Korean Veggie Pancakes (Yachaejeon) Recipe

• จำนวนที่เสิร์ฟ: 4 servings
• เวลาทำ: 15 minutes
• เวลารวม: 35 minutes

ส่วนผสม

1 cup all-purpose flour

1/4 cup cornstarch

3/4 cup cold water

1 large egg

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup zucchini, julienned

1/2 cup carrot, julienned

1/3 cup onion, thinly sliced

2 green onions, cut into 2-inch pieces

1/2 cup napa cabbage or bell pepper, thinly sliced (optional)

Vegetable oil, for frying

วิธีทำ

Prepare the batter: In a large mixing bowl, combine the all-purpose flour, cornstarch, salt, and black pepper. Whisk well to evenly distribute the dry ingredients. Add the egg and slowly pour in the cold water while whisking continuously until a smooth, slightly thick batter forms. The batter should be pourable but thick enough to coat the vegetables well.

Add the vegetables: Add the zucchini, carrot, onion, green onions, and napa cabbage (or bell pepper, if using) into the batter. Gently fold everything together using a spatula, making sure all the vegetables are evenly coated. Let the mixture rest for about 5 minutes so the batter can lightly cling to the vegetables.

Heat the pan: Place a large non-stick skillet or frying pan over medium heat. Add 2–3 tablespoons of vegetable oil and swirl the pan to coat the surface evenly. Allow the oil to heat until shimmering but not smoking.

Cook the pancakes: Scoop a ladleful of the vegetable batter into the pan and gently spread it into a thin, round pancake. Cook for about 3–4 minutes until the bottom is golden brown and crispy. Carefully flip the pancake and cook the other side for another 3–4 minutes, pressing lightly with a spatula to help it cook evenly.

Finish and serve: Transfer the cooked pancake to a plate lined with paper towels to absorb excess oil. Repeat with the remaining batter, adding more oil to the pan as needed. Serve the Korean veggie pancakes hot and crispy, sliced into wedges, and enjoy them plain or with a simple dipping sauce.