17:23, 31 Jul 2024, author: Ermakova M.

Vegetable pancake Yachedzhon

Name: Vegetable pancake Yachedzhon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Korean
Ingredients: Zucchini - 100 g; Pumpkin - 75 g; Bell pepper - 75 g; Carrots - 35 g; Onions - 40 g; Potatoes - 125 g; Champignons - 2 pcs.; Flour - 3/4 cup; Water at room temperature - 3/4 cup; Vegetable oil - 4 tbsp.; Salt - 1/2 tsp.

Today I suggest you make a Korean vegetable pancake.

Photo source: https://ru.123rf.com/profile_bbtreesubmission

This simple dish is prepared very quickly, but it turns out delicious and original. Such a pancake can be prepared for breakfast or dinner, and also for people with dietary restrictions, for example, during Lent.

Absolutely any set of vegetables is suitable for this pancake: zucchini, leeks, peppers, potatoes, sweet potatoes, carrots, etc. Another advantage is the speed of preparation - just chop everything, knead and fry. In the Korean version, such a pancake is offered with a soy sauce, but you can also serve it with your favorite sauce. If desired, champignons can also be replaced or completely abandoned. Such a vegetable pancake is good both hot and cooled.

Vegetable pancake Yachedzhon

Кухня: Korean, завтрак, калории: 254, время приготовления: 00:35

Ингредиенты

Zucchini - 100 g

Pumpkin - 75 g

Bell pepper - 75 g

Carrots - 35 g

Onions - 40 g

Potatoes - 125 g

Champignons - 2 pcs.

Flour - 3/4 cup

Water at room temperature - 3/4 cup

Vegetable oil - 4 tbsp.

Salt - 1/2 tsp.

Рецепт

1. Cut the peeled vegetables into thin strips. Place in a deep bowl and stir.

2. Measure out 3 cups of chopped vegetables.

3. Add salt, water and flour, mix very well.

4. Heat 1-2 tablespoons of vegetable oil in a frying pan. Put half or a little more or less, depending on the diameter of the frying pan, of the vegetable mixture in the frying pan. Spread it evenly with a spoon and press down. Cut the champignons into slices and place them on top of the vegetable mixture in the frying pan, press down with a spoon. Fry over medium heat without a lid for 4-5 minutes, until golden brown.

5. Turn the pancake over with a spatula or using a lid, add oil and fry on the other side for 4-5 minutes, until golden brown. If necessary, you can turn it over again. Fry the rest of the vegetable mixture in the same way. I got two and a half pancakes from this amount).

6. Serve the finished vegetable pancake Yachedzhon hot, warm or cooled. Offer a sauce to go with it, the simplest is soy sauce. Enjoy!