Modu Recipes

School Chef's Yachaejeon

A savory vegetable pancake made by thinly slicing potato, zucchini, carrot, and onion, then pan-frying over high heat until crispy.

🙋 Recommended for

  • ⭐ Those craving a crispy and savory pancake on a rainy day
  • ⭐ Those who want to use up leftover vegetables in the fridge deliciously

Ingredients needed 🛒2 servings

  • 1 potato
  • 1/3 zucchini
  • 1/4 carrot
  • 1/2 onion
  • 1 cup pancake mix
  • Water, as needed
  • Cooking oil, as needed

Recipe 🍳

  1. Slice the potato, zucchini, carrot, and onion into thin, even strips.
  2. In a bowl, combine the sliced vegetables, pancake mix, and water. Mix gently just until no dry flour remains.
  3. Heat a generous amount of oil in a pan over high heat. Spread the batter thinly and evenly in the pan.
  4. Keeping the heat high, cook until the bottom is golden and crispy.
  5. Flip the pancake, gently pressing it with a spatula, and cook until the other side is also crispy. Finish and serve.
  1. Slice potato, zucchini, carrot, and onion into strips.
  2. Mix vegetables with pancake mix and water to make a batter.
  3. Spread the batter in an oiled pan.
  4. Fry over high heat until golden and crispy on both sides.

Cooking tips 💡

  • Use plenty of oil and keep the heat high so the pancake doesn't absorb too much oil and becomes crispy like fried food.
  • Adding shrimp or chives to the batter enhances flavor and color.

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