Yachaejeon (Korean Vegetable Pancakes) – Crispy, Savory, and Vegan
If you’re looking for a quick and delicious Korean-inspired dish, Yachaejeon (야채전), or Korean Vegetable Pancakes, is a must-try. Made with a simple batter and packed with fresh veggies, these savory pancakes are crispy on the outside and tender on the inside. Paired with a tangy dipping sauce, they make the perfect appetizer, side dish, or light meal.
Whether you’re a seasoned Korean food lover or just exploring plant-based meals, this easy Yachaejeon recipe will become a favorite in your kitchen. Plus, it’s naturally vegan, budget-friendly, and ready in under 30 minutes.
🥢 What is Yachaejeon?
In Korean cuisine, “Yachae” means vegetables, and “Jeon” refers to any type of savory pancake. Yachaejeon is often served as a side dish (banchan) or enjoyed as a snack. Its crispy texture and burst of veggie flavors make it a staple in Korean homes, especially on rainy days — because who doesn’t love something crispy and comforting when it’s gloomy outside?
Traditionally, this dish is cooked with seasonal vegetables, making it an excellent way to clear out your fridge. It’s also incredibly versatile — perfect for customizing with your favorite veggies.
🌱 Why You’ll Love This Korean Vegetable Pancakes
- Crispy and Flavorful: The combination of a light batter and fresh veggies results in the perfect crisp.
- Quick and Easy: Ready in under 30 minutes using pantry staples.
- Vegan and Plant-Based: No eggs or dairy needed for this delicious pancake.
- Budget-Friendly: Simple ingredients that are easy on the wallet.
- Customizable: Swap in your favorite vegetables for endless variations.
⏲ How to Make Korean Vegetable Pancakes
Making Yachaejeon is incredibly simple. Here’s a quick step-by-step overview:
For detailed measurements and step-by-step instructions, check out the full recipe card below.
💡 Pro Tips for the Perfect Yachaejeon
- Use Cold Water: Cold water makes the batter crispier. You can even use sparkling water for extra lightness.
- Don’t Skimp on Oil: A generous amount of oil gives the pancakes that signature crunchy edge.
- Adjust the Veggies: Feel free to swap in shredded cabbage, bell peppers, or even sweet potato.
- Spice It Up: Add green chili peppers for a little heat, or sprinkle in some red pepper flakes.
🍽 What to Serve with Yachaejeon
These Korean vegetable pancakes pair beautifully with a simple soy dipping sauce. You can also enjoy them alongside:
- Kimchi for a traditional touch.
- Steamed Rice for a more filling meal.
- Korean Tofu Soup for a comforting side.
Serve them fresh and crispy, or store leftovers in the fridge for up to 3 days. Simply reheat in a skillet to revive their crunch!
📖 FAQs about Korean Vegetable Pancakes
🥡 Storage and Reheating for your Korean Vegetable Pancakes
- Fridge: Store leftover pancakes in an airtight container for up to 3 days.
- Freezer: You can freeze them for up to a month. Separate layers with parchment paper.
- Reheat: Re-crisp them in a skillet or air fryer until heated through.
📌 Try It Yourself!
Now that you know how easy it is to make Yachaejeon, why not give it a try? This crispy, veggie-packed delight is guaranteed to impress. Whether it’s for a quick lunch or a tasty side dish, this Korean pancake is always a hit.
Let me know in the comments if you try this recipe, and don’t forget to snap a pic and tag me on social media! Happy cooking! 🌱
🛎 Get the Full Recipe
📖 Click below to get the printable recipe card for Yachaejeon (Korean Vegetable Pancakes) and start cooking today!
Your next delicious vegan meal is just a click away — visit Dr. Vegan for easy recipes!
Yachaejeon (Korean Vegetable Pancakes)
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)
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!