🌱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
🛒🛍Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store
Korean Pancake Mix 부침가루
https://amzn.to/3SU5gDY
Korean Frying/Tempura Mix 튀김가루
Korean Soy Sauce 간장
Korean Soy Sauce 양조간장
Korean Red Pepper Flakes
https://amzn.to/3UiTLqO (7oz)
https://amzn.to/3h3zCqk (1 LB)
Sesame Oil 참기름
Sesame Seeds 참깨
https://amzn.to/3r3ngjO (100% Made In Korea)
Extra Virgin Olive Oil 엑스트라 버진 올리브 오일
Non-Stick Frying Pans 명품 프라이팬
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: 명품 칼
9 Piece Set 세트
16 piece Knife Set 세트
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 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.
1 Tablespoon 큰술 Soy Sauce 간장
1 Tablespoon 큰술 Water 물
1/2 Tablespoon 큰술 Minced Scallion 다진 쪽파
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
Step Two
Wet Batter Mix
In a large mixing bowl, and the following ingredients and mix well.
¾ Cup 컵 Pancake Mix 부침가루
¼ Cup 컵 Tempura Mix 튀김가루
Slowly add 1/2 Cup 컵 Water 물 and mix using a whisk. Then add 1 egg 달걀 and mix using a whisk.
(🌱Vegan substitution: 1/8 Cup 컵 Plant based "egg" liquid OR Soy Milk 두유)
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.
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)
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 큰술 Extra Virgin Olive Oil 식용유)
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-flipping😎
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 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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