Yachaejeon (Korean Vegetable Pancake)

Ingredients

• 4 stems Green onions (cut into 1‑inch pieces)
• 0.5 cup Leek (thinly sliced; optional if unavailable)
• 1 cup Zucchini (cut into matchsticks)
• 1 piece Jalapeño (or green chili) (thinly sliced; optional for heat)
• 1 cup Onion (thinly sliced)
• 0.5 cup Sweet potato (or carrot) (cut into small cubes or matchsticks)
• 0.75 cup Mushrooms (shiitake or white) (thinly sliced; can include a few slices of portobello for texture)
• 0.75 cup All‑purpose flour
• 0.5 teaspoon Salt
• 0.75 cup Water
• 3 tablespoon Vegetable oil (divided: 2 tbsp for first side, 1 tbsp for second side)
• 1 tablespoon Soy sauce (for dipping sauce)
• 2 teaspoon Rice vinegar (or regular vinegar) (for dipping sauce)
• 1 teaspoon Hot pepper flakes (optional, for dipping sauce)
• 1 teaspoon Sesame seeds (for dipping sauce)

Instructions

1. Prep the vegetables

   Trim and slice 4 green onion stems into 1‑inch pieces, thinly slice half a cup of leek, cut zucchini into matchsticks (about 1 cup), thinly slice the jalapeño (optional), slice the onion (1 cup), cube or match‑stick the sweet potato (½ cup), and thinly slice the mushrooms (¾ cup).

   Time: PT15M

2. Combine vegetables

   Place all prepared vegetables in a large bowl; they should total about 2½ cups.

   Time: PT2M

3. Make the batter

   In a separate bowl whisk together ¾ cup all‑purpose flour and ½ tsp salt, then gradually add ¾ cup water, mixing until smooth.

   Time: PT3M

4. Coat the vegetables

   Add the vegetable mixture to the batter and toss gently until everything is evenly coated.

   Time: PT2M

5. Heat the skillet

   Place the 12‑inch non‑stick skillet over medium‑high heat and add 2 tbsp vegetable oil. Heat until the oil shimmers (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high

6. Cook the first side

   Pour the coated vegetable batter into the skillet, spreading it thinly with the spatula to form a large pancake.

   Time: PT2M

   Temperature: medium‑high

7. Let it set

   Cook for about 3 minutes, or until the edges turn golden and the bottom sounds crisp when tapped.

   Time: PT3M

   Temperature: medium

8. Flip and finish

   Add the remaining 1 tbsp oil around the edges, carefully flip the pancake with the spatula, and cook another 3 minutes until both sides are crunchy.

   Time: PT3M

   Temperature: medium‑high

9. Prepare dipping sauce

   While the pancake finishes, mix 1 tbsp soy sauce, 2 tsp rice vinegar, optional 1 tsp hot pepper flakes, and 1 tsp sesame seeds in a small bowl.

   Time: PT2M

10. Serve

    Slide the pancake onto a serving plate, cut into wedges, and serve immediately with the dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g