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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes You’ll Love to Munch On

Delight in these crispy Korean Vegetable Pancakes, or Yachaejeon, perfect for snacking or as a side, packed with fresh veggies and flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 pancakes
Course: Appetizers
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Batter
  • 1 cup flour use gluten-free flour for gluten-free option
  • 2 tablespoons cornstarch adds crispiness
  • 1 cup water adjust for consistency
  • 1 teaspoon turmeric for color and flavor
  • 1/2 teaspoon salt to taste
  • 1 teaspoon baking powder for leavening
Vegetables
  • 1 cup green onions finely chopped
  • 1 medium red onion chopped
  • 1 medium carrot grated
  • 1 medium red pepper chopped
  • 1 cup cabbage shredded
  • 1 small hot pepper chopped, adjust to taste
Cooking & Dipping Sauce
  • 2 tablespoons oil neutral oil for frying
  • 1 /4 cup for dipping sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 tablespoon toasted sesame seeds for sauce
  • 1/2 teaspoon chili flakes for sauce
  • 1 tablespoon sesame oil for flavor

Equipment

  • Mixing Bowl
  • Frying Pan
  • Spatula
  • Whisk

Method
 

Preparation
  1. Slice the green onions, red onion, carrot, red pepper, and cabbage, and chop the hot pepper finely. Set aside.
  2. In a mixing bowl, whisk together flour, cornstarch, turmeric, salt, baking powder, and water until smooth.
  3. Fold the vegetables into the batter gently, ensuring they are evenly coated.
  4. In a small bowl, combine soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes. Whisk until blended.
  5. Heat a non-stick pan over medium heat and add oil, heating for 2-3 minutes.
  6. Spoon the batter into the hot pan, cooking until golden brown for 3-4 minutes per side.
  7. Cook remaining batter in batches, adding oil as needed. Serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 120kcalCarbohydrates: 16gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 15mgIron: 0.5mg

Notes

For better crispiness, make sure the oil is hot enough and serve the pancakes immediately after cooking.

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