Crispy Korean Vegetable Pancake Recipe (Yachaejeon)
Crispy edges, chewy middle, and packed with vegetables: these Korean vegetable pancakes (Yachaejeon) come together in minutes and taste just like Korean street food comfort at home.
Servings: 2 large pancakes
Ingredients
- 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 carrots 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
- Slice all the vegetables before you begin. Combine all ingredients for the dipping sauce in a small bowl and set aside.
- Crack and whisk the egg in a large mixing bowl. Add in rice flour, baking powder, and sea salt.
- Slowly stir in cold water until a batter forms - you might not use all of the water. It should be the consistency of a crepe batter. Add more water if the batter seems too thick.
- Stir in the veggies until fully combined.
- Heat 1 tbsp of oil in a large skillet over medium-high heat.
- Add half of the batter to the pan spread evenly. Cook for 3-4 minutes until the bottom turns crispy and golden brown.
- Flip, then add another tablespoon of the oil at the edge of the skillet so it can flow down to the bottom of the pancake. Cook for another 3-4 minutes.
- Remove from the skillet and repeat with the rest of the batter.
- Serve your Korean vegetable pancake immediately with dipping sauce.
Video
Notes
- Make sure the batter is thin enough to spread easily. Thick batter leads to mushy centers.
- Use a hot, well-oiled pan for the best golden crust.
- Don’t flip too early — wait until the edges look firm and the bottom is browned.
- For even more crunch, reheat leftovers in the air fryer.
- Storage: Store leftover pancakes in an airtight container in the refrigerator and follow reheating instructions below.
Nutrition
Serving: 1pancake - makes 2 | Calories: 456kcal | Carbohydrates: 78g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 993mg | Potassium: 657mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5760IU | Vitamin C: 18mg | Calcium: 156mg | Iron: 2mg