Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

Short Description

Crisp, colorful Korean vegetable pancakes made entirely vegan—featuring zucchini, carrots, onions, scallions, and more, bound in a light batter for frying until golden and irresistible.

Why You’ll Love This Recipe

• Vibrant and nutritious with a wide variety of vegetables
• Crispy edges and tender centers with satisfying texture
• Mild turmeric adds color and optional black salt gives an “eggy” flavor
• Easy to customize and perfect for dipping or serving alongside Korean stews

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dry Ingredients

• 1½ cups all-purpose flour (substitute with gluten-free flour blend if needed)
• 2 tsp baking powder
• 4 Tbsp cornstarch or potato starch
• 1½ tsp salt or black salt (for eggy flavor)
• ½ tsp turmeric powder (optional for color)

Wet Ingredients

• 1½ cups room-temperature water (plus 2–4 Tbsp additional if needed)

Vegetables of Choice

• 1 medium zucchini, matchstick-sliced
• 1 small sweet potato, matchstick-sliced or shredded (I used orange sweet potato raw)
• 1 medium carrot, matchstick-sliced or shredded
• ½ medium onion, thinly sliced
• Optional: 1 long green chili or jalapeño, thinly sliced for heat
• 1 bunch scallions or green onions (~2 cups), chopped or thinly sliced
• Any other vegetables you like, sliced or shredded

Cooking

• Neutral oil (e.g. vegetable or canola)

Dipping Sauce

• 1 Tbsp soy sauce
• 1 Tbsp water
• 1 Tbsp vinegar (rice or white)
• 1 tsp sugar, adjust to taste
• 1 tsp sesame oil
• ½ tsp sesame seeds
• Gochugaru or chili flakes (optional for spice)

Directions

Prepare the Batter

1. In a large bowl, whisk together flour, baking powder, cornstarch, salt (or black salt), and turmeric.
2. Gradually pour in 1½ cups water while stirring. Mix until thick, pourable batter forms. Add 2–4 Tbsp more water if too dense.

Combine Vegetables

3. Fold in zucchini, sweet potato, carrot, onion, green chili (if using), and scallions until evenly coated in batter.

Make the Dipping Sauce

4. In a small bowl, stir together soy sauce, water, vinegar, sugar, sesame oil, sesame seeds, and optional gochugaru. Adjust seasoning to taste. Set aside.

Cook the Pancakes

5. Preheat a non-stick skillet over medium-high heat. Once hot, coat the surface with enough oil for frying.
6. Scoop a generous portion of the batter–veg mix and spread thinly to nearly cover the pan surface, but leave a few holes to prevent steaming.
7. Cook 4–5 minutes until surface starts drying and edges crisp. Cover briefly to help vegetables cook through, then uncover and press the center.
8. When golden underneath, use a spatula to flip carefully. Cook the other side until golden brown.
9. For extra crispness, reduce heat to low and cook another 3–4 minutes per side until deeply golden.
10. Transfer to a paper towel–lined plate and repeat with remaining batter.

Serve

11. Slice pancakes into bite-sized squares (kitchen scissors work well!). Serve hot with dipping sauce.

Servings And Timing

• Makes Approximately 6–8 pancakes, depending on size
• Prep time: ~10 minutes
• Cooking time: ~30–40 minutes (with multiple pancake batches)
• Total time: ~40–50 minutes

Variations

• Vary veggies: Add shredded cabbage, spinach, bean sprouts, mushrooms, or bell pepper
• Gluten‑free: Use chickpea flour or a gluten‑free flour blend
• Add protein: Fold in vegan “meat” strips, cooked tofu bits, or chopped tempeh
• Flavor twist: Mix in grated garlic, chili flakes, or herbs like chives or parsley

Storage/Reheating

• Storage: Refrigerate cooled pancakes in an airtight container for up to 1–2 days.
• Reheating: Pan-fry 2–3 minutes per side until crisp or heat in a toaster oven. Avoid microwaving—it makes them soggy.

FAQs

How Do I Get The Pancakes Crispy Without Burning?

Use a hot non-stick skillet and spread the batter thinly. Lower heat after initial browning and cook longer for deep crispness.

Can I Use Other Flours Instead Of All‑Purpose?

Yes—substitute with a gluten-free blend or chickpea flour. Adjust water until the batter holds vegetables well but is not too runny.

Why Use Cornstarch Or Potato Starch?

These starches help crisp the exterior and improve binding without making the batter too heavy.

Is Black Salt Necessary?

No—it’s optional. Black salt gives an egg-like savoriness; regular salt works fine for vegan versions.

Can I Make These Ahead Of Time?

Yes—make pancakes and sauce separately, then re-crisp them in a frying pan before serving.

How Thin Should I Make The Pancakes?

As thin as possible without gaps, so vegetables cook evenly and pancake stays firm and crisp.

Can I Freeze Extra Pancakes?

You can freeze cooled pancakes in a single layer separated by parchment. Reheat in a skillet to crisp edges.

Are These Nutritious?

Yes—they’re rich in vegetables and fiber. You can add protein like tofu, tempeh, or legumes for more nutrition.

What Makes A Good Dipping Sauce?

A simple soy-vinegar base with sesame oil and chili (optional) is classic; you can customize with garlic, rice syrup, or scallion for flavor.

Can I Make Mini Pancakes?

Absolutely—use smaller spoonfuls and fry mini rounds; they’re great as party finger food or appetizers.

Conclusion

These vegan Yachae Jeon are a vibrant and crispy way to enjoy vegetables—with a savory dipping sauce, they make a perfect appetizer, snack, or accompaniment to Korean meals. Crisp on the outside, tender inside, and endlessly adaptable—once you make them, you’ll want them on repeat!

Print