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Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes for a Flavorful Snack

These Korean Vegetable Pancakes (Yachaejeon) are a quick, flavorful snack bursting with vegetables and crispy texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-purpose flour Substitute with gluten-free flour blend for a gluten-free version.
  • 1/4 cup Cornstarch Adds crispiness to the texture.
  • 3/4 cup Water Adjust quantity based on thickness preferences.
  • 1/2 teaspoon Turmeric Provides color and earthy flavor.
  • 1 teaspoon Salt Enhances overall flavor.
  • 1 teaspoon Baking powder Essential for a lighter texture.
For the Vegetables
  • 1/2 cup Green onions Substitute with chives if preferred.
  • 1 medium Red onion Can be replaced with shallots or omitted.
  • 1 medium Carrot Other root vegetables like zucchini work well.
  • 1 medium Red pepper Yellow or orange bell peppers can be used.
  • 1 cup Cabbage Any leafy green like spinach can replace it.
  • 1 small Hot pepper Omit or use milder peppers for less spice.
For Frying
  • 2 tablespoons Oil Use neutral oils like canola or vegetable oil.
For the Soy Dipping Sauce
  • 3 tablespoons Soy sauce Use tamari for a gluten-free option.
  • 1 tablespoon Rice vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Toasted sesame seeds Optional if not available.
  • 1/2 teaspoon Chili flakes Use fresh chili for a different flavor.
  • 1 teaspoon Sesame oil Substitute with any neutral oil if not available.

Equipment

  • large mixing bowl
  • Frying Pan
  • spatula

Method
 

Step‑by‑Step Instructions
  1. Prepare the vegetables by washing and chopping them. Thinly slice green onions and red onions, julienne the carrots and cabbage, and finely chop the hot pepper.
  2. In a large mixing bowl, whisk together the flour, cornstarch, turmeric, baking powder, and salt. Gradually add water while mixing to create a smooth batter.
  3. Gently fold the prepared vegetables into the batter until they are well-coated.
  4. While the batter rests, combine the soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chili flakes in a small bowl.
  5. Place a frying pan over medium heat and add a splash of oil to coat the bottom. Allow the oil to heat up until shimmering.
  6. Spoon a generous amount of the batter into the hot pan, spreading it thinly. Cook for approximately 3–4 minutes until the edges turn golden brown.
  7. Carefully flip the pancake and cook for another 3–4 minutes until it's equally golden and crispy. Repeat this process with remaining batter.
  8. Serve the pancakes warm alongside the tangy dipping sauce.

Nutrition

Serving: 2pancakesCalories: 180kcalCarbohydrates: 25gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 500mgPotassium: 300mgFiber: 3gSugar: 2gVitamin A: 150IUVitamin C: 30mgCalcium: 4mgIron: 6mg

Notes

Chop vegetables ahead of time to save prep time. Keep the pan at medium temperature to avoid burning. Smaller pancakes are easier to flip and manage.

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