Vegetable Pancake (Yachaejeon: 야채전)
(mid-tempo lighthearted music)
- Hi, everybody, spring has come.
(birds chirp)
I love this kind of really warm weather.
I love it outside,
really, really feel really refreshing.
Today's recipe is yachaejeon,vegetable pancake.
(pancake sizzles)
To celebrate this springtime,
I wanna flip my pancake, right? (laughs)
Are you in the kitchen right now?
These guys are from myrefrigerator, just I found,
and this is a leek.
If you don't have leek,
you don't have to use this.
And this is green onion.
Green onion definitelyyou guys have to use
because make it really tasty.
And this is sweet potato or carrot, onion,
and zucchini, and greenchili pepper or jalapeno.
And this is mushroom,
just you can use shiitake mushroom,
or any white mushroom,
and this is portobellomushroom, only one (laughs).
With any vegetables you can make a nice,
delicious vegetable pancake, yachaejeon.
Non-stick skillet, this ismy 12-inch non-stick skillet.
I always hide this somewhere.
So let's start.
So I will use just four green onions,
cut around one inch size.
This amount of leek, just slice.
And zucchini, I will use around this amount.
Cut into matchsticks.
This is jalapeno, slice thinly.
If you can't eat spicy food, just skip it.
Let's measure, I need like 2½ cups,
so this is my cup.
This is around one cup.
And let's add onion.
Slice this.
Let's see.
Another one cup, so total two cups,
and we need half cup.
So I use this sweet potato.
When it's cooked with other vegetables
it's really, really good, tasty.
I'm using my knife becauseno time to find my peeler.
So this amount.
I think this is, yeah.
So let's see, half cup,
so 2½ cups all vegetable mix.
So all leftover vegetablesI'll put in my plastic bag,
and keep in the refrigerator
so that I can make more anytime,
one more, two more, youknow, I can make this.
My mushroom is lonely
because I didn't takecare of this guy (laughs).
Okay, and I'm just going tocut it, just slice thinly.
I will use 3/4 cupflour, all purpose flour,
1/2 cup and 1/4 cup.
You guys know that 1/2 cupplus 1/4 cup equal 3/4 cup.
And salt 1/2 teaspoon,
3/4 cup water, so 1/2 cup,
and mix.
As you see lots of vegetables, less flour,
so we eat lots of vegetables.
Let's heat the skilletover medium high heat,
vegetable oil about two tablespoon.
I'm using a generousamount of vegetable oil,
now I use two tablespoons,later one more tablespoon
because it has to bereally crunchy outside.
So if you use just less oil,
it's not going to be crunchy.
That's a kind of tip.
I'll put this all.
(pancake sizzles)
Just spread this evenlythin, thin pancake.
And I will turn down the heat to medium.
And then, I will just add mushroom.
Okay, so now, just only one minute later,
I can see the bottom is justmoving around like this.
I like to make some of mysauce, dipping sauce.
Soy sauce about one tablespoon,
and vinegar around two teaspoons,
hot pepper flakes, this is optional,
you don't have to use if you don't have,
and sesame seeds.
Mix it.
That's it, this is my dipping sauce.
Couple of minutes I cook this.
You can see on thebottom, bottom side is a little,
sound, you can hear that, eh?
So you can use your spatula, just turn,
or just like me, flip.
Let's flip, why?
To celebrate spring.
And then I'm going to turn up the heat,
and one more tablespoon vegetable oil.
Just lift one edge and tilt,
so this oil is going to the center.
It has to be really crunchy.
I'm gong to cook aroundthree minutes from now,
but I'm not going to leave here.
I will keep an eye on this
because I need to takeresponsibility, isn't it?
(mid-tempo playful music)
Hey, look at that, isn't it pretty?
This mushroom is really, really pretty.
It look like it's inlaid.
Turn off.
(pancake sizzles)
Here you go.
So sauce.
Mmm, so good, really delicious.
Let me taste one more.
Mmm.
Mmm, (giggles) crunchy outside,
inside is kind of really soft.
And all this vegetable's tasteis all different texture.
Kimchi, mmm.
Little by little,already 1/3 is gone.
And also this kimchi is well fermented,
and go well really, really together.
In Korea, when we make this yachaejeon,
we serve this as snack.
But sometimes just likeme, I eat as lunch.
Usually, like rainy days,especially on the weekend,
all family are at home,
and mom is making this kind of pancake.
And when she makes thispancake in the kitchen,
that smells like a kind ofoily smell and vegetable,
some nice kind of smells,it all gives off.
And make all the familymembers just excited.
You guys can make this ona rainy day and make this,
and then, "Oh, today, Ilike to make my house,"
"so really mood very nice, festive,"
"so I make this just like Koreans."
You can say that (laughs).
Today we made yachaejeon,vegetable pancake.
Enjoy my recipe.
See you next time, bye!
(cheerful guitar music)
Full recipe: https://www.maangchi.com/recipe/yachaejeon Help others by translating the English caption into your own language: http://www.youtube.com/timedtext_video?v=knxgR5esJu4&ref=share My cookbook: http://www.maangchi.com/real My monthly letter: http://www.maangchi.com/letter My Instagram: https://www.instagram.com/maangchi/ My Facebook: https://www.facebook.com/maangchi/ My Twitter: https://twitter.com/maangchi/