Here is the recipe for yachaejeon or vegetable pancake. (We also call this pajeon. Pa means green onions, and yachae means vegetables. Jeon means fried pancake.) This is an all-time favorite dish for Koreans. It often appears on our table, and a lot of Koreans crave this on a rainy day. It goes well with rice, or by itself as well. You’ll notice how you can experiment with what goes into the batter, like adding onions to it.
1/2 cup flour
1 tsp salt
2/3 cup water
1/2 cup green onions chopped in a roughly two-inch length
3 cups Asian chives chopped (or if you don’t have this, just replace with more green onions)
1/2 cup zucchini shredded
2/3 cup shrimp and/or scallops (optional)
eggs (optional)
oil for cooking
1 tbsp soy sauce
1/2 tsp rice vinegar
In a mixing bowl, combine 1/2 cup of flour, 1 teaspoon of salt, and 2/3 cup of water.
Add green onions, Asian chives and zucchini into the flour mixture.
Mix the batter well.
On a heated fry pan, drizzle about a tablespoon of oil and spread the batter, like when you are making pancake. Lower the heat to medium.
Place the seafood on top of the vegetables and press down with a spoon or spatula.
When the pancake is cooked about 70%, with the rim turning brown, beat one egg and spread it around the center of the pancake. Cook a couple of minutes over low heat.
Turn over the pancake with a spatula.
Add more oil as needed.
Serve it with a dipping sauce of soy sauce and vinegar combined.
You can get a video of making this dish here
