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Yachaejeon - Korean Vegetable Pancakes
App exclusive
50 min
Snack
Appetizer
Side
pancakes
(with a diameter of 23 cm)
Total
50 minPrep
25 minCook
25 minContains
soy
sesame
gluten
Free from
peanut
tree nut
Ingredients
Vegetable pancake
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4stalks green onion, sliced
-
1zucchini, cut into matchsticks†
-
1carrot, cut into matchsticks†
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1small sweet potato, cut into matchsticks†
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1small onion, thinly sliced†
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1jalapeño, thinly sliced (optional)
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1½ cups (195 g)all-purpose flour
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1½ cups (360 mL)water
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½ tspsalt
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3 Tbsp (45 mL)vegetable oil, for frying
Dipping sauce
-
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1 Tbsp (15 mL)rice vinegar
-
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1½ tsp (4 g)toasted sesame seeds
Optional garnish
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toasted sesame seeds
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sliced green onion
Directions
- Prep the veggies and add them to a large bowl*.
- Then add the flour, water, and salt. Stir to combine.
- Add a splash of oil to a large pan over medium-high heat. Add a third of the batter to the pan and spread it out into a thin layer**. Cook for 3 - 4 minutes, or until the bottom is golden.
- Meanwhile, make the dipping sauce by combining the ingredients in a small bowl. Set it aside.
- Returning to the pancake, give it a flip. If desired, add more oil to the side of the pan and give the pan a swirl so it reaches the bottom again. Cook for an additional 3 - 4 minutes. Then repeat with the remaining batter.
- Slice up the pancake, garnish, and serve with the dipping sauce. Enjoy!
Notes
- †Our zucchini weighed 235 g.
- †Our carrot weighed 139 g.
- †Our sweet potato weighed 117 g.
- †Our onion weighed 63 g.
- †Gochugaru is made from Korean dried red chili peppers. Red chili flakes can be used, but are spicier than gochugaru.
- * Ensure veggies are sliced into matchstick-thin pieces or thinner for proper cooking. For the original recipe, which yields 3 pancakes, the total volume of the prepped veggies should not exceed more than 6 cups.
- ** The original recipe makes 3 pancakes. Adjust the amount of batter added if you've scaled the recipe.
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days.
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Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Super easy to make and very versatile. I just used the veggies, that were in my fridge (swapped the sweet potatoe for some savoy). It was a delicious meal and I think it’s great for meal prep too.
Nice snack, and the dipping sauce is a must. I'd double or triple the suggested quantity of sauce.
Naudojau puse puodelio garam masala, nes tai buvo mano pusruciai. Puodeli miltu. Papildomai tarkavau ketvirti kopisto. Piltu ir vandens santikis palikau koks buvo isejo viskas gerai.
This easy dish tastes so good with the soy sauce dip and extra jalapenos. Love making this for friday evenings.
The ease of making to delicious ratio is maximum! I used a mandolin and the whole thing took no time. Even my fussy children devoured them. I omitted the chilis and chili powder for the sake of the kids then served with sambal olek on the side to stir into the dipping sauce. I gave my husband a sample and he said “Oh my god!”
Can we substitute all purpose flour with whole wheat flour or gramflour instead?
Une réussite j'adore !😍
What a tasty way to use a variety of vegetables!
Simple, cheap and delicious…amazing
Absolute banger of a recipe! 😍🤩
Getting these crispy has been a challenge for us, however, they are tasty regardless. Easy way to get in a lot of veggies!
Haven’t quite hacked how to make the pancakes crispy. Mr google suggests I use cold water (or even cold soda water) and potentially replace some of the flour with cornflour. Worth experimenting with next time!
So I made a variation of this by grating my veggies and it turned out great. More like a potato pancake but I loved the crunch.
The flavours of this pancake were truly delightful. While I didn't have the exact mix of vegetables the recipe called for, I substituted with what I had in similar amounts, and it turned out wonderfully. I'm sure you could use almost any combination of vegetables, and it would still be delicious. My pancake held together nicely, as I cooked it in a non-stick pan with a thin layer of cooking spray.
Lots of slicing! So a good knife and good grip on the knife is essential. I love this stuff. Did need to fry for longer than receipe specs. 🥢
How delicious and so easy to make!!! And I didn’t even have all the ingredients 😄😄 Highly recommended 👌🏼
This was perfect for a hot summer evening dinner side. Love your platform and creativity. Keep sharing <3
Very delicious and the sauce is fantastic! I did it without the jalapeño and with the sauce it was the perfect amount of heat for me.
So I am not sure what I’m doing wrong. The flavor is great but for the life of me I cannot get these to turn out as anything other than a total mess. I’ve tried small pans, large pans as suggested, cast iron, hexclad, these will not stop sticking for me, I’ve cooked them at the suggested temp for the suggested time, let them go longer, made sure everything was in matchsticks, used a fair amount of avocado oil to coat the pan. This is super yummy, but we’re eating it like a soggy hash and I’m not sure what’s up. Any suggestions? The flavors are so good I want to enjoy it at its full potential.
Chopping the veggies is an absolute chore, but the result is worth it! Thank you for putting down the exact weight of all the veggies, which was very helpful for achieving the best tasting pancake and avoiding sogginess.
Super tasty!! Takes some time to prepare the veggies, but other than that its really simple! Will definitely make it again :)
Absolutely love this
We loved it!!
Loved it ❤ huge hit in our house and for our guests. Definitely gonna make it again.
Very tasty, but mine turned out quite soggy. Not sure what I did wrong. I used a well-heated cast iron pan with rapeseed oil and used the timer, 3 min or more on each side.
Wow, we loved those! Had them with vegan mayo :)
So tasty and surprisingly crunchy! 😍
Delicious, simple ingredients, loved it!
Wooow loved it!
Huge hit in our house. I think next time I will put the first ones in an oven to keep warm while I cook the others. The first was fab but the texture got softer by the last one (still tasted great) - I think it had more liquid than the first.
The sauce will be something I make separately for other dishes. It was so good!
We served them with baked edamame beans and nori fries. It felt a bit like tapas. ☺️
these are really crispy and delicious, great to use up any random veggies!! will definitely be making again :)
my sticks were thick so it didn’t cook as well. i wonder if i can grate veggies instead of cutting them? is that allowed?
tastes amazing, cooked it for a movie snack haha
SOOOO good! What a brilliant way to use up veggies!
So it stuck badly to the pan, even though I used the oil, and turned out in blobs instead of a nice flat pancake. Next time I will try small latke shapes for easier flipping. But the flavours were amazing, especially with the sauce, ensuring there will definitely be a next time!
Good but make sure to cut the vegetables very thin too ensure even cooking in the pan :)
Had to try it right when in came out. Really nice, crispy on the outside, soft in the inside. I also included some white miso paste in the batter to give it more taste. Just one question: how many tablespoons of oil would you use for one pancake? The recipe says 3 in total, so does that mean, for each pancake 0.5 tablespoons per side?
😇😇😇😇😇Wowsers😘 sadiya🐆 Robin and team🌈 just keep getting better and better stron🌹ger thank you for all the many many recipes and shared lifestyle tip🌻s over many years no😊w much much love from Ireland love from Lily white you are all always in my prayers 🌻🌻🌻
Fantastic recipe, my family really enjoyed this. I snuck in any extra veggies I needed to use up as well. This will definitely become a regular in our house
I don’t like green onions, so can I replace with another vegetable 🥕