DELICIOUS way to EAT more VEGETABLES🥕 EASY Korean Vegetable Pancakes🧅야채전 바삭하게 굽는법 [비오는날 파전]

Today I'm going to show you how to make Korean vegetable pancakes called Yachaejeon. You could literally put all of your leftover vegetables in here and make it a healthy vegetable pancakes that everyone will love. Plus, I'm going to show you how to make this soy sauce dipping sauce which is a must when you have Korean pancakes. You gotta make this at home. And it's still a little chewy too. Hi everyone, this is Helen and welcome to Modern Pepper. And for today's Korean pancake batter mix, we're going to add three parts that is Korean pancake mix and one part which is tempura batter mix. This will ensure that your pancake comes out extra crispy and chewy. You can order these pancake batter mixes online and the product links will be in the description box below. So we're going to add three quarter cups of the pancake mix and we're going to add a quarter cup of the tempura mix. Alternatively, you can make this batter mix at home. For the recipe, go to the web page that you see right here. To this, we're going to slowly add a little less than half a cup of water. I'm going to add a little more at a time and one egg and then we're just going to crack it in here and then we're just going to slowly add the egg. And then from here, we're just going to have about half a cup of water. We're not going to use all of it but we're just going to add slowly a little bit at a time. Mix and mix a little bit more and then just a little bit more. We used about three quarters of water so this is the leftover that we have of about a quarter cup and we want the consistency to look like this. A little bit runnier than a gravy consistency. So we're going to do a spoon test. So you want to take your spoon and flip it over and you want to run your finger through it and it should have a clean like that. So we have about one eighth of a medium-sized red onion cut into shreds like this and we're just going to put it in here. And we have two slices of carrots cut into thin strips like so and then we're going to put in our batter. And to this, we're going to add one scallion. Cut the ends off and then we're going to cut down the middle. Cut this down the middle and again if it's thick and then just cut it into about inch and a half length and the same for here and then we're going to drop it in here. And I have two sprigs of spinach and I'm just going to cut the root end off about here. We're going to just cut it about inch, inch and a half in length. The leafy parts maybe a little bit more and we're going to pick this up and then we're going to put it in the bowl. Gently mix your vegetables like so. You could use any vegetables literally in your refrigerator. It doesn't have to be these vegetables only. Okay so this is ready. This is optional if you want to add a little bit of red and green peppers to make your pancakes look really pretty. I know, I know some of you are asking so what's the ratio of the vegetables with the mixed batter? That really is up to you. I like to always put 50% or more vegetables but you could put more or less so it's your personal choice. So to make our soy sauce dipping sauce, I have about half a tablespoon of scallions and we're going to add one tablespoon of soy sauce. All-purpose soy sauce is fine and to this I'm going to add one tablespoon of water and then we're going to add one teaspoon of vinegar. I'm using brown rice vinegar but any white vinegar will do and then we're going to add half a teaspoon of gochugaru. That's Korean red pepper flakes and to this we're just going to drizzle a little bit of sesame oil. Add a little bit of sesame seeds and then we're just going to mix it all up and this is ready. Make sure to preheat your frying pan for a good two minutes on high heat and once your frying pan is preheated we're going to add a generous amount of oil so about I would even put two about two tablespoons of your favorite cooking oil and we're just going to add the entire batter in here and you should hear that sizzling sound and quickly we want to evenly distribute our batter and the vegetables and then just move the pan around so all the oil kind of distributes evenly like that and then we're going to turn down our heat to about medium medium high. We're going to let this cook for about a good minute, minute and a half and we're just going to go under so you want it to be about that golden color. Go around and pick a spot as deep as you can and we're just going to flip it like that. That's the color we're looking for so after we flip lower the stove heat to medium in about two minutes we're going to finish this off. Now we're going to go in just to make sure it you have that little bit of golden brown color go in and then just flip and here we go this is all done we're just going to put it on our cutting board and then we're just going to cut it and then cut it down the opposite way and we're just going to lay it over a little bit like that oh so pretty and then we're just going to place our dipping sauce right in the middle and this is all ready and because we added the tempura batter mix you'll see how parts of the pancake is extra crispy looking it sure is this is a tip that my mom told me and I'm sharing it with you folks what I would do is just pick one up and dip it in the soy sauce and everything that's in the soy sauce dipping sauce will add another layer of yumminess to this this is a bite full oh my god this is so good bon appetit everyone chewy carb heaven taste in your mouth with vegetables that are like still sweet but yet a little crunchy you got to make this at home and it's still a little chewy too so when it comes to having korean pancakes we koreans love to have a little beverage with it so my favorite is to have makgeolli with it and this is my favorite brand guksundang and you always have to shake it a little bit not too aggressively and then you open it pour and hear that sound together it's a match made in heaven and I know there's a lot out there with fruit flavors and what do I think about fruit flavored makgeolli I won't say anything I have no comment but always stick with the original non-flavored makgeolli cheers this is so good that you can't just have one gulp you need three gulps I want to thank everyone for watching today and if you enjoyed watching today's video I would greatly greatly appreciate it if you would click on that thumbs up icon and subscribe if you did not subscribe yet all right folks I will see you in one of the videos you see right here