Description
SEMPIO Vegetable Pancake Mix 500g
Sempio Vegetable Pancake Mix (500g)—known in Korean as Yachae Buchimgae Garu (야채부침가루)—is a pre-seasoned flour blend formulated specifically for making crispy, chewy Korean savory pancakes. Unlike standard wheat flour, it includes starch, leavening agents, and savory seasonings like garlic and onion powder to achieve the signature textures of dishes like Yachaejeon (vegetable pancakes) or Pajeon (scallion pancakes).
Product Profile & Ingredients
This mix is vegan-friendly, non-GMO, and free from artificial colorants, bleach, or chemical preservatives.
Ingredients: Wheat flour, salt, onion powder, garlic powder, white pepper powder, baking powder, monosodium L-glutamate (MSG), and turmeric powder (added for a natural golden color).
Allergen Information: Contains wheat (gluten).
Nutrition Profile
(Per 100g serving):
Calories: 360 kcal
Carbohydrates: 75g (4g sugars)
Protein: 12g
Fat: 0g
Salt / Sodium: 2g
🍳 How to Use It
Basic Recipe:
You can easily adapt this mix with whatever leftover vegetables or proteins you have in your fridge.
Prep the Fillings: Thinly slice or julienne your choice of ingredients. Popular additions include scallions (chives), onions, zucchini, carrots, chili peppers, kimchi, or seafood like shrimp and squid.
Mix the Batter: Whisk together equal parts of pancake mix and cold water (e.g., 2 cups of mix to 2 cups of water) until smooth.
Fold your chopped vegetables directly into the batter so they are lightly coated.
Tip: Using ice-cold water makes the pancake even crispier.
Fry until Crispy: Heat a generous amount of vegetable oil in a skillet over medium-high heat. Spread the batter thinly and cook for 3 to 4 minutes on each side until golden-brown and crispy.
Scallion Pancake
Pa Jeon
Theme: Seafood dishes
Main Ingredients: chives, shrimp
Serving Size: 2
Pajeon
Ingredients:
2 Tbsp Vegetable oil
2 cups Water
2 cup Vegetable Pancake Mix
1 sliced Onions
1/2 Jalapeno
1/2 Red pepper
100 g Shrimp, deveined, tail off
250 g spring onions
Directions
1. Cut chives and shrimp in to bite-size pieces and julienne peppers and onions.
2. In a medium mixing bowl, combine water, pancake powder, chives, shrimp, peppers, and onion.
3. Heat saute pan to medium-hot, drizzle vegetable oil, and thinly spread the mixed batter. Cook both sides until golden and crispy.
Dipping Sauce
Ingredients:
2 Tbsp Naturally Brewed Soy Sauce
2 Tbsp White Vinegar
1/2 Tbsp Sugar
Directions:
1. Combine the ingredients for the dipping sauce.
Directions
Served dipping sauce with pancakes.
