Korean vegetable pancake also known as Yachaejeon is a classic Korean recipe that is made with flour, rice flour and a mix of vegetables like carrot, bell peppers, zucchini and spring onion. It cooks on a hot pan and results in a golden, crispy outer with a soft, flavourful filling inside.
Korean Vegetable Pancakes
Lately, I've been completely hooked on Korean cooking. Even though many authentic ingredients aren't easily available where I live, I love recreating Korean dishes using what I have at home. This is one of the simplest recipes you can try. It's super easy to make, yet incredibly tasty and healthy.
It's also perfect for kids because it's loaded with vegetables, and the best part? My little one loved it and didn't even realise there were veggies in it.
About Yachaejeon
Yachaejeon literally translates to vegetable pancakes. Yachae means veggies and jeon means pancakes.
Korean vegetable pancakes is a popular Korean snack or starter that is made with a variety of vegetables. The pancake batter is made with basic ingredients like flour, rice flour and a variety of vegetables. Then pan fried till golden crispy on both sides.
The key to getting it right is cooking it on medium-high heat until it crisps up nicely. Don't be afraid to use a little extra oil, that's what helps achieve that perfect golden crust.
Similar Recipes
If you are a fan of Korean drama and got tempted by all the mouth watering food shown in the series but don't have the fancy ingredients like gochujang or rice cakes at home. Then this is the perfect recipe for you .
It is so simple and made with pantry staple items like flour, rice flour and vegetables. These are mixed and pan fried until golden crispy on both sides. It delivers you the same satisfying Korean flavour and texture.
This recipe is also a lifesaver for parents, especially mothers who are struggling with their kids to eat vegetables. By making this recipe, you can sneak in nutritious vegetables into their meal without compromising the taste and flavour.
Overall it is an easy to make and versatile recipe that is perfect to have breakfast, lunch, dinner or as a snack along with the soy vinegar dipping sauce.
This recipe works perfectly for breakfast, lunch, dinner or as a light snack. Serve it hot with soy based dipping sauce, chilli oil or tomato sauce for a delicious and comforting meal.
Ingredients
- All purpose flour : Flour is used to form the base and it helps to hold the vegetables together.
- Rice flour - rice flour makes the pancakes super crispy and also ensure the pancakes stay crispy longer.
- Vegetables : I have added carrot, bell peppers, zucchini, cabbage and spring onion for the filling. It adds a nice crunch, flavour and color to the pancake. You can also customise it with other vegetables like spinach, mushroom, corn of your choice.
- Spices : For the spice, I have used green chilli. It adds a mild heat and enhances the flavour of the vegetables.
- Water : Water is used to make a smooth batter and adjust the quantity according to your desired consistency.
- Salt : Salt is an essential seasoning used to enhance the taste and flavour of the pancake.
- Oil : Oil is used to cook the pancake, use any neutral oils like canola oil, vegetable oil or sunflower oil.
Step by Step Pictures
Dipping Sauce
1)Start by making dipping sauce for the pancakes. I have made a simple dipping sauce using soy sauce, vinegar, garlic, green onions, sesame seeds and sugar.
2)Mix all ingredients in a bowl. Taste it and adjust ingredients to your liking.
Prepare Veggies
3)Take all your vegetables. Cut them into thin julienne. I am using cabbage, zucchini, bell peppers, green chilli pepper, carrots. Slicing the vegetables thin is important. Set this aside in a bowl.
Make Batter
4)Now lets make the batter in a separate bowl. Take plain flour, rice flour, salt in a bowl.
5)Pour water to make it into a smooth batter.
6)The batter shouldn't be too thick. Adjust water accordingly.
Make Pancakes
7)Now for making pancakes. You shouldn't add batter to all vegetables, which will make the vegetables leave out lots of water as it rest. So mix batter into one portion of vegetable to make one pancake at a time.
Take around 2 cups of vegetable mix in a separate bowl.
8)Pour a ladleful of batter into the vegetable mixture.
9)There should be lots of vegetables to batter. Coat the vegetables with the batter.
Cooking Pancakes
10)Heat a nonstick pan. Drizzle oil in the pan and let it get hot. Now pour all the batter coated vegetables in the hot oil.
11)Spread it evenly and let it cook on medium high heat. It will take around 12 to 15 minutes. The pancake will get crispy on the bottom.
12)Once the pancake is super crispy on the bottom, flip over and cook for 12 to 15 minutes more. Drizzle more oil around the sides as needed.
13)Let it get crispy and golden brown.
14)Remove the pancakes to a plate and cut it into small squares.
15)Serve with the soy dipping sauce.
Expert Tips
- Pour the batter in the heated pan with oil. Cook until the edges turn nice and crispy. Then carefully flip and fry the other side till golden brown.
- To make it extra crispy, use little corn starch in the batter.
- If the batter is too thick or doesn't spread evenly, mix little water to get the desired pourable consistency.
- Distribute the vegetable filling evenly on the pan and avoid overcrowding it.
- To have authentic Korean flavour, add a spoon of gochujang paste into the batter. It adds a nice spicy and tangy twist to the pancake.
- If you're serving it to kids, you can make it cheesier by adding grated mozzarella or cheddar in the batter or top it while cooking.
- Cut the crispy vegetable pancake into small pieces and serve with any of your favorite dipping sauce.
Storage & Serving
You can chop and store the vegetable ahead in the refrigerator. It comes in handy during busy days and you can easily prepare the pancake for a last minute healthy and filling meal.
Traditionally the Korean vegetable pancake is served hot with soy based dipping sauce. Or you can pair it with rice or soup for a complete meal.
FAQ
Well, you can add in any vegetables in the kitchen like cabbage, zucchini, mushroom, potato, spinach or even cooked meat, seafood can also be added.
It usually happens when the pan is not heated enough or the batter is too thick. Make sure the pan is preheated well before pouring the batter or use a non-stick tawa. Lightly brush with oil to prevent sticking.
Spread the batter evenly and cook on medium heat with a good amount of oil. Flip the pancake and cook on both sides until it is nice and crispy.
📖 Get Recipe
Korean Veg Pancakes Recipe (Yachaejeon Recipe)
Equipment
Ingredients
Vegetables to Use
- 1 medium Carrot sliced into thin julienne
- 1 medium Bell Pepper sliced into thin julienne
- 6 no Green Onion cut into long
- 1 cup Cabbage
- 1 medium Zucchini
- 2 no Green Chilli Pepper Sliced thinly
For Pancake Batter
- ¾ cup All Purpose Flour
- 1 cup Rice Flour
- 2 teaspoon Salt or to taste
- 2 cups Water or as needed
- ½ cup Groundnut Oil
For Dipping Sauce
- 3 tablespoon Soy Sauce
- 2 tablespoon Vinegar
- 2 teaspoon Sugar
- 1 cloves Garlic peeled & grated
- 1 no Green onion chopped finely
- 1 tablespoon Toasted Sesame Seeds
Instructions
- Dipping sauce - Take all ingredients for dipping sauce in a bowl. Mix well, taste and adjust seasonings. Set aside till ready to serve.
- Prep Veggies - You need to slice all vegetables into thin julienne. I like to slice green chilli peppers into slices. Once all vegetables are prepared, set aside in a bowl.
- Make batter - Take plain flour, rice flour, salt in another bowl. Pour water and make it into a smooth batter. The batter shouldn't be too thick or too thin. Set aside.
- Make pancake mix - you should make one pancake at a time. Never pour all the batter into the vegetables which will make the vegetables leave out lot of water. So take half of the vegetables in a separate bowl. Pour half of the batter into the mixture and toss to combine.
- Cooking pancakes - heat a nonstick pan, add in oil in the bottom. Transfer the veggie mix into the pan. Spread evenly. Let it cook on medium high heat till base get super crispy. It will take around 12 to 15 minutes.
- Now flip over and press firmly with a spatula. Drizzle more oil around the sides. Let it cook. Once the base is crispy, remove to a plate. Cut into squares and serve with dipping sauce.
Nutrition
More Recipes to Try
Scallion pancake : This is a popular Chinese street food recipe made with flour and spring onions.
Sooji potato pancake : This is a savoury pancake made by combining potato, semolina ( sooji ), spring onion, carrot and spices into a batter.
yuva rani
Instead of maida can we use normal dosa batter??
Aarthi
@yuva raniyes u can use. it will taste diff
Anonymous
Eggless version please
Aarthi
@Anonymousyou can skip the egg in this recipe and make it
shruti
can i use rice flour?
Aarthi
@shrutinever tried it..you can use wheat flour
Anonymous
Can i use mix of wheat rice and gram flour instead of all purpose?
Anonymous
Madame Arathi,
1. Can I use millet flours instead of Maida?
2. Is there a way to do this with less amount of oil - 1 tsp/ pancake/
Thank You
Susan
It says to pour half of the egg mixture in. What do you do with the other half?
Aarthi
it is for another pancake.