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Delicious Korean vegetable pancakes (Yachaejeon) with colorful veggies.

Korean Vegetable Pancakes (Yachaejeon)

Delightful crispy pancakes made with a variety of fresh vegetables, perfect for any meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Main Dish, Snack
Cuisine: Korean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1/2 teaspoon salt
  • 1 cup mixed vegetables (e.g., zucchini, carrots, green onions) Grated or thinly sliced
  • 2 tablespoons vegetable oil For frying
  • Soy sauce, for serving
  • Vinegar, for serving

Method
 

Preparation
  1. In a mixing bowl, combine the flour, water, and salt to form a smooth batter.
  2. Stir in the mixed vegetables until they are well coated with the batter.
Cooking
  1. Heat the oil in a pan over medium heat.
  2. Pour in a ladle of batter to form a pancake and cook until the edges are crisp and golden brown, about 3-4 minutes on each side.
  3. Repeat with the remaining batter.
Serving
  1. Serve hot with a dipping sauce made of soy sauce and vinegar.

Notes

These pancakes are best enjoyed fresh and hot. Garnish with chopped scallions or sesame seeds. Store leftovers in an airtight container in the refrigerator for up to 3 days.