Korean-style Vegetable Pancake
A Korean style pancake, otherwise known as Yachaejeon, which can be made in advance and with many different types of vegetables, and served alongside ...gut supporting fermented foods. Read more A Korean style pancake, otherwise known as Yachaejeon, which can be made in advance and with many different types of vegetables, and served alongside gut supporting fermented foods.
Plantpoints
vegetables
Plantpoints
vegetables
TRY MORE RECIPES for healthy pancakes
NUTRITION PER SERVING (Read more)
Notes
The pancakes can be frozen for up to 3 months. To freeze, wrap them well and store in an airtight container. When ready to eat, defrost overnight in the fridge. Reheat in a hot, lightly oiled frying pan for 1–2 minutes on each side, or until heated through and lightly crisped. Alternatively, warm in a 180°C (160°C fan) oven for 8–10 minutes.
Plantpoints
vegetables
Ingredients
Method
Gather your ingredients.
Mix the leek, carrot, sweet potato, and white onion in a bowl with the flour, water and a big pinch of salt and pepper.
Add the sesame oil to a non-stick pan over a medium heat. In small batches, tip the vegetables into the centre and flatten out to 1-2 cms thick.
4. Cook for 6-8 minutes until coloured on one side. Use a spatula to carefully flip and cook for a further 6-8 minutes until coloured on the other side.
Flip again, cook for a further 3-4 mins until crispy on the first side. Repeat for 3-4 minutes on the other side to crisp up. You can use small amounts of oil as needed.
To make the dipping sauce, combine the soy sauce, rice wine vinegar and sesame seeds. Serve the pancake with the kimchi and spring onion and dipping sauce on the side, plus a drizzle of sriracha if you like.
Notes
The pancakes can be frozen for up to 3 months. To freeze, wrap them well and store in an airtight container. When ready to eat, defrost overnight in the fridge. Reheat in a hot, lightly oiled frying pan for 1–2 minutes on each side, or until heated through and lightly crisped. Alternatively, warm in a 180°C (160°C fan) oven for 8–10 minutes.