Vegetable Pancake (Yachaejeon)
Crispy on the outside, tender on the inside, and bursting with vibrant flavors, Korean Vegetable Pancakes (Yachaejeon) bring a taste of Korea to your table. These savory pancakes combine julienned carrots, zucchini, green onions, and bell peppers in a light, crisp batter, pan-fried to golden perfection. Each bite offers a satisfying crunch, with the vegetables retaining their natural sweetness and freshness. Served with a tangy soy dipping sauce with a hint of sesame, Yachaejeon delivers a balanced blend of savory and slightly sweet flavors. Perfect as a side dish, appetizer, or main course, these colorful, versatile pancakes are ideal for any occasion, from casual dinners to festive gatherings. Simple to make yet rich in flavor, Korean Vegetable Pancakes are sure to become a favorite in your recipe collection.
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Servings: 0 Serves: 2
Ingredients
- 4 green onions cut into 1 inch long
- ⅓ cup leek optional, sliced thinly 1 inch long
- 3 ounces zucchini matchsticks about 1/2 cup
- 1 green chili pepper or jalapeño, optional, sliced
- 3 ounces onion sliced
- ⅓ cup sweet potato
- 1 fresh mushroom white, baby portobello, or shiitake
Also, for the pancake:
- ¾ cup all purpose flour
- ½ teaspoon kosher salt
- ¾ cup water
- vegetable oil
For the dipping sauce:
- 1 tablespoon soy sauce
- 2 teaspoons white vinegar
- 1 teaspoon Korean hot pepper flakes gochugaru, optional
- 1 teaspoon toasted sesame seeds
Instructions
Make dipping sauce:
- Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.
Make batter:
- Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.
Make a pancake:
- Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones.
- Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly.
- Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula.
- Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath.
- Turn or flip over the pancake.
- Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.
- Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.
- Flip it over one more time and cook another 2 minutes.
Serve:
- Transfer it to a large plate and serve right away with the dipping sauce.