ID: 06e95a3f...
This is a simple, crispy, and savory Korean vegetable pancake, also known as Yachaejeon. It's a fantastic way to use up various vegetables you have on hand, creating a delicious snack or appetizer that's crunchy on the outside and tender on the inside. Served with a simple dipping sauce, it's a perfect treat for any occasion, especially on a rainy day.
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Julienne a variety of vegetables to make 2.5 cups. → In a bowl, mix vegetables with flour, salt, and water to create a light batter. → Heat oil in a non-stick skillet, spread the batter thinly, and top with mushrooms. → Cook until the bottom is golden and crispy, then flip. → Add more oil and cook the other side until crispy. Serve with a soy-vinegar dipping sauce.
Julienne a variety of vegetables to make 2.5 cups. → In a bowl, mix vegetables with flour, salt, and water to create a light batter. → Heat oil in a non-stick skillet, spread the batter thinly, and top with mushrooms. → Cook until the bottom is golden and crispy, then flip. → Add more oil and cook the other side until crispy. Serve with a soy-vinegar dipping sauce.
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Feel free to use any vegetables you have available in your fridge.
Using a generous amount of oil is the key to achieving a crispy texture.
A non-stick skillet is highly recommended to prevent sticking and make flipping easier.
The amount of batter should be minimal, just enough to bind the vegetables together. The pancake is all about the vegetables.
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