Vegan Yachaejeon (Korean Vegetable Pancakes): A Crispy and Flavorful Delight

 

Ingredients:

Dry Ingredients:

1. 1 ½ cups all-purpose flour (can substitute with gluten-free flour if needed)
2. ½ teaspoon of turmeric (optional, for added color)
3. 2 teaspoons baking powder
4. 4 tablespoons corn starch or potato starch
5. 1 ½ teaspoons salt (use black salt for an “eggy” flavor)

Wet Ingredients:

• 1 ½ cups room temperature water, plus additional 2-4 tablespoons to adjust consistency

Vegetables of Choice:

 

1. 1 medium zucchini, sliced into matchsticks
2. 1 small sweet potato, sliced into matchsticks or shredded (orange sweet potato used raw)
3. 1 medium carrot, sliced into matchsticks or shredded
4. ½ medium onion, thinly sliced
5. 1 whole green chili or jalapeño (optional, for a spicy kick)
6. 1 bunch scallions or green onions (about 2 cups), chopped or thinly sliced
7. Other vegetables of choice, sliced (e.g., bell peppers, mushrooms, etc.)

For Cooking:

• Mild oil (such as canola or sunflower oil) for frying

Dipping Sauce:

1. 1 tablespoon soy sauce
2. 1 tablespoon water
3. 1 tablespoon vinegar (rice vinegar or apple cider vinegar work well)
4. 1 teaspoon sugar (adjust to taste)
5. 1 teaspoon sesame oil
6. ½ teaspoon sesame seeds
7. Gochugaru or chili flakes/powder (optional, for added heat)

Guidelines:
Get the batter ready:

1. Mix the all-purpose flour, baking powder, potato or corn starch, salt (or black salt), and turmeric powder (if using) in a large mixing basin.
2. Stirring continuously, gradually incorporate the room temperature water into the dry ingredients until a homogeneous batter develops. Not too thick, but thick enough to coat the veggies with batter. If extra water is required to get the desired consistency, add another 2-4 tablespoons.

Add the veggies:

1. Cut the veggies into thin slices or matchsticks per the recipe. To the batter, add the zucchini, sweet potato, carrot, onion, scallions, and green chilli or jalapeño (if using). Stir until the batter coats the veggies evenly.
2. Cook the Pancakes: Place a large quantity of neutral oil in the bottom of a nonstick skillet or frying pan and heat it over medium heat.
3. To make a pancake, spoon some of the veggie batter mixture onto the heated skillet and spread it out evenly. You have complete control over the size of the pancakes.
4. Cook the pancake for 3–4 minutes on each side, or until it’s crispy and golden brown. Carefully flip with a spatula. If necessary, add more oil to maintain crispiness and uniform frying.

Prepare the Dipping Sauce:

1. Make the dipping sauce in a small dish with the soy sauce, water, vinegar, sugar, sesame oil, sesame seeds, and gochugaru or chilli flakes (if using) while the pancakes are frying. Taste and adjust the seasoning.

To serve:

take the cooked pancakes and place them on a dish covered with paper towels so that any extra oil may be drained off. Serve the dipping sauce on the side with the spicy yachaejeon. If preferred, garnish with more sesame seeds or scallions.
In summary:

Enjoy a variety of veggies in a crispy, savoury packaging with these vegan yachaejeon, or Korean vegetable pancakes. It’s difficult to resist the delicious texture and flavour created by the marriage of freshly chopped vegetables with a well-seasoned batter. These pancakes will fill you up whether you eat them as a main course, appetiser, or snack. Every mouthful is enhanced by the zesty dipping sauce, which provides the ideal finishing touch. Bring a little flavour of Korea into your kitchen by making this dish today!