Korean Vegetable Pancake (Yachaejeon), vegan by Chef Jia Choi

Korean pancakes(jeon) are versatile. This easy pancake called yachae joen is loaded with various seasonal vegetables. It can be served with a vinegared soy dipping sauce at a side. This yachaejeon is made with a special broth and has already been seasoned, so you can only serve jeon, without sauce. This Korean pancake is a very delicious way to eat vegetables.

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Korean Vegetable Pancake / (Yachaejeon)
Ingredients
1/2 zucchini, julienned
1 king oyster mushroom, chopped
1 shiitake mushroom, dried one rehydrated in hot water
1/2 onion, chopped
20g Korean chives (or 4 stalks of green onion), chopped
1 green chili(optional), chopped
1 red chili(optional), thinly sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons vegetable oil

Vegetable broth
1 dried shiitake mushroom
1cup hot water

Batter
5 tablespoons soft flour (all- purpose flour)
2 teaspoons potato starch
4 tablespoons vegetable broth

Instructions
1. Soak dried shiitake mushroom in boiling hot water. Let it cool to a room temperature.
2. Finely julienne zucchini. Cut mushrooms into small bite size pieces. Chop onion and Korean chives. Thinly slice the chilis.
3. Place the vegetables in a bowl. Season with salt and pepper. Toss. Add flour, potato starch and the mushroom broth to the bowl and mix. Set it aside for 3 minutes.
4. Heat the pan over medium heat. Add 2 tablespoons of oil. Place about one cup of vegetable mix to the pan. Spread the dough wide and flat. Cook both sides to brown and crispy.
More information
WebSite : www.ongofood.com
Facebook : www.facebook.com/ongofood
Instagram : www.instagram.com/ongofoodkorea

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