Korean Yachaejeon Pancake with Smoky-Spicy Citrus Dip (VGN)
Our Street Food version of Korean Yachaejeon served with a wicked smoky-spicy citrus dip and made with chickpea flour for added protein.
// Get ready to cook:
1. To prepare the dip, add Korean Apple Bulgogi and orange juice to a saucepan. Heat on a medium heat and simmer until reduced by half. Set aside.
2. In a large bowl, add spring onions, leek, carrot and red pepper. Add chickpea flour, Korean Apple Bulgogi and plant based milk. Mix well until evenly coated.
3. Heat a 12-inch non-stick frying pan to medium-high heat. Add oil then pancake mixture, spreading evenly. Lower heat to medium-low and cook without moving for 6-7 mins. Check occasionally to ensure the pancake is not burning and adjust heat accordingly.
4. Flip the pancake over (using a plate for assistance if needed) then raise the heat to medium-high and cook for a further 3-4 mins.
5. Before serving, sprinkle the dip with chilli flakes and smoked paprika. Tear or cut into bite sized pieces and enjoy!
100g Chickpea Flour (also known as Besan or Gram Flour) or Plain Flour
1 Tbsp (15g) Korean Apple Bulgogi
100g Plant Based Milk
4 Spring Onions, Cut into 1-inch Slices
80g Leek, Thinly Sliced
80g Carrot, Shredded
80g Red Pepper, Thinly Sliced
½ tsp Salt
2 Tbsp Vegetable Oil
3 Tbsp (45g) Korean Apple Bulgogi
100ml Orange Juice
Optional: ½ tsp Chilli Flakes
Optional: ½ tsp Smoked Paprika
Waste Not, Want Not
This recipe is a great way of transforming tired vegetables and leftover meats into a delicious meal. Shredded cabbage, sliced mushrooms and julienned courgettes are perfectly good substitutes. Experiment away!
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Korean Apple Bulgogi
Our Korean Bulgogi takes us to Seoul’s gogi-jib barbecue houses and the unique Korean cooking culture of gogi-gui i.e. the grilling of meats over charcoal grills which are built into the dining tables. It is inspired by one of the best loved gogi-gui dishes, bulgogi (meaning “fire meat”), comprising thinly sliced beef marinated in a special Korean marinade then char-grilled to perfection!
About this dish:
Cooking Equipment: Saucepan and 12-inch Non-Stick Frying Pan. If you only have a smaller pan, fret not. Divide the pancake mix to make two pancakes instead.