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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 ...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. 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.

Why is this healthy?

Diet

Vegan Pescatarian Vegetarian

Contains

Soy, Gluten

Ingredients

Serves 2

Metric Imperial

leek

Swaps: spring onion, white onion

finely sliced

carrot

cut into matchsticks

sweet potatoes

Swaps: butternut squash

cut into matchsticks

white onion

Swaps: red onion, shallot

finely sliced

white flour

Swaps: all purpose flour (gluten-free)

water

soy sauce

Swaps: tamari

rice vinegar

white sesame seeds

spring onion

finely sliced

kimchi

sriracha sauce

to serve

sesame oil

Share ingredients

Ingredients

Serves 2

Metric Imperial

leek

Swaps: spring onion, white onion

finely sliced

carrot

cut into matchsticks

sweet potatoes

Swaps: butternut squash

cut into matchsticks

white onion

Swaps: red onion, shallot

finely sliced

white flour

Swaps: all purpose flour (gluten-free)

water

soy sauce

Swaps: tamari

rice vinegar

white sesame seeds

spring onion

finely sliced

kimchi

sriracha sauce

to serve

sesame oil

Share 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.

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