Go Back
–+ servings
Korean Vegetable Pancake

Crispy Korean Vegetable Pancake – Your New Favorite Snack

Experience the vibrant flavors of Korean Vegetable Pancakes, or Yachaejeon, a versatile snack that's quick, healthy, and packed with your favorite veggies.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup flour use gluten-free flour for gluten-free option
  • 1/4 cup cornstarch enhances crispiness
  • 1 cup water adjust as necessary for consistency
  • 1/2 teaspoon turmeric adds color and flavor
  • 1 teaspoon salt to enhance flavors
  • 1 teaspoon baking powder helps pancakes rise
For the Vegetables
  • 2 stalks green onions or substitute with chives
  • 1/2 medium red onion or use shallots
  • 1 medium carrot or substitute with zucchini
  • 1 medium red pepper or any bell pepper variety
  • 1 cup cabbage or replace with other leafy greens
  • 1 medium hot pepper optional, for added heat
For Cooking
  • 2 tablespoons oil for frying use neutral oil or sesame oil

Equipment

  • Non-stick frying pan

Method
 

Step-by-Step Instructions for Korean Vegetable Pancake
  1. Prepare the vegetables by washing and slicing them into thin, even pieces.
  2. In a mixing bowl, whisk together flour, cornstarch, turmeric, salt, baking powder, and water until smooth.
  3. Gently fold the prepared vegetables into the batter using a spatula.
  4. Prepare a dipping sauce by mixing soy sauce, rice vinegar, sesame oil, and sesame seeds.
  5. Heat a non-stick frying pan over medium heat and add oil.
  6. Pour spoonfuls of the mixture into the pan and cook for 2-3 minutes on each side.
  7. Continue cooking with remaining batter, adding oil as necessary.
  8. Serve warm with the dipping sauce.

Nutrition

Serving: 1pancakeCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Keep the pancakes thin for maximum crispiness. Use fresh vegetables for the best taste. Avoid overcrowding the pan while cooking.

Tried this recipe?

Let us know how it was!