Crispy Korean Vegetable Pancake Recipe (Yachaejeon)

• porções: 2 servings
• tempo ativo: 15 minutes
• tempo total: 30 minutes

Ingredientes

1 egg

1 cup rice flour

1 tsp baking powder

1/2 tsp sea salt

1/2 cup cold water (plus more if needed)

4 green onions (cut into 2 inch pieces and white parts sliced in half)

1 carrots (julienned)

1/2 zucchini (julienned)

1/2 onion (thinly sliced)

4 tbsp avocado oil (or your favorite cooking oil)

2 tbsp coconut aminos (or tamari sauce)

1 tbsp rice vinegar (or white vinegar)

1 tbsp water

1 green onion (chopped)

1/2 tsp sesame oil

1/2 tsp gochugaru (Korean chili flakes (optional)

Instruções

Slice all the vegetables before you begin. Combine all ingredients for the dipping sauce in a small bowl and set aside.

Crack and whisk the egg in a large mixing bowl. Add in rice flour, baking powder, and sea salt.

Slowly stir in cold water until a batter forms - you might not use all of the water. It should be the consistency of a crepe batter. Add more water if the batter seems too thick.

Stir in the veggies until fully combined.

Heat 1 tbsp of oil in a large skillet over medium-high heat.

Add half of the batter to the pan spread evenly. Cook for 3-4 minutes until the bottom turns crispy and golden brown.

Flip, then add another tablespoon of the oil at the edge of the skillet so it can flow down to the bottom of the pancake. Cook for another 3-4 minutes.

Remove from the skillet and repeat with the rest of the batter.

Serve your Korean vegetable pancake immediately with dipping sauce.

Nutrição

• Tamanho da Porção: 1 pancake - makes 2
• Calorias: 456 kcal
• Gordura Total: 12 g
• Gordura Saturada: 2 g
• Gordura Insaturada: 9 g
• Gordura Trans: 1 g
• Colesterol: 82 mg
• Sódio: 993 mg
• Carboidrato Total: 78 g
• Fibra Dietética: 5 g
• Açúcares Totais: 5 g
• Proteína: 9 g