Korean vegetable pancakes, a.k.a. Yachaejeon, are nutrient-dense, vegan-friendly and easily made gluten-free. This is a California spin, using what’s in season in the fall. Use the seasonal mixture of vegetables here, or change them out with whatever you have on hand. As long as all of the vegetables are thinly sliced, shredded or julienned, they will cook evenly and make for a delicious pancake. Serve wedges of pancake as an appetizer or light lunch, with a simple and tangy dipping sauce alongside.
Ingredients
- 1 cup sliced red onion
- 1 cup shredded cabbage
- 1 cup julienned sweet potato
- ½ cup julienned carrot2
- 1 cup sliced mushrooms (chanterelle, shiitake or whatever is in season)
- 1 cup sliced red bell pepper
- 1 cup sliced green bell pepper
- 1½ cups all-purpose flour, rice flour or a gluten-free flour blend
- 1 teaspoon gochugaru (Korean red pepper flakes)
- ½ teaspoon kosher salt
- 1½ cups water
- 2 tablespoons olive oil
- 2 tablespoons soy sauce, tamari or aminos
- 2 tablespoons Chinkiang vinegar or rice vinegar
- 2 teaspoons sesame oil
- ¼ teaspoon sesame seeds
- 1 green onion, green parts only, thinly sliced
Instructions
Korean Rainbow Vegetable Pancakes
1. In a large mixing bowl, toss together the vegetables, flour, gochugaru and salt until evenly combined. Add the water and mix to combine.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add half of the vegetable mixture and spread it out over the surface of the pan. Let cook for about 6 minutes, then slide it onto a plate, flip it back into the pan on its second side and cook for an additional 6 minutes.
3. Slide the pancake out onto a cutting board, then repeat this process with the rest of the oil and vegetable mixture to make a second pancake.
4. While the pancake is cooking, make the dipping sauce: In a small bowl, combine the tamari, vinegar, sesame oil, sesame seeds and green onion.
5. Cut the pancakes into wedges and serve with dipping sauce on the side.
