Korean Vegetable Pancakes (Yachaejeon)
Korean vegetable pancakes (yachaejeon) are crispy, savory, and packed with fresh veggies. Made with a light batter—no pancake mix needed, just pantry staples.
Ingredients
- 1 zucchini
- 1 carrot
- 2 fresh chilies (fingerlong chilies) optional
- 1/2 onion thinly sliced
- 1 small bunch green onion sliced
- 2 tbsp dried shrimp optional
- 4 tbsp Panko breadcrumbs
- 8 tbsp oil for frying
Pancake batter mix
- 1 cup all-purpose flour
- 1/4 cup potato starch or cornstarch
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1-1/4 cup ice water
Dipping sauce
- 2 tbsp soy sauce
- 1 tbsp vinegar either rice wine or white vinegar
- 2 tsp water
- 2 tsp toasted sesame seeds
Instructions
- Thinly shred zucchini, carrots, and chilies with a mandoline or knife. Cut onions and green onions into thin slices. Thinner cuts cook more evenly in the batter.
- Place sliced vegetables in a large bowl. If using dried shrimp, finely chop or blend it in a mini food processor, then add to the vegetable mixture in a bowl.
- Sprinkle in flour, potato starch (or cornstarch), baking powder, and salt. Pour in ice-cold water and mix until the vegetables are evenly coated. The batter should be light but hold together. Sprinkle Panko breadcrumbs over the mixture and toss briefly. This helps absorb moisture and enhances crispiness.
- Heat 2 tablespoons of oil in a non-stick or well-seasoned skillet over medium heat. Pour a ladleful of batter (about 1/4 of batter amount) into the pan, spreading it thinly and evenly. A thickness of about ⅜ inch ensures crispiness—too thin may tear, too thick won’t crisp properly.
- Cook undisturbed for 2-3 minutes until the edges set and the surface looks dry. Add more oil as needed. Gently rotate with a spatula for even browning and to prevent sticking. Flip when golden brown. If edges seem dry, add a little oil. Cook another 2-3 minutes until both sides are crispy and golden brown. Adjust heat as needed to avoid burning.
Video
Notes
- Don’t skip the onions and green onions! They add savory depth and natural sweetness, balancing the flavors.
- Use ice-cold water: Slows gluten development for a lighter, crispier texture when fried.
- How to Flip Korean Pancakes Without Breaking: Let the pancake cook undisturbed until the bottom is crispy before flipping. Rotate it slightly with a spatula to loosen it from the pan and let all the surface brown evenly. Or move the pan in a swirling motion to rotate the pancake. Flip the pancake carefully to keep it intact
Nutrition
Calories: 491kcal | Carbohydrates: 46g | Protein: 12g | Fat: 29g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 84mg | Sodium: 702mg | Potassium: 439mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2920IU | Vitamin C: 45mg | Calcium: 113mg | Iron: 3mg