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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.

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

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

Find it online: https://thefamilycooking.com/korean-vegetable-pancakes/