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Korean Vegetable Pancake with a Chilli Crisp Egg

Name: Korean Vegetable Pancake with a Chilli Crisp Egg
Cook time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 200 g Vegetables; 60 g Plain flour; 2 tsp Sesame seeds; 1 tsp Soy sauce; 1 tsp Rice wine vinegar; 1 pinch Salt; 60 g Water; 2 tbsp Sesame oil; 2 tsp Chilli oil; 1 Egg; Sriracha; Sweet chilli sauce; Soy sauce; Rice wine vinegar mix

This vegetable pancake has its origin in Korea (where they’re known as yachaejeon) and is the perfect dish to use up odds and ends of any vegetables you have lying around.

Cook

15m

Korean Vegetable Pancake with a Chilli Crisp Egg

This vegetable pancake has its origin in Korea (where they’re known as yachaejeon) and is the perfect dish to use up odds and ends of any vegetables you have lying around.

Cook

15m

Ingredients

Method

Turn cooking mode on

Step 1

Add the vegetables to a bowl along with the flour, sesame seeds, soy sauce, rice wine vinegar, salt and the water.

For

1

M

I

200

g

Vegetables (e.g. carrot, spring onion, cabbage, courgette), sliced into matchstick-sized pieces

60

g

Plain flour

2

tsp

Sesame seeds

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Becky

a month ago

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Eleanor Wilkinson

a month ago

Looks perfect!! Hope you enjoyed it🤍

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Eve M

a month ago

Stunning 10/10

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Korean Vegetable Pancake with a Chilli Crisp Egg

This vegetable pancake has its origin in Korea (where they’re known as yachaejeon) and is the perfect dish to use up odds and ends of any vegetables you have lying around.

Korean Vegetable Pancake with a Chilli Crisp Egg

This vegetable pancake has its origin in Korea (where they’re known as yachaejeon) and is the perfect dish to use up odds and ends of any vegetables you have lying around.

Your private notes

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Comments

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