Yachaejeon (Korean Vegetable Pancakes)
Crispy, savory Korean vegetable pancakes made with fresh vegetables and a simple batter. Served with a flavorful dipping sauce, this vegan Yachaejeon is perfect for a quick meal or appetizer.
Equipment
- Mixing bowl
- Whisk
- Non-stick skillet
- Spatula
- Small bowl for dipping sauce
Ingredients
For the Pancake:
- 1 cup all-purpose flour
- 1 cup cold water
- 2 tbsp corn starch
- 1/2 tsp salt
- 1 pc small zucchini (julienned)
- 1 pc small carrot (julienned)
- 1/2 cup onion (chopped)
- 2 pcs mushrooms (thinly sliced)
- 2 stalks spring onion (chopped)
- 2 pcs green chili peppers (chopped)
- vegetable oil (for frying)
For the dipping sauce (optional):
- 2 tbsp soy sauce
- 1 tsp vinegar
- 1/2 tsp sugar
- 1 tsp sesame seeds
- A pinch of hot pepper flakes (optional)
US Customary - Metric
Instructions
- Prepare the batter:- In a bowl, mix flour, corn starch, water, and salt until smooth.
- Add vegetables:- Stir in the julienned zucchini, carrot, chopped onion, sliced mushrooms, and chopped spring onion, along with green chili if using.
- Cook the pancakes:- Heat 2 tbsp vegetable oil in a nonstick pan over medium-high heat.- Pour in half of the mixture and spread it evenly into a thin, round pancake. -Cook for 3–4 minutes until the bottom is golden and crispy.- Flip and cook the other side for another 3–4 minutes.- Repeat with remaining batter and oil.
- Make the dipping sauce (optional):- Mix all dipping sauce ingredients in a small bowl.
- Serve:- Cut the pancakes into bite-sized squares and enjoy hot with the dipping sauce!
Nutrition
Calories: 303kcalCarbohydrates: 62gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 2mgSodium: 1108mgPotassium: 227mgFiber: 3gSugar: 4gVitamin A: 208IUVitamin C: 6mgCalcium: 47mgIron: 4mg