Yachaejeon is usually a thin savory pancake filled with a mix of vegetables served with a soy dipping sauce. This version steers away from tradition, and highlights turnip as the main star. The turnip adds a lovely sweetness to the savory, umami flavor of the Doenjang (fermented soybean paste). This pancake’s crisp edges and a soft, chewy center make it impossible to have just one. This recipe is easily adjustable to whatever vegetables you have in your fridge, and it’s vegan!
½ cup all-purpose flour
2 Tbsp cornstarch
1 cup grated turnip
⅔ cup water
2 tsp doenjang (fermented soybean paste)
½ tsp salt
4 Tbsp of canola oil or any frying oil, plus more if needed
3 scallions, chopped
2 Tbsp soy sauce
1 Tbsp of rice vinegar
1 tsp sugar
¼ tsp of toasted sesame seeds
½ fresh chili- optional
This recipe was created by Local Roots Recipe Contributor Katie Yun / @bothand.nyc
Local Roots Experiences are fun, pop-up events where we bring the farm to you!
Delicious, farm-fresh harvests are closer than you think.