Korean Vegetable Pancake

This Korean Vegetable Pancake, also known as Yachaejeon, are crispy, savory pancakes prepared using crunchy fresh vegetables and a simple all-purpose flour batter. They are perfect for a quick snack or side dish, packed with fiber and flavor, and a great way to use up any extra veggies in your fridge.

Each bite of these pancakes has so many textures, flavors, and tastes. I fell in love with them the first time I made them, and ever since then, whenever I want a pick-me-up dinner and have leftover veggies in my fridge, I make them.

The thing I love most about these savory pancakes is that they are crispy on the outside and soft on the inside. Plus, they are super easy to whip up!

About the Korean Vegetable Pancake

This Savory Korean Pancake recipe is a colorful, flavorful, and delicious snack, appetizer, or perfect side dish that comes together in no time. These pancakes are crunchy, crispy, light, and full of flavor.

These pancakes are served with a spicy, tangy, and mildly sweet dipping sauce to enjoy to the fullest.

They are made with vegetables and a simple batter of all-purpose flour, cornstarch, salt, and water. In Korea, this recipe is known as Yachaejeon, where Yachae means vegetables and Jeon means pancakes in Korean.

In Korea, people love making these as warming and comforting food. Once you try these savory, crunchy pancakes, you’ll understand why they are a staple in many Korean homes.

The wonderful thing about this easy pancake recipe is that it’s fully customizable, so you can use any combination of vegetables you want, making it a lovely recipe to use up leftover veggies.

Making this recipe is very simple: first, slice the veggies of your choice and make the pancake batter by mixing all-purpose flour, cornstarch, salt, and water. This batter coats the veggies and gives the pancakes their signature crispy texture.

Let’s make them!

Why You Will Love This Recipe

This Korean vegetable pancake

✔︎ Is crispy and crunchy

✔︎ Is simple & easy to make

✔︎ Comes together in less than 30 minutes

✔︎ Is loaded with fresh veggies

✔︎ Can easily be customized

✔︎ Can be served as a quick snack & side dish

✔︎ Is healthy and nutritious

Ingredients

• All-purpose flour: It is the star ingredient of this recipe and gives it the base. The traditional recipe uses all-purpose flour, so I used that. For a healthier version, you can swap all-purpose flour with whole wheat flour for more fiber. Keep in mind that it will change the texture and taste of these pancakes.

• Cornstarch: A bit of cornstarch is added to give these pancakes a crispy exterior. You can also swap cornstarch with potato starch or tapioca starch.

• Vegetables: I used carrots, onion, purple cabbage, cabbage, mushrooms, spring onion, potatoes, and green chili for heat (optional). You can use any vegetables you like or have on hand.

• Oil: Used for cooking the pancakes. You can use any neutral oil for cooking these pancakes.

How to Cut Vegetables

For this Korean Vegetable Pancake recipe, I have thinly sliced the vegetables because that way, you get big chunks and a lot of crunch in each bite. You can also finely chop the vegetables.

Grating: If you are serving these to toddlers or kids who are not fond of veggies, use a grater or food processor to grate the vegetables. Just squeeze out all the liquid before adding them to the batter.

Variations

Added Protein

You can add protein by adding sliced tofu, shredded chicken, or shrimp to the batter.

Gluten-Free Pancakes

To make a gluten-free version of this recipe, swap all-purpose flour for any gluten-free flour blend for these pancakes.

Other Veggies

You can use other vegetables like cauliflower, broccoli, sweet potatoes, bell pepper, spinach, or zucchini.

Serving Suggestions

These pancakes taste best when served hot with a tangy and spicy soy dipping sauce. When serving as a side, you can also pair them with steamed rice or kimchi.

For an elaborate meal, you can pair them with hot Asian noodle soup, Red Cabbage Coleslaw, and Pasta Salad.

Storage Suggestions

Refrigerate: Store any leftover pancakes in an airtight container in the refrigerator for up to 2-3 days. To reheat, simply pan-fry them again to bring back the crispiness.

Freeze: You can freeze these pancakes in a single layer and transfer them to a freezer-safe bag once frozen. To reheat, thaw them first, then pan-fry or bake in the oven until crispy.

Important Tips & Tricks to make the best Korean Vegetable Pancake

1. Slicing: For even texture, make sure to slice all your veggies thinly and evenly to get even pancakes.

2. Water: Use cold water for making the batter to achieve a crispy texture. Also, add the water gradually to avoid a runny batter.

3. Mixing: After adding the veggies, stir until just combined. Make sure not to overmix to avoid super soft and dense pancakes.

4. Batter: The batter should be semi-thick for the best texture.

5. Oil: Use a generous amount of oil to get the crispy exterior. The oil helps in creating the golden crust and crispy texture.

6. Flipping: Let the pancakes cook properly before flipping to get evenly cooked pancakes.

7. Pre-cut veggies: If you’re short on time, feel free to use pre-shredded or pre-cut veggies for making this Korean veggie pancake recipe.

Korean Vegetable Pancake [Recipe]

Crispy on the outside, soft inside, these Korean Vegetable Pancakes are a quick, tasty snack packed with fresh veggies.

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★★★★★
(Rating: 5 from 7 reviews)

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Prep time 🕐	Cook time 🕐	Total time 🕐
10 mins	20 mins	30 mins
Category ☶	Cuisine ♨	Serves ☺
Snacks	Asian	6
Nutrition Info ⊛		Serving size ⊚
225 calories		1

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INGREDIENTS

For the Vegetables

• 1 medium carrot, thinly sliced
• 1 onion, sliced
• 1/8 purple cabbage, sliced
• 1/8 cabbage, sliced
• 3 tablespoons mushrooms, sliced
• 1 green chili, sliced (optional)
• 3 spring onions
• 1 potato, thinly sliced

Batter

• 1 cup all-purpose flour
• 3 tablespoons cornstarch
• 1 teaspoon salt
• 1 cup water, or as needed

For Frying

• 5-6 tablespoons vegetable oil

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INSTRUCTIONS:

Prepare the Vegetables

1. Thinly slice the carrots, onions, and green onions (into 1-inch pieces), chop green chili, and slice the cabbages and mushrooms. (TIP: You can use any vegetables of your choice.) Set them aside.

Make the Batter:

1. In a large mixing bowl, whisk together the all-purpose flour, cornstarch, and salt. Slowly add water to make a smooth, semi-thick batter.
2. Add all the sliced vegetables and mix well until they are fully coated in the batter.

Cook the Korean Vegetable Pancake

1. Heat 1 tablespoon of oil in a non-stick pan or a cast iron pan over medium heat. Pour a generous amount of the batter into the pan and spread it out as thin as possible to create an even layer. Cook for 4-5 minutes until golden and crispy. Carefully flip the pancake with a spatula and cook the other side until golden brown and crisp. Repeat with the remaining batter.

Serve Korean Vegetable Pancake

1. Slice these vegetable pancakes into small squares or bite-sized pieces. Enjoy them hot and fresh with the dipping sauce.

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NOTES:

1. Dipping Sauce: In a small bowl, mix 2 tablespoons soy sauce, 2 tablespoons rice vinegar, 2 teaspoons toasted sesame seeds, 1 teaspoon chili powder, 1 teaspoon sugar, 1 tablespoon green onions, and 1 teaspoon sesame oil.
2. Slicing: For even texture, make sure to slice all your veggies thinly and evenly to get even pancakes.
3. Flour: You cana also use whole wheat flour instead of all purpose flour.

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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/korean-vegetable-pancake/

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