Tuesday, 25 September 2012

Courgette & Green Chilli Pancake ( Yachaejeon)

This pancake is a good end of Summer pancake. Kind of my childhood rainy Summer day's comfort food, of course before crisps or chocolate bar were widely available in Korea.

Courgette's sweet taste and chilli are perfect combination, if you have field sesame leaves ( shiso) are in your kitchen, in my case , in the garden( you can grow in the pot) add  as well.
It is a perfect afternoon snack , this is all my family's all time favourite with dipping sauce.

Ingredients:. 3-4 courgette. 3 long green chilli. 1 garlic ( grated). Strong bread flour.  1tbsp vegetable stock powder. 1 egg. rape seed oil . Dipping sauce: soy sauce ( 2tbsp). rice vinegar (3tsp). 1tbsp chopped spring onion. toasted sesame seed.

Cut courgettes like 5 cm long match stick and sprinkle salt (1 tsp) and leave 30minutes rinse quickly and pat dry with tea towel, do not squeeze, set aside. Cut chilli very thinly and mix with courgettes.
In a big mixing bowl, put vegetables , Put stock powder in a small dish and pour boiling water and stir, add to vegetables.
Put 2 cup of flour into the vegetables and add water little by little and make batter, it should be like thick pancake mixture. season with salt and pepper. If you have sesame leaves (4), chop and add to the mixture. Finally add egg mixture in the batter . leave 30 minutes .
Heat oil in the pan and put 1 ladle of batter in the middle and spread out with back of spoon and cook until light brown, turn over and cook.
Cut cooked pancake 2cm square and serve with dipping sauce ( All dipping sauce ingredients in the bowl and mix, if you like spicy one add chopped red chilli)

Pan cake is better eaten when they are hot.
This is much healthier option than cake or crisps for a snack,, perfect for the vegetarian!.

PS: October Korean Cookery: 6th, 13th.

I will blog from Korea when I am in Seoul , from mid of October.


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