Yachaejeon

Yachaejeon is a delicious Korean vegetable pancake, made with a variety of fresh vegetables and a light batter, perfect for a savory snack or appetizer. This vegan dish is crispy on the outside and soft on the inside, offering a delightful taste of Korean cuisine.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Mushrooms (shiitake or button) - 50 grams, finely chopped
• All-purpose flour - 50 grams
• Cornstarch - 20 grams
• Water - 100 ml
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the grated zucchini, grated carrot, chopped green onion, and chopped mushrooms.
2. In a separate bowl, mix the all-purpose flour, cornstarch, salt, and black pepper.
3. Gradually add water to the dry mixture while whisking until you achieve a smooth batter.
4. Pour the batter over the vegetables and mix until well combined.
5. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
6. Once the oil is hot, ladle about half of the vegetable batter into the skillet, spreading it evenly to form a pancake.
7. Cook for about 3-4 minutes on each side or until golden brown and crispy.
8. Repeat with the remaining batter, adding more oil as needed.
9. Serve hot with a dipping sauce of soy sauce mixed with a splash of vinegar and sesame oil.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.1 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in calories, making it a great snack option.

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