If you’re in the mood for a delicious and savory dish, Korean Vegetable Pancake, or Yachaejeon, is an excellent choice. This traditional Korean dish is made with fresh vegetables, a simple batter, and a touch of seasoning to create a crispy and flavorful pancake. It’s perfect as a snack, appetizer, or even light meal. Easy to prepare and fun to eat, Yachaejeon is a delightful way to enjoy your vegetables in a new and exciting form.
Tips to make the Korean Vegetable Pancake (Yachaejeon) recipe:
1. Choose Fresh and Colorful Vegetables: To make your Yachaejeon vibrant and nutritious, choose a variety of vegetables like carrots, zucchini, scallions, and bell peppers. Fresh vegetables ensure the best flavor and texture in your pancake.
If you are looking for the most amazing Food Storage Containers available, check out these HOMBERKING Meal Prep Glasslocks! We have been using these at my house, and a very similar Korean version for years, and we still have them from 10+ years ago. I highly recommend taking a look, and they are often on sale!
2. Slice Thinly: Thinly slicing your vegetables helps them cook evenly and quickly. This not only enhances the texture but also ensures that every bite is packed with flavor.
3. Use Rice Flour for Extra Crispiness: Adding some rice flour to the batter can make your pancake even crispier. It’s a simple trick that adds a delightful crunch to your Yachaejeon.
4. Don’t Skimp on the Oil: Use a generous amount of oil for frying to achieve a golden brown and crispy pancake. Be sure to let the oil get hot before adding the batter for the best results.
How to Make Korean Vegetable Pancake (Yachaejeon) Recipe?
Korean Vegetable Pancake (Yachaejeon)
Equipment
- 1 Mixing bowl For preparing the batter
- 1 Non-stick pan For frying the pancakes
Ingredients
- 1 cup All-purpose flour
- 1 cup Water
- 1 tbsp Soy sauce
- 1 tsp Salt
- 1 cup Carrot Julienned
- 1 cup Zucchini Julienned
- 1/2 cup Green onion Chopped
- 2 tbsp Vegetable oil For frying
Instructions
- In a mixing bowl, combine flour, water, soy sauce, and salt; whisk until smooth.
- Add carrots, zucchini, and green onion to the batter and mix well.
- Heat a non-stick pan over medium heat and add oil.
- Pour a ladleful of batter into the pan, spreading it evenly.
- Cook until the edges turn golden brown, about 3-4 minutes.
- Flip the pancake and cook for another 3-4 minutes on the other side.
- Remove from pan, slice into pieces, and serve warm.
Notes
Nutrition
The Korean Vegetable Pancake, or Yachaejeon, is a delicious and simple dish that brings vibrant flavors to your dining table. This recipe highlights the freshness of various vegetables, making it both nutritious and pleasing to the eye. It’s a versatile dish that can be enjoyed as a snack, appetizer, or even a light meal.
One of the best parts about Yachaejeon is its adaptability. You can use whatever vegetables you have on hand, making it an excellent option for using up leftovers or exploring seasonal produce. The pancake’s crispy texture combined with its savory taste creates a satisfying experience in every bite.
I love this recipe, Yachaejeon is a delightful dish that reflects the simplicity and rich flavors of Korean cuisine. Whether you’re an experienced cook or trying something new, this recipe offers both ease and delicious results. Enjoy making and sharing this pancake with friends and family, and savor the taste of Korea right in your home.
