Yachaejeon
Servings: 4
Calories: 150kcal
Ingredients
- ½ cup All- Purpose Flour
- 120 ml Cold water - Ice water
- ¼ cup Corn Starch
Vegetables
- 40 grams Spring onions - Cut into 1 inch length
- ½ Carrot - Grated.
- 1 Zucchini - Grated, with water squeezed out.
Spices
- 1 tsp White Pepper powder
- 1 tsp Garlic powder
- ¼ tsp Salt
Dipping Sauce
- 2 tbsp Soy sauce
- 1 tsp Sesame seeds - Light sprinkle.
- 1 tbsp Sesame seed oil
- 1 tbsp White Vinegar
Instructions
- Preparation: Wash zucchini and carrots. Slice spring onion into strips. Grate zucchini and carrots.
- Batter Mixing: In a large bowl, mix flour, cornstarch, and baking powder. Add cold water to form a thin batter.
- Cook the Vegetables: Heat cooking oil in a pan over medium-high heat. Add spring onions, zucchini, and carrots to the batter and mix well.
- Cooking the Pajeon: Pour a thin layer of batter into the pan. Cook each side for 3-5 minutes, flipping gently with a spatula. Press down on the second side to ensure it stays thin (cooks faster).
- Dipping Sauce: Mix dark soy sauce, white vinegar, sesame oil, and a sprinkle of white pepper in a small bowl. Enjoy the Yachaejeon with the dipping sauce!
Nutrition
Calories: 150kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 537mg | Potassium: 235mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1473IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg