{"id":860,"date":"2021-03-14T16:29:06","date_gmt":"2021-03-14T16:29:06","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=860"},"modified":"2026-01-01T19:44:08","modified_gmt":"2026-01-01T19:44:08","slug":"korean-vegetable-pancake-yachaejeon-%ec%95%bc%ec%b1%84%ec%a0%84","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/korean-vegetable-pancake-yachaejeon-%ec%95%bc%ec%b1%84%ec%a0%84\/","title":{"rendered":"Korean Vegetable Pancake (Yachaejeon \uc57c\ucc44\uc804)"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Korean Vegetable Pancake (Yachaejeon \uc57c\ucc44\uc804)<\/span><\/h2>\n
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<\/span>Ingredients<\/span><\/h3>

<\/span>About 2\u00bd to 3 cups 0f sliced vegetables<\/span><\/h4>
  • 4<\/span> green onions<\/span> cut into 1 inch long<\/span><\/li>
  • \u2153<\/span> cup<\/span> leek<\/span> optional, sliced thinly 1 inch long<\/span><\/li>
  • 3<\/span> ounces<\/span> zucchini matchsticks<\/span> about 1\/2 cup<\/span><\/li>
  • 1<\/span> green chili pepper<\/span> or jalape\u00f1o, optional, sliced<\/span><\/li>
  • 3<\/span> ounces<\/span> onion<\/span> sliced<\/span><\/li>
  • \u2153<\/span> cup<\/span> sweet potato<\/span><\/li>
  • 1<\/span> fresh mushroom<\/span> white, baby portobello, or shiitake<\/span><\/li><\/ul><\/div>

    <\/span>Also<\/span><\/h4>
    • \u00be<\/span> cup<\/span> all purpose flour<\/span><\/li>
    • \u00bd<\/span> teaspoon<\/span> kosher salt<\/span><\/li>
    • \u00be<\/span> cup<\/span> water<\/span><\/li>
    • vegetable oil<\/span><\/li><\/ul><\/div>

      <\/span>Dipping Sauce<\/span><\/h4>
      • 1<\/span> tablespoon<\/span> soy sauce<\/span><\/li>
      • 2<\/span> teaspoons<\/span> white vinegar<\/span><\/li>
      • 1<\/span> teaspoon<\/span> hot pepper flakes<\/span> optional<\/span><\/li>
      • 1<\/span> teaspoon<\/span> toasted sesame seeds<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Make Dipping Sauce:<\/span><\/h4>
        • Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Set aside.<\/div><\/li><\/ul><\/div>

          <\/span>Make Batter:<\/span><\/h4>
          • Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and \u00be cup water. Mix it well with a wooden spoon.<\/div><\/li><\/ul><\/div>

            <\/span>Make a Pancake:<\/span><\/h4>
            • Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones.<\/div><\/li>
            • Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly.<\/div><\/li>
            • Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula.<\/div><\/li>
            • Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath.<\/div><\/li>
            • Turn or flip over the pancake.<\/div><\/li>
            • Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.<\/div><\/li>
            • Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.<\/div><\/li>
            • Flip it over one more time and cook another 2 minutes.<\/div><\/li><\/ul><\/div>

              <\/span>Serve:<\/span><\/h4>
              • Transfer it to a large plate and serve right away with the dipping sauce.<\/div><\/li><\/ul><\/div><\/div>\n
                <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":857,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[142,140,696,697],"tags":[],"class_list":["post-860","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korean","category-side","category-snack","category-stove-top"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2021\/03\/yachaejeon-1-scaled.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/860","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=860"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/860\/revisions"}],"predecessor-version":[{"id":861,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/860\/revisions\/861"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/857"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=860"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=860"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=860"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}