Yachaejeon
Servings: 4
Calories: 62kcal
Ingredients
- 250 grams Pancake mix flour
- 400 ml Cold water - Ice water
Vegetables
- 40 grams Spring onions - Cut into 1 inch length
- 80 grams Mushrooms
- 40 grams Sweetcorn - Thinly sliced.
- 30 grams Zuchinni – Julienned ½ inch length.
- 1 tsp Oyster sauce
- ¼ tsp Salt
Dipping Sauce
- 2 tbsp Soy sauce
- 1 tsp Sesame seeds - Light sprinkle.
- 1 tbsp Sesame seed oil
- 1 tbsp White Vinegar
- ¼ tsp White pepper powder
Instructions
- Prepare the vegetables: Wash and slice zucchini (half-inch strips) and mushrooms (thin slices). Chop spring onions.
- Make the batter: In a large bowl, mix flour with cold water to create a thin batter.
- Saute the vegetables: Heat oil in a pan over medium-high. Sauté zucchini and mushrooms until tender, then add spring onions and sweetcorn for an additional 2 minutes.
- Cook the pancake: Combine cooked vegetables with the batter. In the same pan, add a thin layer of batter and cook for 3-5 minutes on one side, then flip and cook for 2 minutes on the other side, pressing down with a spatula to keep it thin.
Nutrition
Calories: 62kcal | Carbohydrates: 4g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 0.5mg | Sodium: 570mg | Potassium: 148mg | Fiber: 1g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 3mg | Calcium: 13mg | Iron: 1mg