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Korean Vegetable Pancake - Yachaejeon

Korean Vegetable Pancakes (Yachaejeon)

Celebrate spring in style with these fresh, crunchy Korean vegetable pancakes! Coming together in under 15 minutes, pair them with a soy-lemon dipping sauce for the easiest, most colorful snack! 

Course Lunch, Snack
Cuisine Korean
Keyword quick
Custom Category Lunch, Snacks
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 pcs
Calories 87 kcal
Author Nidhi Bothra

Ingredients

Pancake:

  • 1 cup green onions , cut into 1 inch long pieces
  • 1/2 cup potatoes , julienned
  • 1/2 cup onions , julienned
  • 1/4 cup bell peppers , julienned
  • 1/4 cup carrots , julienned
  • 1 tbsp green chilies , minced
  • 1/2 cup all purpose flour
  • 1/2 cup water , as needed
  • salt , to taste
  • black pepper , to taste
  • oil , for cooking

Dipping Sauce:

  • 2 tbsp soy sauce
  • 2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp brown sugar
  • 1 tsp red chili flakes
  • 2 thai red chilies , minced
  • 1 green onions , finely chopped

Instructions

Pancakes:

  1. In a bowl, mix together your vegetables and flour. Slowly add in your water until the vegetables are just coated, we don’t want it to be a runny batter since the vegetables will release their own water too.

  2. Heat a large skillet over low-medium heat and add 1 tbsp oil. Add about 1/4 of your vegetable mixture and let cook for 3-4 until golden brown. Sprinkle some sesame seeds and flip it over, drizzling another 1 tbsp of oil around the edges. Press the pancake down with your spatula to ensure it browns evenly. Cook for another 3-5 minutes until golden brown.

  3. Repeat this process for the remaining batter, I made about 4 pancakes. Serve hot with your dipping sauce and enjoy!

Soy-Lemon Dipping Sauce:

  1. For the dipping sauce, mix together all of the ingredients.

Recipe Video

Recipe Notes

  • Make sure not to add more flour or water than this since it’s only there to bind the vegetables together. The vegetables will release their own water too while cooking, so don’t worry if it seems a bit dry.
  • These pancakes are best eaten fresh so I’d recommend making them when you’re ready to eat.
  • You can use any vegetables of your choice.
Nutrition Facts
Korean Vegetable Pancakes (Yachaejeon)
Amount Per Serving
Calories 87 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 34mg1%
Potassium 183mg5%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 4g4%
Protein 3g6%
Vitamin A 2056IU41%
Vitamin C 21mg25%
Calcium 35mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.