Easy Korean Vegetable Pancakes (Yachaejeon)
Crispy on the outside, tender in the middle, and packed with vibrant vegetables, these Korean Vegetable Pancakes are a comforting, savory dish that's easy to whip up anytime. Serve them hot or at room temperature with a tangy-sweet dipping sauce on the side.
Servings: 6 servings
Calories: 225kcal
Equipment
Ingredients
For the dipping sauce
- ½ cup soy sauce light soy preferred, or tamari or coconut aminos
- 2 teaspoons rice vinegar
- 1 scallion white part only, finely chopped
- 1 teaspoon sesame oil
- 1 teaspoon honey
- ½ teaspoon toasted sesame seeds
- ½ teaspoon gochugaru Korean red pepper flakes, optional
For the pancake batter
- 1½ cups all-purpose flour
- ½ cup cornstarch or rice flour
- 2 teaspoons kosher salt
- 1 egg
- 1½ cups water
- 1 tablespoon sesame oil
- 3 tablespoons vegetable oil for frying
Vegetables
- 6 green onions cut into 3-inch pieces
- 1 carrot julienned
- ½ zucchini julienned
- 1 bell pepper julienned (or half red, half green)
- A handful of finely shredded cabbage
Instructions
Prepare the batter
- In a large bowl, whisk together the flour, cornstarch (or rice flour), and salt. Add the egg, water, and sesame oil. Whisk until smooth.
- Gently fold in all the prepared vegetables until evenly coated in the batter.
- Allow the batter to sit at room temperature for 15 minutes. This gives the flour time to fully hydrate and improves the texture of the pancakes.
Make the dipping sauce
- In a small bowl, stir together all sauce ingredients. Set aside to let the flavors meld.
Cook the pancakes
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Scoop about ½ to ¾ cup of the batter into the skillet and spread into a thin, even layer.
- Cook for 3–4 minutes per side, until golden brown and crispy. Repeat with remaining batter, adding more oil as needed between batches.
- Keep cooked pancakes warm on a wire rack set into a sheet pan in a 200°F oven.
Serve
- Slice pancakes into wedges and serve warm or at room temperature with the dipping sauce on the side.
Video
Notes
Storage & Reheating
To store: Let pancakes cool completely, then refrigerate in an airtight container for up to 3 days. To reheat: Re-crisp in a nonstick skillet over medium heat with a touch of oil, or bake at 375°F for 8–10 minutes until heated through and crisp.
To store: Let pancakes cool completely, then refrigerate in an airtight container for up to 3 days. To reheat: Re-crisp in a nonstick skillet over medium heat with a touch of oil, or bake at 375°F for 8–10 minutes until heated through and crisp.
Nutrition
Calories: 225kcal | Carbohydrates: 40g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 1884mg | Potassium: 245mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2581IU | Vitamin C: 32mg | Calcium: 35mg | Iron: 3mg
