KOREAN VEGETABLE PANCAKE (YACHAEJEON)
Yachaejeon or Korean vegetable pancake, is a crispy, savoury dish made with simple batter and fresh vegetables. Traditionally served as a banchan (side dish) or snack, it’s incredibly easy to make and offers a big flavour with minimal ingredients. The combination of carrots, water, zucchini and green onion brings a balance of colour, sweetness and texture, while a hint of sesame oil provides aromatic depth. This single-serving version is ideal for a light lunch, brunch or a satisfying side to any Korean-inspired meal. Cooked in just minutes and adaptable to gluten-free diets using chickpea flour, Yachaejeon is versatile and approachable. With a perfectly crisp golden crust and soft interior, this pancake delivers comfort and crunch. Pair it with a simple dipping sauce or enjoy it on its own. It is a flavourful treat made for quick enjoyment.
RECIPE CATEGORY
Appetisers
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Pan-Fry, Prepared in Advance
OCCASION/HOLIDAY
Casual Dinner, Brunch, Back to School, Picnic, Cocktail Party
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Quick & Easy, Vegetarian, Dairy-Free, Nut-Free, Wheat/Gluten-Free (with chickpea flour)
DISH TYPE
Fritter, Flatbread, Appetiser
INGREDIENTS
There are the following ingredients for Korean Vegetable Pancake (Yachaejeon):
- ¼ cup flour (or chickpea flour for gluten-free)
- ¼ cup water
- 1 tablespoon carrot, julienned
- 1 tablespoon zucchini, julienned
- ½ green onion, chopped
- ½ teaspoon sesame oil
FULL NUTRITIONAL INFORMATION
- Calories: 103 kcal
- Protein: 2.5 g
- Carbohydrates: 15.1 g
- Fat: 3.6 g
- Fibre: 1.2 g
- Sugar: 1.0 g
- Sodium: 38 mg
- Cholesterol: 0 mg
PREPARATION
These steps are followed for the preparation of Korean Vegetable Pancake (Yachaejeon):
- Make The Batter: In a small bowl, mix flour and water until smooth. The batter should be thin but not watery.
- Add The Vegetables: Stir in the julienned carrot, zucchini and chopped green onion. Mix until the vegetables are evenly coated in the batter.
- Heat The Pan: In a small, non-stick frying pan, heat sesame oil over medium heat.
- Cook The Pancake: Pour the mixture into the pan and spread it out evenly to form a thin circle.
- Pan-Fry Until Golden: Cook for 3–4 minutes on one side until golden brown. Flip carefully and cook the other side for another 2–3 minutes.
- Serve Hot: Remove from heat and transfer to a plate. Serve immediately, plain or with dipping sauce.
PREP TIME
5 minutes
COOKING TIME
7 minutes
TIPS
- Use Chickpea Flour For Gluten-Free: Substituting it with chickpea flour, which works well and adds extra protein and nuttiness.
- Thin Batter Is Key: A thinner batter helps the pancake crisp evenly and cook through without being doughy.
- Spread Evenly In Pan: Use a spatula to spread the batter thinly so it cooks quickly and crisps up.
- Press For Crispiness: Press gently with a spatula while frying to ensure even browning.
- Serve With Dipping Sauce: Mix soy sauce, rice vinegar and chilli flakes for a classic and straightforward side dip.
VARIATIONS
- Add Mushrooms: Thinly sliced shiitake or oyster mushrooms bring umami and depth.
- Spicy Kick: Add a pinch of gochugaru or diced fresh chilli into the batter.
- Protein Boost: Toss in small bits of cooked tofu or shrimp for a more filling version.
- More Herbs: Add chopped coriander or chives for extra aroma and freshness.
- Mini Pancakes: Make smaller rounds for a fun appetiser or party platter.
PREPPING AND STORAGE
- Refrigeration: Store leftover pancakes in an airtight container for up to 2 days in the fridge.
- Reheat For Crispness: Reheat in a dry skillet over medium heat or the oven to restore the crispy texture.
- Do Not Freeze: Freezing affects the crispness and results in soggy pancakes upon reheating.
- Make batter Ahead: The batter (with veg) can be mixed and stored covered in the fridge for up to 12 hours.