Yachaejeon (Korean Vegetable Pancake)

Yachaejeon is a Korean Vegetable pancake that’s savoury and filled with zucchini, scallions, sweet potato, mushroom and onion. That’s right, Yachaejeon literally means vegetables fried pancake. This pancake is so easy to make and is nice as a side dish served with diner or as breakfast or lunch. When I first discovered this dish, I had to make it once a week as it is so damn delicious!! This recipe is based on Maagchi’s Yachaejeon recipe!

Print Recipe

Korean Vegetable Pancake (Yachaejeon)

Prep Time

15 minutes

Cook Time

20 minutes

Servings

pancakes

Ingredients

Sliced vegetables (in the end, you need 2.5 cups of vegetables)

• 4 green onions sliced thinly
• 1/2 cup zucchini sliced as matchsticks
• Half an onion
• 1/3 cup Sweet potato or carrot I used carrot in this picture.
• 2 mushrooms/shiitake

After preparing the sliced vegetables

• 3/4 cup all purpose flour
• 1/2 tsp salt
• 3/4 cup cold water

Other:

• vegetable oil

Dipping sauce

• 1 tbsp light soy sauce
• 1 tsp hot pepper flakes Optional
• 1 tsp Toasted sesame seeds

Prep Time 15 minutes Cook Time 20 minutes Servings pancakes Ingredients Sliced vegetables (in the end, you need 2.5 cups of vegetables) 4 green onions sliced thinly 1/2 cup zucchini sliced as matchsticks Half an onion 1/3 cup Sweet potato or carrot I used carrot in this picture. 2 mushrooms/shiitake After preparing the sliced vegetables 3/4 cup all purpose flour 1/2 tsp salt 3/4 cup cold water Other: vegetable oil Dipping sauce 1 tbsp light soy sauce 1 tsp hot pepper flakes Optional 1 tsp Toasted sesame seeds

Instructions

Make Batter:

1. Collect and cut all vegetables like in this picture.

   
2. Add flour, salt and water and mix it well with either a wooden spoon or dough spatula.

Pancake:

1. You can either use a large non-stick pan or a small non-stick pan. When using a small non-stick pan like me, then you make 2 pancakes and it's also much easier to flip. So if you are a beginner, I recommend you to use a small non-stick pan. The directions below are for a small pan, if you use a large pan multiply the vegetable oil by 2.
2. Heat up a pan over medium high heat and add about 1 tbsp vegetable oil and swirl it around to coat the pan evenly. Add half of the batter to the pan spread it out evenly.
3. Turn down the heat to medium and pan fry for 4 - 5 minutes until the bottom becomes crunchy and light brown. Grab the handle of the pan and twirl it around so the pancake moves and is cooked evenly underneath (it also lets the oil spread evenly).
4. Turn the pancake and increase the heat to medium high and add 1 tbsp of vegetable oil along the edges of the pancake. Cook for 3-4 minutes until this side turns crunchy as well over medium heat. Don't forget to twirl the pan after 1-2 minutes to spread to oil evenly.
5. Flip it over and cook for another 1-2 minutes & enjoy you Korean pancake!! (Of course when using a small pan like me, repeat the cooking process).

Sauce

1. Mix all ingredients together in a small bowl.

As mentioned above, you may serve this as a side dish, I personally love to eat this along with some Japchae! For my other Korean recipes, click here!

I hope that you will give this Yachaejeon recipe a try! If you do, take a picture and tag me on @angiesrecipereview in your feed or stories and I will share your creations on my story.

Thank you for visiting my blog! If you want to stay connected, follow @angiesrecipereview on Instagram or my Pinterest account.

Cheers,

Angie