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Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes: A Taste of Home Cooking

These crispy Korean Vegetable Pancakes, or Yachaejeon, are a delightful vegetarian snack packed with vibrant flavors.
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Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Flour Use gluten-free flour blend for a gluten-free version.
  • 1/4 cup Cornstarch Enhances the crispiness.
  • 3/4 cup Water Adjust for consistency.
  • 1 teaspoon Turmeric Adds color and warmth.
  • 1/2 teaspoon Salt Enhances flavor.
  • 1 teaspoon Baking Powder Gives light texture.
For the Vegetables
  • 1 cup Green Onions Chopped; scallions work too.
  • 1/2 cup Red Onion Provides sweetness.
  • 1 medium Carrot Offers sweetness and crunch.
  • 1 medium Red Pepper Any bell pepper can be used.
  • 1 cup Cabbage Chopped; bok choy is an alternative.
  • 1 small Hot Pepper For added heat; optional.
For Frying
  • 1/4 cup Oil for frying Use a neutral oil like vegetable or canola.

Equipment

  • non-stick skillet

Method
 

Instructions for Cooking
  1. Prepare the Vegetables: Slice the green onions, red onion, carrot, and red pepper into thin strips. Finely chop the cabbage and hot pepper.
  2. Make the Batter: In a bowl, combine flour, cornstarch, turmeric, salt, and baking powder. Gradually add water until a slightly thick but pourable consistency is achieved.
  3. Mix Vegetables: Gently fold the prepared vegetables into the batter until evenly coated.
  4. Prepare Dipping Sauce: Mix soy sauce, sesame oil, rice vinegar, sesame seeds, and chili flakes in a small bowl.
  5. Heat Pan: Place a non-stick skillet over medium heat and add neutral oil. Heat until shimmering.
  6. Cook Pancakes: Spoon a ladleful of batter into the skillet, forming a thin pancake. Cook for 3-4 minutes until edges are golden. Flip and cook the other side.
  7. Repeat and Serve: Continue cooking remaining batter in batches and serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 0.5gSodium: 300mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

For maximum crispiness, pour the batter thinly in the pan; thick pancakes won't achieve delightful crunch. Store leftovers in an airtight container in the fridge for up to 2 days.

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