Savory Korean Pancakes (Yachaejeon) with Dipping Sauce
Crispy and savory Korean pancakes loaded with vegetables, served with a tangy dipping sauce. This egg-free version uses a cornstarch slurry to bind the batter together.
20m prep + 25m cook4 servingsSafety: 96/100
Contains wheatContains soyContains sesameEGG-free
250 cal|5g protein|35g carbs|10g fat|2g fiber
Ingredients
- 1 cup All-Purpose Flour
- 2 tablespoons Cornstarch
- 1 cup Cold Water
- 1/2 cup Carrot (julienned)
- 1/2 cup Zucchini (julienned)
- 1/2 cup Green Onions (chopped)
- 1/4 cup Onion (thinly sliced)
- 2 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sesame Oil
- 1/2 teaspoon Sugar
- 3 tablespoons Vegetable Oil (for frying)
Instructions
- 1In a large bowl, whisk together flour, cornstarch, and cold water until smooth. This is your egg replacement.
- 2Add carrot, zucchini, green onions, and onion to the batter. Mix well to combine.
- 3In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar for the dipping sauce. Set aside.
- 4Heat vegetable oil in a large non-stick skillet over medium heat.
- 5Pour about 1/4 of the batter into the skillet, spreading it into a thin, even circle.
- 6Cook for 3-4 minutes per side, or until golden brown and crispy.
- 7Repeat with the remaining batter. Serve immediately with the dipping sauce.
Substitutions
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Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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