These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.

To print the recipe check the full recipe on my blog:
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#vegeteablepancakes #koreanvegetablepancakes #Yachaejeon

0:00 - Intro
0:39 - Cutting vegetables
2:56 - Preparing the pancake batter
3:58 - Preparing the dipping sauce
4:16 - Cook the pancakes
5:33 - Enjoying the pancakes

Ingredients
Makes 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 pepper, cut into thin strips
3 spring onions (about 1 oz – 30g), cut into strips
1.5 oz (40g) about 1 small red onion, cut into slices
1 green chili pepper, cut into slices
1 cup (125g) all-purpose flour
1 cup (240ml) water
3 tbsp (24g) cornstarch
1 tsp (5g) salt

Soy Dipping Sauce
2 tbsp (30ml) soy sauce
1 tbsp (15ml) rice vinegar
1 tsp (3g) toasted sesame seeds
1 tsp green chili pepper, chopped

For Cooking
2-3 tbsp vegetable or olive oil

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