Helen ModernPepper
๐ฑDELICIOUS way to EAT more VEGETABLES๐ฅ EASY Korean Vegetable Pancakes๐ง แแ ฃแแ ขแแ ฅแซ ๋ฐ์ญํ๊ฒ ๊ตฝ๋๋ฒ [๋น์ค๋๋ ํ์ ]
#koreanpancake #vegetablepancake #แแ ฃแแ ขแแ ฅแซ
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.
๐ฐ๐ท์์ฃผ ๋ง์๊ณ ํ์ญํ์ญํ ์ผ์ฑ์ ๋ง๋ค๊ธฐ
์ผ์ฑ์ = YaChehJeon
์ผ์ฑ YaCheh = Vegetable
์ Jeon = Pan Fried Patty
๐ฑVegan-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
SUBSCRIBE https://www.Youtube.com/modernpepper
FOLLOW ME @
https://www.instagram.com/modernpepper/
โhttps://www.facebook.com/ModernPepper/โ
https://www.twitter.com/modernpepper
โhttps://www.tiktok.com/@modernpepper
WOULD LOVE TO HEAR FROM YOU!
Please take a photo of your Korean vegetable pancakes when you make them, posted it on your social media, and TAG @ModernPepper.
โญ๏ธBINGE WATCH Korean Recipes Playlist Menu
โญ๏ธWATCH MORE Korean Side Dish Recipes
Helen
1 ํฐ์ ๊ณผ 1 ์์ ์ ์ ์ค๋ช ์? ์ฌ๊ธฐ๋ฅผ ํด๋ฆญํ์ญ์์ค.
1 teaspoon ์์ ์ = 5 ml
1 tablespoon ํฐ์ = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup ์ปต = 128 grams
1 lb = 450 grams
INGREDIENTS/์ฌ๋ฃ
Serving Size: 12" Pancake
ยพ Cup ์ปต Water ๋ฌผ
ยพ Cup ์ปต Pancake Mix ๋ถ์นจ๊ฐ๋ฃจ
ยผ Cup ์ปต Tempura Mix ํ๊น๊ฐ๋ฃจ
1 Egg ๋ฌ๊ฑ (๐ฑVegan: 1/8 Cup ์ปต Plant based "egg" liquid OR Soy Milk ๋์ )
โ Medium Red Onion ๋นจ๊ฐ์ํ, ์ค๊ฐ ์ฌ์ด์ฆ (julienned ๊ฐ๋๊ณ ๊ธธ๊ฒ ์ฑ ์ฌ๋ค)
2 Carrot Slices ๋น๊ทผ ์กฐ๊ฐ (julienned ๊ฐ๋๊ณ ๊ธธ๊ฒ ์ฑ ์ฌ๋ค)
1 Scallion ์ชฝํ (cut into 1.5" length ๊ธธ๊ฒ ์ฌ๋ค)
2 Long Stem Spinach Sprigs ์๊ธ์น ๊ฐ์ง (cut into 1.5" length ๊ธธ๊ฒ ์ฌ๋ค)
3 Tablespoons ํฐ์ Extra Virgin Olive Oil ์์ฉ์
Soy Sauce Dipping Sauce ๊ฐ์ฅ์๋ ์ฅ
1/2 Tablespoon ํฐ์ Minced Scallion ๋ค์ง ์ชฝํ
1 Tablespoon ํฐ์ Soy Sauce ๊ฐ์ฅ
1 Tablespoon ํฐ์ Water ๋ฌผ
1 Teaspoon ์์์ Vinegar ์์ด
1/2 Teaspoon ์์์ GoChuGaRu ๊ณ ์ถง๊ฐ๋ฃจ
1/2 Teaspoon ์์์ Sesame Oil ์ฐธ๊ธฐ๋ฆ
1/2 Teaspoon ์์์ Sesame Seeds ์ฐธ๊นจ
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
๐๐Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
Korean Pancake Mix ๋ถ์นจ๊ฐ๋ฃจ
https://amzn.to/3SU5gDY
Korean Frying/Tempura Mix ํ๊น๊ฐ๋ฃจ
Korean Soy Sauce ๊ฐ์ฅ
Korean Soy Sauce ์์กฐ๊ฐ์ฅ
Korean Red Pepper Flakes
https://amzn.to/3UiTLqO (7oz)
https://amzn.to/3h3zCqk (1 LB)
Sesame Oil ์ฐธ๊ธฐ๋ฆ
Sesame Seeds ์ฐธ๊นจ
https://amzn.to/3r3ngjO (100% Made In Korea)
Extra Virgin Olive Oil ์์คํธ๋ผ ๋ฒ์ง ์ฌ๋ฆฌ๋ธ ์ค์ผ
Non-Stick Frying Pans ๋ช ํ ํ๋ผ์ดํฌ
https://amzn.to/3SZ3RvE (2 packs)
https://amzn.to/3zyw0mq (stainless steel 2 packs)
https://amzn.to/3sKGOu5 (stainless steel 10")
https://amzn.to/3Uht7hI (stainless steel 12")
Professional restaurant grade/used in this video:
Knife Sets: ๋ช ํ ์นผ
9 Piece Set ์ธํธ
16 piece Knife Set ์ธํธ
Chef's Knife
Glass Mixing Bowls:3 Piece Set
9 Piece Set
16 piece Knife Set
https://amzn.to/3c1CCB38"
Chef's Knife
Disposable Food Grade Gloves
https://amzn.to/3QIUkJg
Make Your Own Korean Pancakes Batter Mix
All-Purpose Flour
Sweet White Rice Flour
https://amzn.to/3SU8iIm (Korean)
https://amzn.to/3FvklbY (Korean & Organic)
Potato Flour
Baking Powder
Garlic Powder
https://amzn.to/3WqafiK (fine ground)
Onion Powder
https://amzn.to/3zz9fyX (organic)
Korean Bamboo Salt
Sea Salt
Step One
Soy Sauce Dipping Sauce ๊ฐ์ฅ์๋ ์ฅ
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.
1 Tablespoon ํฐ์ Soy Sauce ๊ฐ์ฅ
1 Tablespoon ํฐ์ Water ๋ฌผ
1/2 Tablespoon ํฐ์ Minced Scallion ๋ค์ง ์ชฝํ
1 Teaspoon ์์์ Vinegar ์์ด
1/2 Teaspoon ์์์ GoChuGaRu ๊ณ ์ถง๊ฐ๋ฃจ
1/2 Teaspoon ์์์ Sesame Oil ์ฐธ๊ธฐ๋ฆ
1/2 Teaspoon ์์์ Sesame Seeds ์ฐธ๊นจ
Step Two
Wet Batter Mix
In a large mixing bowl, and the following ingredients and mix well.
ยพ Cup ์ปต Pancake Mix ๋ถ์นจ๊ฐ๋ฃจ
ยผ Cup ์ปต Tempura Mix ํ๊น๊ฐ๋ฃจ
Slowly add 1/2 Cup ์ปต Water ๋ฌผ and mix using a whisk. Then add 1 egg ๋ฌ๊ฑ and mix using a whisk.
(๐ฑVegan substitution: 1/8 Cup ์ปต Plant based "egg" liquid OR Soy Milk ๋์ )
Then slowly add 1/4 ์ปต Water ๋ฌผ 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.
โ Medium Red Onion ๋นจ๊ฐ์ํ, ์ค๊ฐ ์ฌ์ด์ฆ (julienned ๊ฐ๋๊ณ ๊ธธ๊ฒ ์ฑ ์ฌ๋ค)
2 Carrot Slices ๋น๊ทผ ์กฐ๊ฐ (julienned ๊ฐ๋๊ณ ๊ธธ๊ฒ ์ฑ ์ฌ๋ค)
1 Scallion ์ชฝํ (cut into 1.5" length ๊ธธ๊ฒ ์ฌ๋ค)
2 Long Stem Spinach Sprigs ์๊ธ์น ๊ฐ์ง (cut into 1.5" length ๊ธธ๊ฒ ์ฌ๋ค)
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
Preheat your non-stick frying pan on high heat for 1 to 2 minutes.
Add a generous amount of your favorite oil (about 3 Tablespoons ํฐ์ Extra Virgin Olive Oil ์์ฉ์ )
Add the wet vegetable batter mix. Quickly spread the vegetables so they are evenly distributed. Then lower the heat to high-medium. Move the frying pan around to evenly distribute the oil around the pancake. Let the pancake cook for about 1 to 2 minutes or until lightly golden brown. (Take a peak lifting with a spatula).
Once you see light golden brown color, flip the pancake. Lower the heat to medium and continue cooking for 1 to 2 minutes or until lightly golden brown.
TIP: Use the biggest spatula you have. Quickly slide the spatula under the pancake, lift, and turnover. TIP: DO NOT air flip the pancake, unless you don't mind risking the chance of ripping or breaking the shape of the pancake. The only time, I would flip the pancake is when the pancake is thick, dense, and small in size. Plus, when you air flip, you are also splashing the hot oil. Korean vegetable pancake is usually made to be thin and delicate, so I would advise against air-flipping๐
5. Slide the pancake on a cutting board. Cut into to 2" bite size pieces OR just serve it on platter uncut. You can tear the pancake as you eat, which is my favorite way because you get to eat pieces of vegetables that stick out.
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 ์์ฃผ, cold beer ์์ํ ๋งฅ์ฃผ, and Makoli ๋ง๊ฑธ๋ฆฌ (unfiltered rice wine). There is also a popular Korean saying, that on rainy days, you make pancakes! ๋น์ค๋๋ ๋ถ์นจ๊ฐ ๋ง๋ค๊ธฐ
Bon appรฉtit๐
This Korean STEW literally feeds your SOUL๐ ONE POT ๐ฅBacon Soft Tofu Recipe! ์ผํฐํ ๋ฒ ์ด์ปจ #์๋๋ถ์ฐ๊ฐ ์๋ ์ฅ์์ด!
Korean Can't just have ONE! ADDICTIVE Korean Soy Sauce Eggs & Yolk ๐ฐ๐ท์๊พธ๋ง ์๊ฐ๋๋ ๋ง! ๋ฐ์๋ฌ๊ฑ์ฅ๊ณผ ๋ ธ๋ฅธ์์ฅ
RICE BALLS: Koreans call these ๐FIST-RICE; JuMukBap แแ ฎแแ ฅแจแแ กแธ แแ กแซแแ ณแฏแแ ต; EASY Lunch/Dinner Recipe!๐ฑ
Korean Cucumber Side Dishes: 1 Spicy + 2 Non-Spicy (Oi muchim: Seasoned Cucumber) แแ ฉแแ ตแแ ฎแแ ตแท 3๊ฐ์ง + ๊ฟํ
Korean food, Korean cooking, Maangchi, Maangchi recipes, Korean cuisine, Korean vegetable pancake, yachaejeon, ์ผ์ฑ์ , Vegetable pancakes, vegetarian food, Korean vegetarian dish, easy pancake, Korean style vegetable pancakes, Pajeon, Korean Food, Street Food, Pancakes, Meat-free, Meatless, Vegetarian, Vegan, Kimchi, Spring Onion, Scallion, Soy Sauce, Sesame Oil, Soju, Dinner, Lunch, Picnic, Cornflour, Cornstarch, salt, egg, carrot, vinegar, sugar, skillet, pan, kitchen, cooking, how-to, tutorial, homemade, at home, spatula, whisk, appetizer, appetiser, batter, flour, water, cooking show, Korean cuisine, kids recipe, kids food, vegetable oil, gas stove, benchtop, countryroad, dish, plate, spoon, budget recipe, meal prep, quick easy recipe, ์ผ์ฑ์ , ์ฑ์์ , ์ผ์ฑํ๊น,
๋น์ค๋๋ ์์, ์ผ์ฑํ๊น, ๋ถ์นจ๊ฐ ๋ง๋ค๊ธฐ, ๊น์น๋ถ์นจ๊ฐ, ์ ๋ถ์น๊ธฐ, ๋น์ค๋๋ ๋ถ์นจ๊ฐ, ์ผ์ฑ๋ถ์นจ๊ฐ, ์ ํธ๋ฐ๋ถ์นจ๊ฐ,๋ถ์นจ๊ฐ ๋ฐ์ญํ๊ฒ ๊ตฝ๋๋ฒ, ๋น์ค๋๋ ํ์ , ๊ฐ์ ์ผ์ ์ ์์ฃผ, ํ๊น์ฒ๋ผ ํ์ญํ์ญํ '๊ฐ์์ผ์ฑ์ ' ์ ๋ง ๋ง์์ด์, ์๋ง์ ์๋ง, ํ์, Korean Food,, Momโs Taste, ์ ์ ์ด๋ ๊ฒ ๋ถ์ณค๋๋ ๋๋ฌด ๋ง์์ด์, ์ ๋ถ์น๊ณ ์ถ์ด์ง๋ ์์! ์ผ์ฑ์ /์ฑ์์ /์ผ์ฑํ๊น , [์ฌ๋ฃ] [๋ง๋๋๋ฒ] ์๋ง์์ง๋ฐฅ, ์ด ๋จ์์ cook, Korean vegetable pancake, yachaejeon, ์ผ์ฑ์ , ์ฑ์์ ,์ผ์ฑํ๊น,Vegetable pancakes, vegetarian food, Korean vegetarian dish, easy pancake, Korean style vegetable pancakes, Pajeon, Korean Food, ๋ถ์นจ๊ฐ ๋ง๋ค๊ธฐ,์ ๋ถ์น๊ธฐ,์ผ์ฑ๋ถ์นจ๊ฐ,๋ถ์นจ๊ฐ, Maangchi, Marionโs Kitchen, ์๋ง์์ง๋ฐฅ, ์ด ๋จ์์ cook