Yachaejeon (Korean Vegetable Pancakes)
Yachaejeon (Korean Vegetable Pancakes)
Ingredients
For the Pancakes
- 1 sweet potato, julienned
- 1 zucchini, julienned
- 1/2 red onion, thinly sliced
- 4 green onions, cut into 2-inch pieces
- 1 mushrooms, thinly sliced
- 1 head bok choy, thinly sliced
- 2 green chilis, thinly sliced
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 cup water
- 1 1/2 teaspoons salt, to taste
- 2 tablespoons vegetable oil, or as needed for frying
For the Dipping Sauce
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon water
- 1 tablespoon maple syrup
- 1 teaspoon chili oil
Instructions
- 1
Prepare all the vegetables for the pancakes. Julienne the sweet potato and zucchini. Thinly slice the red onion, bok choy, and green chilis. Cut the green onions into 2-inch pieces. Thinly slice the mushrooms.
⏱️ 10 min
- 2
In a large mixing bowl, combine the julienned sweet potato and zucchini, sliced red onion, green onions, bok choy, and green chilis. Add the all-purpose flour, corn starch, and salt. Pour in the water.
⏱️ 5 min
- 3
Mix all the ingredients thoroughly until the vegetables are well coated with the batter. You can use your hands or a sturdy wooden spoon to ensure everything is evenly incorporated.
⏱️ 5 min
- 4
Prepare the dipping sauce by combining soy sauce, sesame oil, water, maple syrup, and chili oil in a small bowl. Stir well and set aside.
⏱️ 5 min
- 5
Heat a large non-stick skillet or griddle over medium-high heat. Add enough vegetable oil to create a thin layer covering the entire bottom of the pan.
⏱️ 2 min
- 6
Once the oil is hot, spoon a portion of the vegetable batter into the pan. Spread it thinly and evenly to form a round pancake, about 6-8 inches in diameter. Arrange a few slices of mushroom on top of the batter.
⏱️ 1 min
- 7
Cook the pancake for 5-7 minutes, or until the edges are crispy and golden brown and the bottom is cooked through. Gently lift an edge with a spatula to check for browning.
⏱️ 7 min
- 8
Carefully flip the pancake and cook for an additional 5 minutes on the second side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed for each pancake.
⏱️ 5 min
- 9
Serve the hot Yachaejeon immediately with the prepared dipping sauce.
Kitchen Tools
Nutrition Facts (per serving)
Yachaejeon (Korean Vegetable Pancakes)
For the Pancakes
- 1 sweet potato, julienned
- 1 zucchini, julienned
- 1/2 red onion, thinly sliced
- 4 green onions, cut into 2-inch pieces
- 1 mushrooms, thinly sliced
- 1 head bok choy, thinly sliced
- 2 green chilis, thinly sliced
- 3/4 cup all-purpose flour
- 1/4 cup corn starch
- 1 cup water
- 1 1/2 teaspoons salt, to taste
- 2 tablespoons vegetable oil, or as needed for frying
For the Dipping Sauce
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon water
- 1 tablespoon maple syrup
- 1 teaspoon chili oil
Instructions
- 1
Prepare all the vegetables for the pancakes. Julienne the sweet potato and zucchini. Thinly slice the red onion, bok choy, and green chilis. Cut the green onions into 2-inch pieces. Thinly slice the mushrooms.
⏱️ 10 min - 2
In a large mixing bowl, combine the julienned sweet potato and zucchini, sliced red onion, green onions, bok choy, and green chilis. Add the all-purpose flour, corn starch, and salt. Pour in the water.
⏱️ 5 min - 3
Mix all the ingredients thoroughly until the vegetables are well coated with the batter. You can use your hands or a sturdy wooden spoon to ensure everything is evenly incorporated.
⏱️ 5 min - 4
Prepare the dipping sauce by combining soy sauce, sesame oil, water, maple syrup, and chili oil in a small bowl. Stir well and set aside.
⏱️ 5 min - 5
Heat a large non-stick skillet or griddle over medium-high heat. Add enough vegetable oil to create a thin layer covering the entire bottom of the pan.
⏱️ 2 min - 6
Once the oil is hot, spoon a portion of the vegetable batter into the pan. Spread it thinly and evenly to form a round pancake, about 6-8 inches in diameter. Arrange a few slices of mushroom on top of the batter.
⏱️ 1 min - 7
Cook the pancake for 5-7 minutes, or until the edges are crispy and golden brown and the bottom is cooked through. Gently lift an edge with a spatula to check for browning.
⏱️ 7 min - 8
Carefully flip the pancake and cook for an additional 5 minutes on the second side, or until golden brown and cooked through. Repeat with the remaining batter, adding more oil to the pan as needed for each pancake.
⏱️ 5 min - 9
Serve the hot Yachaejeon immediately with the prepared dipping sauce.