One of my favorite Korean foods is Yachaejeon or a Korean style vegetable pancake. It reminds me of the Japanese city of Osaka’s specialty – Okonomiyaki – another pancake type creation that will be featured on this blog in the near future. Both are easy to make and both are delicious. This is the perfect use for left over vegetables or seafood that you have in the house. As always, Maangchi deftly and thoroughly explains how to make this delectable Korean dish.
- ½ cup flour
- 2/3 cup water
- ½ ts salt
- ½ cup green onions, chopped
- ½ cup Asian chives, chopped (if it’s not available, replace with green onion)
- ½ cup zucchini, cut into matchsticks
- ½ cup chopped seafood (optional): squid, shrimp, or scallop
- 1 green chili pepper
- 1 egg
- Vegetable oil
1. Make batter by mixing flour, salt, and water in a big bowl.
2. Add green onions, Asian chives, zucchini, green chili pepper, and seafood and mix it up.
3. In a large heated pan, put vegetable oil generously (about 3 tbs) and spread the vegetable pancake batter evenly into a circle. Press it down with a spoon or spatula. Lower the heat down to medium.
4. When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.
5. Turn the pancake over.
6. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.
Tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.