Korean Veg Pancakes Recipe (Yachaejeon Recipe)
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.
Equipment
Nonstick skillet
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
Nutrition Facts
Korean Veg Pancakes Recipe (Yachaejeon Recipe)
Serving Size
1 servings
Amount per Serving
Calories
1055
% Daily Value*
Fat
58
g
89
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
19
g
Monounsaturated Fat
26
g
Sodium
4470
mg
194
%
Potassium
742
mg
21
%
Carbohydrates
119
g
40
%
Fiber
8
g
33
%
Sugar
12
g
13
%
Protein
16
g
32
%
Vitamin A
7224
IU
144
%
Vitamin C
110
mg
133
%
Calcium
118
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.