Sourdough Discard Korean Veggie Pancakes (Yachae Jeon)

Course: Appetizer, Side Dish, Snack

Cuisine: Korean

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: pancakes (depending on size)

Calories: 166kcal

Author: Marvellina

These sourdough discard yachae jeon are a creative and tasty way to reduce waste while making a flavorful dish perfect for snacking, as a side dish, or even a light meal.

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Equipment

Ingredients

Pancake batter:

240 g sourdough discard
14 g rice flour
½ tsp baking powder
¾ tsp salt
2 tsp sesame oil
1 tsp garlic powder
120 g water

Vegetables:

100 g Shredded cabbage
70 g Shredded carrots
60 g zucchini seeded and grated
3 stalks green onion thinly sliced or finely chopped

Dipping sauce:

2 Tbsp soy sauce
1 Tbsp rice vinegar
½ tsp sugar
1 tsp sesame oil
1 tsp sesame seeds

For pan-frying:

Instructions

Prepare the batter:

You wan to make sure you squeeze out any excess liquid from the veggies you use, especially zucchini. I like to remove the seeds, sprinkle a bit of salt and toss them and let them sit for 15-20 minutes and then squeeze out excess moisture. The excess moisture affects the consistency of the batter
Combine all ingredients for the batter in a mixing bowl. The batter is medium thick
Cover and let the batter rest for 30 minutes in the fridge. This resting time allow the flour to get hydrated and it also helps to improve the texture of the pancakes
When ready to cook the pancakes, remove the batter from the fridge. Add the veggies and gently mix them

Cooking the pancakes:

Preheat a large non-stick frying pan (about 10-12 inches is ideal) with about 2 Tbsp of oil, over medium heat.
Instead of making large pancakes, I prefer to make them in smaller sizes. Spoon about 2-3 Tbsp of the batter on the pan. You can probably fit another one or two batter on there. Cook for about 2-3 minutes or until the edge is crisp and the bottom is golden brown. Don't flip too early. Once it's golden brown, flip to the other side and cook for another 2-3 minutes or until they are crispy on the edges
Remove the pancakes and put on absorbent paper towel to absorb excess grease. Transfer to a cooling rack set on top of a baking pan. Keep this warm in the oven. This helps to keep the pancakes from getting soggy
Repeat with the rest of the batter. Remember to add more oil each time. If you don't use enough oil, the pancakes won't turn out good. Make sure to reheat the oil again before cooking the pancakes

To serve:

Serve with the dipping sauce on the side. They are the best served immediately
You can read more details on variations and other tips in my post that may answer your questions not covered in the recipe card

Nutrition