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Those Korean vegetables pancakes, with a super crispy crust and a delicious, fluffy interior, are a classic dish of Korean cuisine. Packed with flavors, they are the perfect lazy weeknight meal you were dreaming for. Grab your veggies and let's go!
And by the way, it's such a great way to use up leftover vegetables lying around in your fridge.
💙Why you'll love them
- Versatile - you can eat those savoury pancakes as a delicious main course or a tasty side dish (I'm sure that it would even work for savoury breakfast fans or for brunch).
- Quick and easy - all you have to do is prepare the batter, combine with your veggies and cook for a few minutes! Told you it was easy, right?
- Low budget, as they are perfect for a cheap meal.
🥰For veggie fans
🧀Notes on ingredients
You can find a full list of ingredients and measurements in the recipe card below. Here are a few ingredient notes to make these savory pancakes.
- Vegetables - I used a mix of zucchini, carrot, springs onions and red onions, but you can use whatever you like/you have in your refrigerator!
- Oil - I used sesame oil, but if you don't have some, I recommend a neutral-tasting oil. Avoid olive oil, that has a strong taste!
🫑Variations
Feel free to change this recipe to go with your tastes. I suggest several options:
- Different vegetables - potatoes, green onions, hot peppers, mushrooms, spinach, bell peppers, etc...use whatever you like, just make sure to avoid veggies that have a lot of water, such as cucumber or tomato for example.
- Spice it up with some Korean hot pepper flakes or some Sriracha sauce.
This recipe has not been tested using any other substitutions. If you do try substituting ingredients, it may not turn out as it's meant to. Please leave a comment below letting me know if it worked out!
✨How to make these Korean pancakes?
Recipe details and quantities are in the recipe card below.
- Cut all your veggies into thin sticks.
- Prepare the batter by combining dry ingredients and mix well, to make sure every stick is well coated with batter - in a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, turmeric, salt and black pepper. Mix everything and with your hands, crumble a bouillon cube.
- Add water and gently mix one last time.
- Add all your veggie sticks into the bowl. Heat a small skillet over medium-high heat, pour a generous amount of oil and once hot, add your pancake batter in it. Make it as thin as possible and when bubbles start to appear, look to see if the underside is golden brown, if so, turn over and leave to cook.
- Then lower the heat and cook for a 3-4 minutes on both sides, to give it extra crispiness.
👩🏻🍳Chef's tips
- For the batter - prefer cold water and avoid hot water.
- Cutting the vegetables - I prefer to cut them into small sticks, but you can grate them if you prefer a more uniform texture.
- Cooking - make sure there is enough oil in the pan
- Small version - if you want to make individual pancakes, pour a bit of your batter in the pan, making a pancake shape.
- What to serve them with? Traditionally they are serve with a dipping sauce made with soy sauce, rice vinegar, garlic and chili pepper. They can also be accompanied by kimchi, pickles or pickled vegetables to complete the meal.
❄️Storage
Store - let them cool to room temperature than store them in an airtight container for up to 3-4 days.
Reheat - reheat in the oven, in the air fryer or directly in a pan. Avoid microwave, that will make them all soft and soggy.
If you make these Korean pancakes, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy and crispy Korean vegetable pancakes (Yachaejeon)
Ingredients
- 1 spring onion
- 1 zucchini small
- 1 carrot
- 1 red onion
For batter
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon turmeric
- ½ vegetable bouillon cube
- salt to taste
- black pepper to taste
- 1 ½ cups water
- sesame oil for cooking
Instructions
- Cut all your veggies into thin sticks.
- Prepare the batter by combining dry ingredients and mix well, to make sure every stick is well coated with batter - in a large mixing bowl, combine all-purpose flour, cornstarch, baking powder, turmeric, salt and black pepper. Mix everything and with your hands, crumble a bouillon cube.
- Add water and gently mix one last time.
- Add all your veggie sticks into the bowl. Heat a small skillet over medium-high heat, pour a generous amount of oil and once hot, add your pancake batter in it. Make it as thin as possible and when bubbles start to appear, look to see if the underside is golden brown, if so, turn over and leave to cook.
- Then lower the heat and cook for a 3-4 minutes on both sides, to give it extra crispiness.
Notes
- Store - let them cool to room temperature than store them in an airtight container for up to 3-4 days.
- Reheat - reheat in the oven, in the air fryer or directly in a pan. Avoid microwave, that will make them all soft and soggy.
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