🌱DELICIOUS way to EAT more VEGETABLES🥕 EASY Korean Vegetable Pancakes🧅야채전 바삭하게 굽는법 [비오는날 파전]

#koreanpancake #vegetablepancake #야채전

Making Korean vegetable pancakes is a great way to eat more vegetables. Even your finicky eater will LUV eating Korean vegetable pancakes. This delicious Korean pancake is perfectly seasoned when dipped in soy sauce dipping sauce. This seasoned soy sauce dipping sauce is a MUST when having Korean pancakes.

🇰🇷아주 맛있고 파삭파삭한 야채전 만들기

야채전 = YaChehJeon

야채 YaCheh = Vegetable

전 Jeon = Pan Fried Patty

🌱Vegan-friends, omit egg in the batter mix. Substitution ingredients below.

Below you'll find the following:

Ingredient List

Korean ingredient and suggested product links

Recipe Instruction

Suggested video recipes

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1 큰술과 1 작은 술의 설명은? 여기를 클릭하십시오.

1 teaspoon 작은 술 = 5 ml

1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup 컵 = 128 grams

1 lb = 450 grams

INGREDIENTS/재료

Serving Size: 12" Pancake

¾ Cup 컵 Water 물

¾ Cup 컵 Pancake Mix 부침가루

¼ Cup 컵 Tempura Mix 튀김가루

1 Egg 달걀 (🌱Vegan: 1/8 Cup 컵 Plant based "egg" liquid OR Soy Milk 두유)

⅛ Medium Red Onion 빨간양파, 중간 사이즈 (julienned 가늘고 길게 채 썬다)

2 Carrot Slices 당근 조각 (julienned 가늘고 길게 채 썬다)

1 Scallion 쪽파 (cut into 1.5" length 길게 썬다)

2 Long Stem Spinach Sprigs 시금치 가지 (cut into 1.5" length 길게 썬다)

3 Tablespoons 큰술 Extra Virgin Olive Oil 식용유

Soy Sauce Dipping Sauce 간장양념장

1/2 Tablespoon 큰술 Minced Scallion 다진 쪽파

1 Tablespoon 큰술 Soy Sauce 간장

1 Tablespoon 큰술 Water 물

1 Teaspoon 작은술 Vinegar 식초

1/2 Teaspoon 작은술 GoChuGaRu 고춧가루

1/2 Teaspoon 작은술 Sesame Oil 참기름

1/2 Teaspoon 작은술 Sesame Seeds 참깨

Make Your Own Korean Pancakes Batter Mix

3/4 Cup White Flour - All Purpose

1/4 Cup Sweet White Rice Flour or Potato Flour (This will make the pancake chewy, SO YUM! If not, substitution option: 1/4 cup White Flour - All Purpose)

1 Tsp Baking Powder

1/2 Tsp Garlic Powder

1/2 Tsp Onion Powder

1/2 Tsp Kosher Salt

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Make Your Own Korean Pancakes Batter Mix

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Sweet White Rice Flour

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Step One

Soy Sauce Dipping Sauce 간장양념장

Add the following ingredients and mix well. You can enjoy this right away or make it several days in advance and store in the fridge. This sauce will keep well for several weeks in the fridge. Make sure to store in an airtight container.

Step Two

Wet Batter Mix

In a large mixing bowl, and the following ingredients and mix well.

Slowly add 1/2 Cup 컵 Water 물 and mix using a whisk. Then add 1 egg 달걀 and mix using a whisk.

Then slowly add 1/4 컵 Water 물 and mix well using a whisk until there is no lumps.

Ok, so you ask, "Why not just add the 3/4 cup of water all at once?" This is to control the consistency of the wet batter. You want to slowly whisk in the last 1/4 cup of water to ensure that the wet batter isn't too thick or too runny. Depending on the altitude or how big or small the egg you are using, can determine how much more or less water you need to make the wet batter just slightly runnier than your gravy consistency.

TIP: Dip your spoon in the batter and turnover the spoon. Run your finger on the back of the spoon and the wet batter should not bleed into the clean finger line.

On a strainer and lay a sheet of paper towel on top of the strainer (place a plate under the strainer). Pour the cooked ground beef on the paper towel strainer. Give about 5 minutes or so until the fat drains. Then roughly chop up the cooked ground beef into small crumbles.

Step Three

Vegetables

Add the following vegetables and gently mix with the wet batter. Once you add the vegetables to the wet batter, you need to start pan frying right away.

You can also use other vegetables, but there are some vegetables to avoid. Lettuces (ice burg, green/red lettuces, Romaine lettuces, cucumbers and other vegetables that are super high in water content). If you are not a fan of spinach, use Dinosaur kale leaves (remove the stem and discard or use for stock). I highly recommend always adding red onions and scallions. These two are a must when making Korean vegetable pancakes. Sometimes, I just make this vegetable pancakes just with onions and scallions. FYI - Red onions add a slight sweet taste to your vegetable pancakes.

Step Four

Pan-Frying

Korean pancakes are eaten all year around as a simple snack as well as one of the side dishes during holiday meals. Korean pancake also is a popular side dish to have with Soju 소주, cold beer 시원한 맥주, and Makoli 막걸리 (unfiltered rice wine). There is also a popular Korean saying, that on rainy days, you make pancakes! 비오는날 부침개 만들기

Bon appétit😋

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