Korea

Yachae jeon

Name: Yachae jeon
Total time: 30 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 cup maida (all-purpose flour, plain flour); 1/4 cup rice flour; 1 cup ice cold water; 1/2 tsp salt; 1 small julienned potato; Zucchini (courgette, baby marrow), julienned; Carrot, julienned; 1 small thin slices onion; 3 stalks in 5 cm lengths spring onion (green onion, scallion); 2 sliced green chilli; 3 tbsp cooking oil (vegetable oil); 1 tbsp plus 1 tsp soy sauce; 2 tsp rice vinegar; a pinch gochugaru; a pinch sesame seeds

Crisp vegetable pancake with lacy edges. Rain on the window, jeon in the pan.

30 minTime

7 gProtein each

mildSpice

Jeon on a rainy day3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

381kcalsame

7 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1 cup

Rice flour¼ cup

Water1 cup, ice cold

Salt½ tsp

Potato1 small, julienned

Zucchini (courgette, baby marrow)julienned

Carrotjulienned

Onion1 small, thin slices

Spring onion (green onion, scallion)3 stalks, in 5 cm lengths

Green chilli2, sliced

Cooking oil (vegetable oil)3 tbsp

Soy sauce1 tbsp plus 1 tsp

Rice vinegar2 tsp

Gochugarua pinch

Sesame seedsa pinch

Method

5 steps

1Whisk the maida, rice flour, salt and ice cold water into a thin batter.
2Fold in all the vegetables so they are coated but not swimming.
3Heat 1 1/2 tbsp oil in a wide pan on medium high. Spread half the mixture thin, about 3 mm. Cook 4 minutes.
4Drizzle a little oil around the edges, flip and press gently with a spatula. Cook 3 minutes more. Repeat with the rest.
5Mix the soy sauce, vinegar, gochugaru and sesame seeds for dipping. Cut the jeon into squares.

Serve it like this

Cut into squares on a wooden board and serve hot with the dipping sauce in a small bowl in the middle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Yachae jeon

Crisp vegetable pancake with lacy edges. Rain on the window, jeon in the pan.

30 minTime

7 gProtein each

mildSpice

Jeon on a rainy day3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

381kcalsame

7 gproteinsame

4 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Maida (all-purpose flour, plain flour)1 cup

Rice flour¼ cup

Water1 cup, ice cold

Salt½ tsp

Potato1 small, julienned

Zucchini (courgette, baby marrow)julienned

Carrotjulienned

Onion1 small, thin slices

Spring onion (green onion, scallion)3 stalks, in 5 cm lengths

Green chilli2, sliced

Cooking oil (vegetable oil)3 tbsp

Soy sauce1 tbsp plus 1 tsp

Rice vinegar2 tsp

Gochugarua pinch

Sesame seedsa pinch

Method

5 steps

1Whisk the maida, rice flour, salt and ice cold water into a thin batter.
2Fold in all the vegetables so they are coated but not swimming.
3Heat 1 1/2 tbsp oil in a wide pan on medium high. Spread half the mixture thin, about 3 mm. Cook 4 minutes.
4Drizzle a little oil around the edges, flip and press gently with a spatula. Cook 3 minutes more. Repeat with the rest.
5Mix the soy sauce, vinegar, gochugaru and sesame seeds for dipping. Cut the jeon into squares.

Serve it like this

Cut into squares on a wooden board and serve hot with the dipping sauce in a small bowl in the middle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Yachae jeon

Make it your way

Ingredients

Method

Yachae jeon

Make it your way

Ingredients

Method

Make it a meal