These flavorful Korean vegetable pancakes called Yachaejeon are among the best you can make. The cake is baked to a crispy golden brown color and is best served with sour and spicy soy sauce. They make a delicious and comforting side dish and are definitely a family favorite.
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Make 4 pancakes
3 oz (90g) about 1 medium carrot, cut into thin strips
5 oz (150g) cabbage, cut into thin strips
7 oz (200g) about 1 medium sweet potato, cut into thin strips
2.5 oz (70g) about 1/2 red chili, cut into thin strips
3 onions (about 1 oz – 30g), cut into strips
1.5 oz (40g) about 1 small purple onion, cut into slices
1 green chili, sliced
1 cup (125g) all-purpose flour
1 cup (240ml) of water
3 tablespoons (24g) cornstarch
1 teaspoon (5g) salt
Soy sauce
2 tablespoons (30ml) soy sauce
1 tablespoon (15ml) rice vinegar
1 teaspoon (3g) toasted sesame seeds
1 teaspoon green chili, minced
To cook
2-3 tablespoons vegetable or olive oil
