Korean Vegetable Pancake (Yachaejeon), vegan by Chef Jia Choi

Описание к видео Korean Vegetable Pancake (Yachaejeon), vegan by Chef Jia Choi

Korean pancakes(jeon) are versatile. This easy pancake called yachae joen is loaded with various seasonal vegetables. It can be served with a vinegared soy dipping sauce at a side. This yachaejeon is made with a special broth and has already been seasoned, so you can only serve jeon, without sauce. This Korean pancake is a very delicious way to eat vegetables.

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Korean Vegetable Pancake / (Yachaejeon)
Ingredients
1/2 zucchini, julienned
1 king oyster mushroom, chopped
1 shiitake mushroom, dried one rehydrated in hot water
1/2 onion, chopped
20g Korean chives (or 4 stalks of green onion), chopped
1 green chili(optional), chopped
1 red chili(optional), thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons vegetable oil

Vegetable broth
1 dried shiitake mushroom
1cup hot water

Batter
5 tablespoons soft flour (all- purpose flour)
2 teaspoons potato starch
4 tablespoons vegetable broth

Instructions
1. Soak dried shiitake mushroom in boiling hot water. Let it cool to a room temperature.
2. Finely julienne zucchini. Cut mushrooms into small bite size pieces. Chop onion and Korean chives. Thinly slice the chilis.
3. Place the vegetables in a bowl. Season with salt and pepper. Toss. Add flour, potato starch and the mushroom broth to the bowl and mix. Set it aside for 3 minutes.
4. Heat the pan over medium heat. Add 2 tablespoons of oil. Place about one cup of vegetable mix to the pan. Spread the dough wide and flat. Cook both sides to brown and crispy.


More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea

#Howtomake #QuickEasyRecipe #pancake #koreanvegetable #vegan #koreanrecipe

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