I love traditional Chinese Scallion Pancakes. They’re made with potato starch, can be ready in minutes, and go with everything savoury. But now, I’ve graduated to the Korean version – Yachaejeon – which can be a veggie meal in themselves!
Sister Erin is a Scallion Pancake addict, too. And when she came across this recipe, she jumped out of chair to share it with me. The instant the photo (reproduced above) blinked onto my screen, I under-stood her enthusiasm…
The pancake perfected
As wonderful a conception as the scallion pancake may be, it’s not a complex or all-encompassing side dish. It won’t replace rice in a traditional Asian meal. Nor will it stand alone as a main.
Its Korean cousin, the Yachaejeon, however, checks all the boxes the Chinese classic leaves un-ticked – and more.
Key differences
The Korean version expands considerably on the veggie content of the classic pancake, adding a variety of shredded/julienned veggies Notably: carrot, sweet onion and Napa cabbage, along with a generous handfull of scallions.
But author Ewa Malinowska hastens to recommend you try whatever you may have on hand that strikes your fancy and seems complementary to the core veggie roster. Slivered sweet bell peppers are a natural, for me. As are thinly-sliced button mushrooms…
Batter notes
The batter is slightly different from the mix I’m used to using, in as much as Malinowska recommends a blend of potato starch and all-purpose flour. I use straight potato starch for a ring of authenticity, but I can see why she suggests the hybrid.
The wheat flour helps hold the whole batter-veggie mass together. All those veggies might tend to overwhelm the less-robust potato starch, leading to pancakes what are extremely delicate, and may fall apart during flipping. My solution to this relatively minor problem was to simply make smaller-diameter pancakes.
Sauce suggestions
Malinowska also offers a simple, classic Korean (pan-Asian, actually) dipping sauce recipe. It’s a great adjunct when you’re indulging in these addictive treats as a snack on their own. It’s a nicely balanced blend of soy sauce, rice vinegar, sesame oil, a pinch of sugar and a sprinkle of toasted sesame seeds.
I use light soy sauce. But you may prefer regular, darker soy. The cause recipe calls for no added salt. But if you use regular, darker soy, you’ll get a saltier sauce.
If you’re a spicy-hot fan, you can retain the Korean character of the dip by adding dried Gochugaru pepper to taste. However, Malinowsla says sweet paprika is a worthy substitute. If you do go hot, you may want to add a little more sugar, for overall flavour balance.
My take
These Asian pancakes deliver everything I’ve always cherished in the dish and more! And the sauce is the all-purpose dumpling, pancake and noodle sauce I’ve been waiting to discover.
If you love Scallion Pancakes as much as Erin and I do, you owe it to yourself to whip up a batch of these truly superior Korean Yachaejeon. You’ll nevcr default to regular scallion pancakes again!
~ Maggie J.