Turn Your Leftover Veg into Korean-style Pancakes

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It’s inspired by Yachaejeon, a Korean vegetable pancake that is served with a lip-smacking dipping sauce - the perfect way to use up leftover veg. Although not traditional, I love adding some miso to the flour and water based batter to add a subtle layer of umami. Instead of miso, you can also add doenjang, a Korean fermented soybean paste.

This is Episode 3 of How To Hack It, a series with @tastemadeuk, where I share my favourite hacks to reduce food waste. Stay tuned for more.

Full recipe on my website @hermann (link in bio) 🙌