Korean Cabbage Pancakes (Yachaejeon)
Prep: 10 min
Cook: 15 min
Total: 25 min
Serves: 4
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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Ingredients
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- 4 ounces cabbage(cut into thin strips like coleslaw)
- 2 ounces carrot(thin strips or grated with box grater)
- 0.25 cup leeks(cut into half moons, thinly)
- 0.5 large red onion(half moons)
- 1 stalk green onion(sliced thinly)
- 3 baby bella mushrooms(or cremini, sliced medium thick)
- 0.75 teaspoon salt(or to taste)
- 0.75 cup water
- 0.75 cup all-purpose flour(or gluten free flour blend with xanthan gum)
- 4 tablespoon olive oil(or avocado oil for cooking)
- 1 tablespoon soy sauce(I like to use low sodium (For: sauce))
- 1 tablespoon rice vinegar((For: sauce))
- 0.75 teaspoon red pepper chili flakes((For: sauce))
- 1 teaspoon sesame seeds((For: sauce))
