Master the art of making Yachaejeon, a savory Korean vegetable pancake.
How to Make it
Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour, salt, and 3/4 cup water. Mix it well with a wooden spoon.
Heat up a large non-stick skillet over medium high heat.
Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly.
Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula.
Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath.
Turn or flip over the pancake.
Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.
Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.
Flip it over one more time and cook for another 2 minutes.
Ingredients
4 green onions, cut into 1-inch long pieces
1/3 cup leek (optional), sliced thinly 1 inch long
3 oz zucchini matchsticks (about 1/2 cup)
1 green chili pepper (or jalapeño), optional, sliced
3 oz onion, sliced
1/3 cup sweet potato
1 fresh mushroom (white, baby portobello, or shiitake)
