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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.

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.

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.

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.

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.

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.

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.

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.

Serve the hot Yachaejeon immediately with the prepared dipping sauce.


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.

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.

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.

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.

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.

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.

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.

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.

Serve the hot Yachaejeon immediately with the prepared dipping sauce.
