These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.
How to make Korean Vegetable Pancakes?
The recipe for these vegetable pancakes is really easy and quite quick to prepare. First, you need to cut the vegetables into thin strips and mix them with a mixture of flour, water and cornstarch. You can consider cutting your vegetables in advance and have them ready for later.
I have used carrots, sweet potato, cabbage, red pepper, onion and green chili. It is a winning combination as the pancakes turned really crisp and full of flavor. The beauty of these pancakes is that you can use whatever vegetables you have around. You can also consider adding zucchinis or mushrooms if you prefer them better and leave out some of the other vegetables.
To make crispy pancakes you need to heat a non-stick pan over medium-high heat. Add a bit of oil and cook the batter in batches. Cook over medium heat for several minutes on each side until golden brown. Reduce heat to low and continue cooking on both sides until it reaches the desired crispness.
Enjoy the pancakes while still warm and crispy with the soy dipping sauce. You can prepare the dipping sauce in advance. Simply mix soy sauce with some vinegar, chili pepper and some toasted sesame seeds.
If you like vegetable pancakes you may also like these Korean Zucchini Pancakes called Hobakjeon. These Zucchini Fritters are also a delightful treat and perfect for the zucchini season. These Vegetable Egg Rolls are also a delightful vegetable treat that you can either bake or fry.
Hope you will try these delicious savory Korean Vegetable Pancakes and let me know if you try them out. Enjoy!
Korean Vegetable Pancakes (Yachaejeon)
- 3 oz (90g) about 1 medium carrot , cut into thin strips
- 5 oz (150g) cabbage , cut into thin strips
- 7 oz (200g) about 1 medium sweet potato , cut into thin strips
- 2.5 oz (70g) about 1/2 red pepper , cut into thin strips
- 3 spring onions (about 1 oz – 30g) , cut into strips
- 1.5 oz (40g) about 1 small red onion , cut into slices
- 1 green chili pepper , cut into slices
- 1 cup (125g) all-purpose flour
- 1 cup (240ml) water
- 3 tbsp (24g) cornstarch
- 1 tsp (5g) salt
Soy Dipping Sauce
- 2 tbsp (30ml) soy sauce
- 1 tbsp (15ml) rice vinegar
- 1 tsp (3g) toasted sesame seeds
- 1 tsp green chili pepper , chopped
- 2-3 tbsp vegetable or olive oil
- Slice the carrot, sweet potato, red pepper, green onion and cabbage into thin strips.
- Cut the red onion and green chili into thin slices.
- In a large bowl mix flour, cornstarch, salt and water using a whisk. Stir in the vegetables.
- Prepare the dipping sauce by mixing the soy sauce with rice vinegar, chili pepper and toasted sesame seeds.
- Heat a 8 or 9 inch (20-22cm) non-stick pan over medium-high heat. Heat about 1 tbsp of vegetable or olive oil. Add about ¼ of the batter, and spread evenly.
- Cook over medium heat for about 4-5 minutes on each side until golden brown and crisp.
- For a crispier texture, reduce heat to low and cook on each side for 2-3 minutes more.
- Slice and serve while still crispy, with the spicy soy dipping sauce.