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YACHAEJEON - KOREAN VEGETARIAN PANCAKES

  • Easy
  • 15 minutes
  • 2 servings

Who said pancakes have to be sweet! This Korean veggie pancake recipe is one of my all-time favorites.

INGREDIENTS:

  • 1 small carrot
  • 3 asparagus
  • 1 small bunch of shallots
  • 3 courgette flowers

PANCAKE BATTER INGREDIENTS:

  • 1 cup whole-wheat flour (wheat flour, gluten-free flour, or chickpea flour can also be used)
  • 1 teaspoon paprika (optional)
  • 1 teaspoon of baking soda
  • salt and pepper to taste
  • 1 cup of warm water

PREPARATION

Step 1. Wash and thinly slice the vegetables. To put aside

Step 2. In a large bowl, add flour, paprika, baking soda, salt, pepper and water. Mix well until it reaches the consistency of a thick batter.

Step 3. Stir the vegetables into the batter until evenly coated.

Step 4. In a frying pan, add vegetable oil and pour the batter, spreading it well over the pan and making it as thin as possible (help yourself with a spoon).

Step 5. Cook for about 4-5 minutes on medium heat. Then, with a large plate, turn the pan over and put the pancake back on the pan and cook for another 3 minutes.

Step 6. Cut the pancake into small squares, prepare the soy sauce and enjoy.

Shredded and zoomed vegetarian Korean pancakes with bowl with seeds

Tags: Ricette

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