Vegetable Pancake (Yachaejeon: 야채전)

Hi everybody! Spring has come! I love this kind of really warm weather. I love it in the outside. It really, really feels really refreshing. Today's recipe is Yachaejeon. Vegetable pancake. To celebrate this springtime, I want to flip my pancake, right? Are you in the kitchen right now? These guys are from my refrigerator. Just I found. And this is leek. Leek is, if you don't have, you don't have to use this. And this is green onion. Green onion is definitely you guys have to use because it makes it really tasty. And this is sweet potato or carrot. Onion and zucchini. And green chili pepper or jalapeno. And this is mushroom. Just you can use shiitake mushroom or any, like white mushroom. And this is portobello mushroom, only one. With any vegetables, you can make a nice, delicious vegetable pancake in yachaejeon. Nonstick skillet. This is my 12 inch nonstick 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, leek. Just slice. And zucchini. So zucchini is, I will use around this amount. Just cut into matchsticks. This is jalapeno. Slice thinly. If you can't eat spicy food, just skip it. Let's measure. I need like two and a half 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 a cup. So I just use this sweet potato. When it's cooked with other vegetables, it's really, really good. Tasty. I'm using just my knife because no time to find my peeler. So this amount. I think this is... Yeah. So let's see. Half a cup. So two and a half cups, all vegetable mix. So all leftover vegetables, I will put in my plastic bag and keep in the refrigerator so that I can make it anytime. So more. One more, two more, you know, I can make this. My mushroom is lonely because I didn't take care of this guy. Okay, and just I'm going to cut it. Just slice it thinly. I will use three quarter cup flour. All-purpose flour. Half a cup and quarter cup. You guys know that half a cup plus quarter cup equals three quarter cup. And salt, half teaspoon. Three quarter cup water. Just half a cup. And mix. As you see, lots of vegetables. Less flour. So we just eat lots of vegetables. Let's heat the skillet. Over medium-high heat. Vegetable oil, about two tablespoons. I'm using a generous amount of vegetable oil. Now I use two tablespoons. Later, one more tablespoon because it has to be really crunchy outside. So like if you use just less oil, it's not going to be crunchy. That's the kind of tip. I'll put this all. Just spread this. Evenly, thin. Thin pancake. And I will turn down the heat to medium. And then I will just add mushroom. So now, just only one minute later. I can see the bottom is just moving around like this. I like to make my sauce, 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 it on the bottom. Bottom side is really soundy. 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 going to cook around three minutes from now. But I'm not going to leave here. I will keep an eye on this. Because I need to take responsibility, isn't it? Hey, look at that! Isn't it pretty? This mushroom is really, really pretty. It looks like inlaid. Turn off. Here you go! So, sauce. Mmm, so good! Really delicious. Let me taste one more. Crunchy outside, inside is kind of really soft. And all these vegetables taste all different textures. Kimchi? I just, little by little, already one third is gone. And also this kimchi is well fermented. And goes well really, really together. In Korea, when we make this yachae-jeon, we serve this as a snack. But sometimes, just like me, I eat it as lunch. Usually on rainy days. Especially like a weekend, all family are at home. And mom is making this kind of pancake. And when she makes this pancake, in the kitchen, there smells like a kind of oily smell. And vegetables, some nice kind of smells, you know, all give off. And make all the family members just excited. You guys can make this on a rainy day. And make this. And then, oh, today I like to make my house so really mood, very nice, festive. So I make this. Just like Koreans. You can say that. Today, we made yachae-jeon, vegetable pancake. Enjoy my recipe. See you next time! Bye!