Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Crispy Korean Vegetable Pancake (Yachaejeon) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

This Crispy Korean Vegetable Pancake Recipe, also known as Yachaejeon, features a savory batter filled with fresh julienned vegetables, pan-fried to perfection for a golden, crispy exterior and tender interior. Paired with a tangy and slightly spicy dipping sauce, this easy-to-make dish is perfect as a light meal or appetizer, highlighting authentic Korean flavors in every bite.

  • Total Time: 30 minutes
  • Yield: 2 servings

Ingredients

Vegetable Pancake

  • 1 egg
  • 1 cup rice flour
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 cup cold water (plus more if needed)
  • 4 green onions (cut into 2 inch pieces and white parts sliced in half)
  • 1 carrot (julienned)
  • 1/2 zucchini (julienned)
  • 1/2 onion (thinly sliced)
  • 4 tbsp avocado oil (or your favorite cooking oil)

Dipping Sauce

  • 2 tbsp coconut aminos (or tamari sauce)
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tbsp water
  • 1 green onion (chopped)
  • 1/2 tsp sesame oil
  • 1/2 tsp gochugaru (Korean chili flakes, optional)

Instructions

  1. Prepare Vegetables and Sauce: Slice all the vegetables as described. Combine all the dipping sauce ingredients in a small bowl and set aside for flavors to meld.
  2. Make the Batter: Crack the egg into a large mixing bowl and whisk. Add rice flour, baking powder, and sea salt, stirring to combine.
  3. Add Water to Batter: Gradually stir in cold water until the batter reaches a thin, crepe-like consistency. Use additional water if batter becomes too thick.
  4. Incorporate Vegetables: Fold the sliced vegetables fully into the batter until evenly coated.
  5. Heat the Pan and Oil: Warm 1 tablespoon of avocado oil in a large skillet over medium-high heat until shimmering.
  6. Cook First Pancake: Pour half the batter into the skillet, spreading evenly. Cook for 3-4 minutes until the bottom is crispy and golden brown.
  7. Flip and Cook Other Side: Carefully flip the pancake. Add another tablespoon of oil along the pan’s edge to lubricate the underside, then cook another 3-4 minutes until crispy.
  8. Repeat: Remove the pancake from the skillet. Repeat steps 6 and 7 with the remaining batter and oil.
  9. Serve: Serve the Korean vegetable pancakes immediately with the prepared dipping sauce for dipping.

Notes

  • Adjust water quantity to achieve a thin but not watery batter, similar to crepe batter consistency.
  • Use avocado oil for a healthy frying option, or substitute with any neutral cooking oil.
  • Gochugaru is optional but adds authentic Korean spice and flavor.
  • Vegetables can be varied based on preference; other root vegetables or leafy greens can be added.
  • The pancakes are best enjoyed hot and crispy right after cooking.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Korean
  • Diet: Vegetarian

Find it online: https://iamstarved.com/crispy-korean-vegetable-pancake-yachaejeon-recipe/