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  • Helen ModernPepper

๐ŸŒฑDELICIOUS way to EAT more VEGETABLES๐Ÿฅ• EASY Korean Vegetable Pancakes๐Ÿง…แ„‹แ…ฃแ„Žแ…ขแ„Œแ…ฅแ†ซ ๋ฐ”์‚ญํ•˜๊ฒŒ ๊ตฝ๋Š”๋ฒ• [๋น„์˜ค๋Š”๋‚  ํŒŒ์ „]



#koreanpancake #vegetablepancake #แ„‹แ…ฃแ„Žแ…ขแ„Œแ…ฅแ†ซ


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.


๐Ÿ‡ฐ๐Ÿ‡ท์•„์ฃผ ๋ง›์žˆ๊ณ  ํŒŒ์‚ญํŒŒ์‚ญํ•œ ์•ผ์ฑ„์ „ ๋งŒ๋“ค๊ธฐ


์•ผ์ฑ„์ „ = YaChehJeon

์•ผ์ฑ„ YaCheh = Vegetable

์ „ Jeon = Pan Fried Patty


๐ŸŒฑVegan-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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Helen


1 ํฐ์ˆ ๊ณผ 1 ์ž‘์€ ์ˆ ์˜ ์„ค๋ช…์€? ์—ฌ๊ธฐ๋ฅผ ํด๋ฆญํ•˜์‹ญ์‹œ์˜ค.

1 teaspoon ์ž‘์€ ์ˆ  = 5 ml

1 tablespoon ํฐ์ˆ  = 1/2 fluid ounce, 15 ml, 15 cc

1 Cup ์ปต = 128 grams

1 lb = 450 grams


INGREDIENTS/์žฌ๋ฃŒ

Serving Size: 12" Pancake

ยพ Cup ์ปต Water ๋ฌผ

ยพ Cup ์ปต Pancake Mix ๋ถ€์นจ๊ฐ€๋ฃจ

ยผ Cup ์ปต Tempura Mix ํŠ€๊น€๊ฐ€๋ฃจ

1 Egg ๋‹ฌ๊ฑ€ (๐ŸŒฑVegan: 1/8 Cup ์ปต Plant based "egg" liquid OR Soy Milk ๋‘์œ )

โ…› Medium Red Onion ๋นจ๊ฐ„์–‘ํŒŒ, ์ค‘๊ฐ„ ์‚ฌ์ด์ฆˆ (julienned ๊ฐ€๋Š˜๊ณ  ๊ธธ๊ฒŒ ์ฑ„ ์ฌ๋‹ค)

2 Carrot Slices ๋‹น๊ทผ ์กฐ๊ฐ (julienned ๊ฐ€๋Š˜๊ณ  ๊ธธ๊ฒŒ ์ฑ„ ์ฌ๋‹ค)

1 Scallion ์ชฝํŒŒ (cut into 1.5" length ๊ธธ๊ฒŒ ์ฌ๋‹ค)

2 Long Stem Spinach Sprigs ์‹œ๊ธˆ์น˜ ๊ฐ€์ง€ (cut into 1.5" length ๊ธธ๊ฒŒ ์ฌ๋‹ค)

3 Tablespoons ํฐ์ˆ  Extra Virgin Olive Oil ์‹์šฉ์œ 


Soy Sauce Dipping Sauce ๊ฐ„์žฅ์–‘๋…์žฅ

1/2 Tablespoon ํฐ์ˆ  Minced Scallion ๋‹ค์ง„ ์ชฝํŒŒ

1 Tablespoon ํฐ์ˆ  Soy Sauce ๊ฐ„์žฅ

1 Tablespoon ํฐ์ˆ  Water ๋ฌผ

1 Teaspoon ์ž‘์€์ˆ  Vinegar ์‹์ดˆ

1/2 Teaspoon ์ž‘์€์ˆ  GoChuGaRu ๊ณ ์ถง๊ฐ€๋ฃจ

1/2 Teaspoon ์ž‘์€์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

1/2 Teaspoon ์ž‘์€์ˆ  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


๐Ÿ›’๐Ÿ›Shop more Korean ingredients & kitchen gadgets at https://www.modernpepper.com/store

Korean Pancake Mix ๋ถ€์นจ๊ฐ€๋ฃจ

https://amzn.to/3zCj4fw

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Korean Frying/Tempura Mix ํŠ€๊น€๊ฐ€๋ฃจ

https://amzn.to/3sOnGeB

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Korean Soy Sauce ๊ฐ„์žฅ

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Korean Soy Sauce ์–‘์กฐ๊ฐ„์žฅ

https://amzn.to/3sPflqV

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Korean Red Pepper Flakes

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Sesame Oil ์ฐธ๊ธฐ๋ฆ„

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Sesame Seeds ์ฐธ๊นจ

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https://amzn.to/3r3ngjO (100% Made In Korea)

Extra Virgin Olive Oil ์—‘์ŠคํŠธ๋ผ ๋ฒ„์ง„ ์˜ฌ๋ฆฌ๋ธŒ ์˜ค์ผ

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Non-Stick Frying Pans ๋ช…ํ’ˆ ํ”„๋ผ์ดํŒฌ

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https://amzn.to/3zyw0mq (stainless steel 2 packs)

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Professional restaurant grade/used in this video:

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Knife Sets: ๋ช…ํ’ˆ ์นผ

9 Piece Set ์„ธํŠธ

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16 piece Knife Set ์„ธํŠธ

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Chef's Knife

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Glass Mixing Bowls:3 Piece Set

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9 Piece Set

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16 piece Knife Set

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Chef's Knife

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Disposable Food Grade Gloves

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Make Your Own Korean Pancakes Batter Mix

All-Purpose Flour

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Sweet White Rice Flour

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Potato Flour

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Baking Powder

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Garlic Powder

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Onion Powder

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Korean Bamboo Salt

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Sea Salt

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Step One

Soy Sauce Dipping Sauce ๊ฐ„์žฅ์–‘๋…์žฅ

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 ํฐ์ˆ  Soy Sauce ๊ฐ„์žฅ

  • 1 Tablespoon ํฐ์ˆ  Water ๋ฌผ

  • 1/2 Tablespoon ํฐ์ˆ  Minced Scallion ๋‹ค์ง„ ์ชฝํŒŒ

  • 1 Teaspoon ์ž‘์€์ˆ  Vinegar ์‹์ดˆ

  • 1/2 Teaspoon ์ž‘์€์ˆ  GoChuGaRu ๊ณ ์ถง๊ฐ€๋ฃจ

  • 1/2 Teaspoon ์ž‘์€์ˆ  Sesame Oil ์ฐธ๊ธฐ๋ฆ„

  • 1/2 Teaspoon ์ž‘์€์ˆ  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 ๋ถ€์นจ๊ฐ€๋ฃจ

  • ยผ Cup ์ปต Tempura Mix ํŠ€๊น€๊ฐ€๋ฃจ

Slowly add 1/2 Cup ์ปต Water ๋ฌผ and mix using a whisk. Then add 1 egg ๋‹ฌ๊ฑ€ and mix using a whisk.

  • (๐ŸŒฑVegan substitution: 1/8 Cup ์ปต Plant based "egg" liquid OR Soy Milk ๋‘์œ )

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 ๋นจ๊ฐ„์–‘ํŒŒ, ์ค‘๊ฐ„ ์‚ฌ์ด์ฆˆ (julienned ๊ฐ€๋Š˜๊ณ  ๊ธธ๊ฒŒ ์ฑ„ ์ฌ๋‹ค)

  • 2 Carrot Slices ๋‹น๊ทผ ์กฐ๊ฐ (julienned ๊ฐ€๋Š˜๊ณ  ๊ธธ๊ฒŒ ์ฑ„ ์ฌ๋‹ค)

  • 1 Scallion ์ชฝํŒŒ (cut into 1.5" length ๊ธธ๊ฒŒ ์ฌ๋‹ค)

  • 2 Long Stem Spinach Sprigs ์‹œ๊ธˆ์น˜ ๊ฐ€์ง€ (cut into 1.5" length ๊ธธ๊ฒŒ ์ฌ๋‹ค)

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

  1. Preheat your non-stick frying pan on high heat for 1 to 2 minutes.

  2. Add a generous amount of your favorite oil (about 3 Tablespoons ํฐ์ˆ  Extra Virgin Olive Oil ์‹์šฉ์œ )

  3. 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).

  4. 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-flipping๐Ÿ˜Ž


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 ์†Œ์ฃผ, cold beer ์‹œ์›ํ•œ ๋งฅ์ฃผ, and Makoli ๋ง‰๊ฑธ๋ฆฌ (unfiltered rice wine). There is also a popular Korean saying, that on rainy days, you make pancakes! ๋น„์˜ค๋Š”๋‚  ๋ถ€์นจ๊ฐœ ๋งŒ๋“ค๊ธฐ


Bon appรฉtit๐Ÿ˜‹


This Korean STEW literally feeds your SOUL๐Ÿ˜‹ ONE POT ๐Ÿฅ“Bacon Soft Tofu Recipe! ์–ผํฐํ•œ ๋ฒ ์ด์ปจ #์ˆœ๋‘๋ถ€์ฐŒ๊ฐœ ์–‘๋…์žฅ์—†์ด!

Korean Can't just have ONE! ADDICTIVE Korean Soy Sauce Eggs & Yolk ๐Ÿ‡ฐ๐Ÿ‡ท์ž๊พธ๋งŒ ์ƒ๊ฐ๋‚˜๋Š” ๋ง›! ๋ฐ˜์ˆ™๋‹ฌ๊ฑ€์žฅ๊ณผ ๋…ธ๋ฅธ์ž์žฅ

RICE BALLS: Koreans call these ๐Ÿ‘ŠFIST-RICE; JuMukBap แ„Œแ…ฎแ„†แ…ฅแ†จแ„‡แ…กแ†ธ แ„†แ…กแ†ซแ„ƒแ…ณแ†ฏแ„€แ…ต; EASY Lunch/Dinner Recipe!๐ŸŒฑ

Korean Cucumber Side Dishes: 1 Spicy + 2 Non-Spicy (Oi muchim: Seasoned Cucumber) แ„‹แ…ฉแ„‹แ…ตแ„†แ…ฎแ„Žแ…ตแ†ท 3๊ฐ€์ง€ + ๊ฟ€ํŒ


































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