Korean Vegetable Pancake (Yachaejeon) – A Crispy & Flavorful Delight
Korean Vegetable Pancake, known as Yachaejeon (야채전), is a crispy and savory dish made with a simple batter and fresh vegetables. This delicious pancake is perfect as an appetizer, side dish, or light meal. It’s commonly served with a flavorful soy dipping sauce, enhancing its taste with a balance of umami, tanginess, and a hint of spice. Whether you’re a fan of Korean cuisine or just looking for a quick and easy dish to try, Yachaejeon is a must-make!
Total Time:
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Ingredients:
For the Pancake:
1 cup all-purpose flour (or Korean pancake mix)
1/4 cup cornstarch (for extra crispiness)
1 cup cold water (adjust as needed)
1 egg (optional, for a softer texture)
1/2 teaspoon salt
1/2 teaspoon garlic powder (optional)
1 cup green onions, chopped into 2-inch pieces
1/2 cup carrots, julienned
1/2 cup zucchini, julienned
1/4 cup bell peppers, thinly sliced
1/4 cup onions, thinly sliced
Oil for frying (vegetable or sesame oil)
For the Dipping Sauce:
2 tablespoons soy sauce
1 tablespoon rice vinegar (or regular vinegar)
1 teaspoon sesame oil
1 teaspoon sugar (optional)
1/2 teaspoon red pepper flakes (gochugaru) or chopped chili (optional)
1 teaspoon sesame seeds
1 small clove garlic, minced (optional)
Instructions:
Prepare the batter:
In a bowl, mix the flour, cornstarch, salt, and garlic powder. Slowly add the cold water while stirring until you get a smooth batter. If using an egg, beat it separately and mix it in.
Add vegetables:
Gently fold in the green onions, carrots, zucchini, bell peppers, and onions. Make sure they are evenly coated in the batter.
Heat the pan:
Add a generous amount of oil to a non-stick or cast-iron pan over medium-high heat.
Cook the pancake:
Pour the batter mixture into the pan, spreading it evenly into a thin layer. Press it down slightly with a spatula.
Fry until crispy:
Cook for 3–5 minutes on one side until golden brown and crispy. Flip carefully and cook for another 3–5 minutes.
Cut and serve:
Once cooked, transfer to a cutting board, cut into bite-sized pieces, and serve hot.
Make the dipping sauce:
In a small bowl, mix all sauce ingredients and sprinkle with sesame seeds.
Enjoy! Dip the crispy pancake into the sauce and enjoy.
Q&A Section
Q: Can I make this pancake without eggs?
✅ Yes! You can omit the egg and add an extra tablespoon of water for a vegan version. The batter will still hold together well.
Q: How do I make it extra crispy?
✅ Use ice-cold water in the batter and add a little cornstarch or rice flour. Also, ensure the pan is hot before adding the batter and use enough oil.
Q: Can I use other vegetables?
✅ Absolutely! Feel free to add mushrooms, shredded cabbage, spinach, or even thinly sliced sweet potatoes.
Q: Can I store and reheat leftovers?
✅ Yes, store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a pan or air fryer for crispiness.
Q: What can I serve with Yachaejeon?
✅ It pairs well with kimchi, a bowl of rice, miso soup, or a spicy Korean dipping sauce.
Nutrition Facts (Per Serving – Approximate, based on 4 servings)
Calories: 180 kcal
Carbohydrates: 28g
Protein: 4g
Fat: 6g
Fiber: 3g
Sodium: 350mg
Sugar: 3g