If you are tired of your usual breakfast meals and want to try something different, you should bookmark this fantastic Korean recipe.
Pancakes are an excellent breakfast choice. They can be made nutritious and are quite delicious. Even more intriguing is how versatile they are and how many various ways there are to prepare them. Yachaejeon is a must-try if you like savoury pancakes. If you are familiar with Korean cooking, you may be aware of this mouthwatering delicacy.
A traditional Korean vegetable pancake known as yachaejeon is made with a healthy twist. The Koreans appreciate it as a side dish, breakfast food, or a snack because it is crispy, crunchy, yet soft and savoury. So, whip this up whenever you want to add a nutritious touch to your morning.
Yachaejeon is a delicious and healthy savoury breakfast pancake made with oat flour that is stuffed with vegetables for a distinctive flavour explosion. Even though the name might be unsettling, it is worth a go because it will make you feel like you are in the streets of Seoul. Additionally, it is a fantastic snack.
Take all your vegetables and put them in a container. Make a nice thick batter by combining baking powder, salt, and pepper with regular or oat flour, water, or vegetable stock. Start by heating a pan and adding a small amount of oil to it. The batter should be spread out in the pan, then sprinkled with sesame seeds. Cook it with the lid on over a low to medium flame. After one side has finished cooking, flip it over and finish the other side as directed.
In another recipe with a Korean twist, you can try kimchi fried rice. The main ingredients of kimchi are a variety of fermented vegetables, which are then seasoned with garlic, gochugaru, and spring onions. Since it is wholesome and nutritive, many people strive to incorporate kimchi into their diet. Kimchi fried rice is a very tasty way to do this.
Simply chop the kimchi and set it aside for this. Add any desired vegetables to a pan that has been heated with oil. Add the kimchi, the kimchi water, gochujang, soy sauce, sesame oil, and rice vinegar. Now add the leftover rice to it and thoroughly combine it. For the dish's garnish, use some greens and sesame seeds.
