A Korean vegetable pancake, or yachaejeon, is a quick savoury dish with crisp edges and a tender centre. Thinly sliced vegetables and a hot pan are the keys to good texture.
Ingredients
- 1 cup plain flour and 3/4 cup very cold water
- 1/2 teaspoon salt
- Carrot, spring onion, cabbage and bell pepper, thinly sliced
- Oil for frying
- Soy sauce, rice vinegar and sesame oil for dipping
Method
- Whisk flour, cold water and salt just until combined.
- Fold in the vegetables without overmixing.
- Heat a thin layer of oil. Spread the batter into a wide, thin pancake.
- Cook 3–4 minutes per side until deeply golden and crisp.
- Mix soy, vinegar and sesame oil for dipping.
Keep the batter cold and cook pancakes one at a time. Serve immediately for the best crunch.