Korean vegetable pancakes marion grasby

Bursting with tasty vegetables and tangy kimchi, these Korean pancakes make a quick and simple weeknight dinner. They’re great for lunchboxes and on picnics, too!

Bursting with tasty vegetables and tangy kimchi, these Korean pancakes make a quick and simple weeknight dinner. They’re great for lunchboxes and on picnics, too!

Korean Vegetable Pancakes (Pajeon) As shared from the kitchen of Once Upon a Plate by Mari www.onceuponaplate1.com Yields 4 pancakes (8 to 9 inches in diameter) Ingredients: 2 cups all-purpose flour 2 eggs, lightly beaten 1 tablespoon canola or other neutral oil 1 1/2 cups water (may need a little more) 5 scallions (green tops cut into 3-inch lengths, then julienned. White ends thinly sliced. 20 chive blades, thinly sliced (or 5 more scallions thinly sliced) 1 medium carrot, coarsely grated…

This crispy Korean vegetable pancake (Yachaejeon: 야채전) is the perfect appetizer or late night snack to enjoy with your family and friends. If you follow

Jjajangbap, also known as Rice with Black Bean Sauce, is a delicious Korean dish that’s rich in flavors and textures. Try this easy rice bowl recipe where everything comes together in less than 30 minutes! #jjajang#jjajangbap#koreanrecipe#blackbeansauce

The fried rice I ate as a kid (and still LOVE!! ❤️🤗) P.S. Don’t miss Mama Noi’s taste test at the end😆😂 Get the recipe:...

Packed with colorful vegetables and flavors, this Korean Vegetable pancake, also known as Yachaejeon, is a perfect breakfast, appetizer, snack, or light meal!

Healthy Vegan Korean vegetable pancakes

A delicious way to eat vegetables! You can switch it up depending on what you have in your fridge and the result is a delicious crispy savoury pancake!

Make the traditional restaurant classic at home with my version of Chinese spring onion pancakes. They’re a little bit crispy, a little bit flaky… and a whole lot of delicious! Add a spicy dipping sauce and you’ve got a great appetiser or party food option.