4 servings

Korean Cabbage Pancakes (Yachaejeon)

Name: Korean Cabbage Pancakes (Yachaejeon)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 ounces cabbage; 2 ounces carrot; 0.25 cup leeks; 0.5 large red onion; 1 stalk green onion; 3 baby bella mushrooms; 0.75 teaspoon salt; 0.75 cup water; 0.75 cup all-purpose flour; 4 tablespoon olive oil; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 0.75 teaspoon red pepper chili flakes; 1 teaspoon sesame seeds

Prep 10 min

Cook 15 min

4 servings

149 kcal

4 servings

Source: theyummybowl.com

Crispy Korean Cabbage Pancakes (Yachaejeon) are easy, healthy, and perfect for busy weeknights! This simple recipe is packed with veggies and ready in just 20 minutes. Serve with a delicious dipping sauce for the ultimate bite!

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cabbage(cut into thin strips like coleslaw)4 ounces
carrot(thin strips or grated with box grater)2 ounces
leeks(cut into half moons, thinly)0.25 cup
large red onion(half moons)0.5
green onion(sliced thinly)1 stalk
baby bella mushrooms(or cremini, sliced medium thick)3
salt(or to taste)0.75 teaspoon
water0.75 cup
all-purpose flour(or gluten free flour blend with xanthan gum)0.75 cup
olive oil(or avocado oil for cooking)4 tablespoon
soy sauce(I like to use low sodium (For: sauce))1 tablespoon
rice vinegar((For: sauce))1 tablespoon
red pepper chili flakes((For: sauce))0.75 teaspoon
sesame seeds((For: sauce))1 teaspoon