Korean pancakes are savory pancakes with lots of colorful vegetables. The recipe is quick and easy to prepare with just a few ingredients and tastes great as a side dish, main course or snack. Try the Korean vegetable pancakes called Yachaejeon with different vegetables.
If you love pancakes, then the recipe for these Korean pancakes is for you: With a colorful mix of fresh vegetables, the yachaejeon look great and are also significantly healthier. The vegetable pancakes score points for their simplicity in preparation, their beautiful appearance and their abundance of flavors. Another plus: You can use almost all types of vegetables as leftovers. After a delicious Korean glass noodle salad, this is our second favorite Korean recipe that leaves you wanting more.
Easy to prepare Korean vegetable pancakes in 3 steps
Quick, easy and delicious, that’s how we love dishes at the end of the day. Our Korean pancakes also score points with lots of vegetables and easy preparation:
- Cut vegetables of your choice: You cut the mushrooms into slices and the other vegetables into thin, long sticks. The thin pieces can be cut with a knife, a julienne cutter or a vegetable slicer with the right attachment.
- Prepare and fry dough: To make the dough, mix all the ingredients together briefly until there are no more lumps. This can be done with a hand mixer or with a whisk. Add the cut vegetables to the dough and fry everything in a coated pan until golden brown on both sides.
- For the Dip Simply mix all the ingredients with a small spoon. This is served with hot or lukewarm vegetable pancakes.
Korean pancakes: You need these ingredients for Yachaejeon
For the Yachaejeon recipe you only need a few ingredients and you probably already have most of them in stock.
- Vegetables: For the Korean pancakes you need about 300g of mixed vegetables. our favorite ingredients are mushrooms, carrots, spring onions and zucchini. Other vegetables (leftovers) such as peppers, leeks, onions, spinach, ginger or cabbage also go well with it.
- Dough: This is a simple dough made from wheat flour, cornstarch, egg and water. Instead of wheat flour, you can also use spelled flour or rice flour for a gluten-free version. You can replace the egg with a little more water. It is important that the water is very cold. Another gluten-free option are our Vietnamese pancakes.
- Dip: The simple, aromatic dip made from soy sauce, vinegar, sesame oil and chili goes perfectly with the recipe for Korean vegetable pancakes. If you have miso paste in the fridge, add another teaspoon. Instead of or in addition to the dip, kimchi also goes perfectly with it!
Korean pancakes are savory pancakes with lots of colorful vegetables. Most types of vegetables are suitable for the Korean vegetable pancakes called Yachaejeon.
Suitable recipe recommendations
- Julienne’s tailor or mandolin with an attachment for fine strips
- Cutting board and knife
- Large non-stick pan Diameter 28cm
- Hand mixer or whisk
- Spatula
350G
Information for 2 portions
- Cut the mushrooms into thin slices, the carrots and zucchini into very fine strips, cut the white of the spring onion into rings and the green into long strips.
4 mushrooms, 1 medium carrot, 4 spring onions, ½ medium zucchini
- For the dough, mix all the ingredients with a hand mixer or whisk until you have a smooth dough without lumps. Carefully add the vegetables and mix.
220 ml very cold water, 1 egg, 30 g corn starch, 120 g wheat flour, ½ tsp salt
- Put plenty of oil in a large non-stick pan, heat on high and add the pancake batter. Sprinkle with sesame seeds and fry over medium heat for about 5 minutes.
1 tbsp sesame, plenty of heat-resistant oil for frying
- Check that the bottom is golden brown and then carefully turn over using a large spatula. Add some oil to the pan again and fry for about 5 minutes until the inside of the Korean pancakes are cooked through.
- While frying, stir together all the ingredients for the dip.
2 tbsp soy sauce, 2 tbsp rice vinegar/table vinegar, 2 tbsp sesame oil, 1 tsp chili flakes
- Drain the pancake on kitchen paper, cut into pieces and serve with the dip.
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Tips for the recipe
- The recipe is suitable for 2 servings as a main course. We like to serve it with a fresh green salad.
- You will need a total of around 300g of vegetables. In addition to mushrooms, carrots, spring onions and zucchini, leeks, onions or cabbage are also suitable. If you want, you can also add shrimp.
- A julienne cutter or a vegetable slicer or a sharp knife is suitable for cutting carrots and zucchini into fine strips.
- The Korean vegetable pancakes also taste great the next day cold or briefly heated in the pan. They also freeze well.
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