Korean Vegetable Pancakes

Why You’ll Love This Recipe

These Korean vegetable pancakes are quick to prepare, loaded with colorful vegetables, and crisped up beautifully in a pan. They’re versatile—you can use whatever veggies you have on hand—and they taste amazing hot or at room temperature. Whether you serve them as part of a Korean meal or enjoy them on their own, they’re satisfying and delicious every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Cornstarch (optional, for extra crispiness)
• Cold water
• Salt
• Carrot, julienned
• Zucchini, julienned
• Cabbage, thinly sliced
• Green onions or leeks, chopped
• Bell pepper (any color), thinly sliced
• Oil (for pan frying)

For the dipping sauce (optional):

• Soy sauce
• Rice vinegar
• Minced garlic
• Red pepper flakes or chopped green chili
• Sesame seeds

Directions

1. In a large bowl, whisk together flour, cornstarch (if using), salt, and cold water to make a smooth batter.
2. Add all chopped vegetables to the batter and mix until well coated.
3. Heat a non-stick pan or skillet over medium heat and add a thin layer of oil.
4. Pour a ladle of the batter into the pan and spread it out evenly into a thin circle.
5. Cook for 3–4 minutes on each side, pressing down slightly with a spatula, until golden and crisp.
6. Remove from pan and repeat with remaining batter.
7. Slice the pancakes into wedges and serve with dipping sauce.

Servings and timing

This recipe makes 3–4 medium pancakes (serves 3–4).
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Variations

• Add mushrooms, spinach, or finely chopped kimchi for different flavors.
• Use rice flour or gluten-free flour blends for a gluten-free version.
• Include tofu strips for added protein.
• Make mini pancakes for party snacks or bento lunches.
• Add an egg to the batter for richer texture.

Storage/Reheating

Store leftover pancakes in the refrigerator in an airtight container for up to 2 days.
To reheat, place them on a skillet or in an oven at 350°F (175°C) for 5–8 minutes until crisp again. Avoid microwaving, as it softens the texture.

FAQs

What vegetables work best for Korean pancakes?

Carrots, zucchini, cabbage, bell peppers, and green onions are commonly used, but you can customize with your favorites.

Can I make the batter in advance?

Yes, the batter can be made a few hours ahead and kept in the refrigerator. Stir well before using.

Why are my pancakes not crispy?

Make sure the pan is hot and don’t overcrowd the pan. Using cornstarch in the batter also helps crisp them up.

Can I bake Korean vegetable pancakes?

These pancakes are best pan-fried for crispiness. Baking won’t give the same texture.

Is dipping sauce necessary?

No, but it enhances the flavor. A simple mix of soy sauce and vinegar works great.

Can I freeze the pancakes?

Yes, freeze cooked pancakes with parchment between layers. Reheat in the oven or skillet until crisp.

Are these pancakes vegan?

Yes, the basic recipe is vegan. Just ensure all sauces used are plant-based.

Can I use pre-cut stir fry veggies?

Yes, as long as they are chopped finely and evenly for even cooking.

Can I make them spicier?

Add chopped green chili, gochujang, or red pepper flakes to the batter or dipping sauce.

What do I serve with Korean pancakes?

They pair well with dipping sauce, rice, kimchi, or as part of a Korean-style meal spread.

Conclusion

Korean Vegetable Pancakes are a crispy, colorful, and flavorful dish that comes together in minutes. Whether served as a snack, side, or light meal, they’re a versatile and delicious way to enjoy your vegetables. Once you try them, they’re sure to become a go-to favorite in your kitchen.

Korean Vegetable Pancakes

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Korean Vegetable Pancakes (Yachaejeon) are crispy, savory pancakes made with assorted vegetables in a light batter. These pan-fried delights are quick to prepare, customizable, and perfect with a soy-based dipping sauce.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 3–4 medium pancakes
• Category: Appetizer
• Method: Pan Cooking
• Cuisine: Korean
• Diet: Vegan

Ingredients

• 1 cup all-purpose flour
• 2 tbsp cornstarch (optional, for extra crispiness)
• 3/4 cup cold water
• 1/2 tsp salt
• 1/2 cup carrot, julienned
• 1/2 cup zucchini, julienned
• 1/2 cup cabbage, thinly sliced
• 1/4 cup bell pepper, thinly sliced
• 2 green onions or 1/4 cup leeks, chopped
• Oil for pan frying
• For the dipping sauce (optional):
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 clove garlic, minced
• 1/2 tsp red pepper flakes or chopped green chili
• 1/2 tsp sesame seeds

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Instructions

1. In a bowl, whisk together flour, cornstarch, salt, and cold water until smooth.
2. Add chopped vegetables to the batter and mix until well combined.
3. Heat a non-stick skillet over medium heat and add a thin layer of oil.
4. Pour a ladleful of batter into the pan and spread into a thin circle.
5. Cook for 3–4 minutes on each side, pressing lightly with a spatula, until golden and crisp.
6. Remove from pan and repeat with remaining batter.
7. To make dipping sauce, mix soy sauce, vinegar, garlic, chili, and sesame seeds in a small bowl.
8. Cut pancakes into wedges and serve with dipping sauce.

Notes

• Use cornstarch for a crispier texture.
• Keep the batter cold for better frying results.
• Do not overcrowd the pan; cook in batches if needed.
• Customize with mushrooms, spinach, or tofu.
• Pancakes taste best fresh but can be reheated in a skillet or oven.

Nutrition

• Serving Size: 1 pancake
• Calories: 130
• Sugar: 2g
• Sodium: 290mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg