Vegan Yachaejeon-야채전 (Korean Vegetable Pancakes)
Vegan Yachaejeon-야채전 is a general term for pancake in Korean. These addictive pancakes are almost crêpelike in their crisp and chewy texture. That texture—crisp on the outside, tender and chewy on the inside—is best if you use half rice flour, which is pretty easy to find these days. Serve the pancakes hot or at room temperature with a mixture of soy sauce and rice vinegar. Other vegetables you can use: corn kernels, radish (especially daikon), or broccoli.
And don’t forget, #LifesDelicious, so enjoy it!
- ½ cup plain (all-purpose) flour
- ½ cup potato starch or cornflour (cornstarch)
- ½ tsp baking powder
- 1 tsp sea salt
- 1 egg
- ¼ cup finely chopped kimchi
- 1 tbsp juice from the kimchi
- 2 cups finely julienned mixed vegetables (e.g. carrots, zucchini, capsicum)
- 5 spring onions (scallions), thinned out lengthways and cut into roughly 4cm batons
- vegetable oil, for shallow frying
- Dipping sauce:
- ¼ cup soy sauce
- 1 tbsp white vinegar
- 1 tsp sesame oil
- ½ tsp sugar
- Preheat oven to 150C/300F.
- For the dipping sauce, combine the ingredients in a bowl and set aside until ready to serve.
- For the pancakes, combine the flour, potato starch, baking powder, and salt in a large bowl. Mix until well combined. Add the egg and ¾ cup (180ml/6 fl oz) of cold water. Whisk until well combined. Then fold through the kimchi, kimchi juice, vegetables, and two-thirds of the spring onion.
- Heat enough oil to just cover the base of a shallow frying pan over medium-high heat. Scoop ¼ cupful of the batter mixture into the pan. Spread out a little with the back of a spoon. Cook for 2-3 minutes on each side, or until golden and the batter is cooked through. You’ll need to do this in batches, so transfer cooked pancakes to a baking tray, season with a little more salt and keep warm in the oven while you cook the rest.
- Sprinkle with remaining spring onion. Serve with dipping sauce.