Yachaejeon Recipe

How to make Yachaejeon

Method

  1. Make the dippping sauce by combining the soy sauce, vinegar and sesame seeds. Set aside.
  2. Place the flour, cornflour and garlic salt into a large mixing bowl. Whisk in 75ml cold water until smooth. Add the vegetables and stir to evenly coat.
  3. Place a 20cm frying pan over a medium heat and add a little oil. Place half of the mixture into the pan and cook for 5 minutes on each side or until cooked through and golden brown. Set aside and repeat with the remaining mixture.
  4. Cut into squares and serve with the dipping sauce.

Tip: The dipping sauce can be made ahead of time and stored in a sealed jar in the fridge.

Optional: Try using other veggies you might have, such as sweet potato, brussels sprouts, spring onions, kale, red onions or mushrooms.