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Korean Vegetable Pancakes (Yachaejeon)

Crispy, savory Korean-style vegetable pancakes (yachaejeon) made with a light batter and a colorful mix of veggies, served with a tangy soy dipping sauce.
Amanda
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Serving Size 4 servings

Equipment

  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Nonstick skillet or cast iron pan (10–12 inch)
  • Wide spatula
  • Knife and cutting board
  • Small bowl (for dipping sauce)
  • Paper towels

Ingredients

  • 1 cup all-purpose flour
  • 2 tbsp cornstarch or potato starch
  • 1/2 tsp baking powder
  • 1 cup cold water
  • 1/2 tsp salt
  • 1 egg optional
  • 1 cup zucchini cut into thin strips
  • 1/2 cup carrot cut into thin strips
  • 1/2 cup onion thinly sliced
  • 5 green onions (scallions) cut into 2-inch pieces
  • 1/2 cup mushrooms sliced
  • 1/2 cup bell pepper thinly sliced
  • 3 tbsp soy sauce for dipping sauce
  • 1 tbsp rice vinegar or white vinegar
  • 1 tsp sesame seeds
  • 1/2 tsp sesame oil
  • 1 tsp sugar
  • 1 clove garlic minced
  • 1/4 tsp red pepper flakes optional, to taste
  • 3 tbsp vegetable oil for frying (more as needed)

Instructions

  • In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and cold water until smooth. Whisk in the egg, if using.
  • Add the zucchini, carrot, onion, green onions, mushrooms, and bell pepper. Stir until all vegetables are evenly coated in batter.
  • Heat 1–2 tablespoons of oil in a large nonstick skillet over medium-high heat until shimmering.
  • Scoop half the vegetable mixture into the pan and spread into a thin, even round (about 1/4-inch thick). Cook 3–4 minutes until the bottom is golden and crisp.
  • Flip carefully and cook the second side 3–4 minutes until crisp and cooked through, pressing gently with a spatula for even browning. Transfer to a paper towel–lined plate or cutting board. Repeat with remaining mixture, adding more oil if the pan looks dry.
  • Make the dipping sauce: stir together soy sauce, rice vinegar, sesame seeds, sesame oil, sugar, minced garlic, and red pepper flakes (if using).
  • Slice pancakes into wedges or squares and serve warm with dipping sauce.

Notes

Storage: Cool completely, then stack with parchment between pancakes and refrigerate in an airtight container for up to 4 days.
Reheat: Re-crisp in a skillet over medium heat for 2–3 minutes per side, or bake at 350°F (175°C) for about 10 minutes. Microwaving works in a pinch but softens the crust.
Make-ahead: The batter can thin out if it sits; for best texture, cook soon after mixing (or stir well if resting briefly). The dipping sauce tastes even better after resting and will keep up to 1 week refrigerated.
Variations: Swap in other thin-sliced vegetables (spinach, cabbage, extra mushrooms, etc.). Keep pieces thin so they cook through and the pancakes stay crisp.

Nutrition

Calories: 220kcal | Protein: 7g | Saturated Fat: 1g | Cholesterol: 45mg | Sodium: 620mg