Korean-Style Vegetable Pancakes (Yachaejeon)
Crispy and savory Korean-style vegetable pancakes (Yachaejeon) made with a variety of colorful vegetables, perfect as a snack or appetizer.
Yachaejeon, or Korean-style vegetable pancakes, are a beloved Korean dish made by mixing various fresh vegetables into a simple batter. These pancakes are crispy on the outside, tender inside, and often served with a flavorful dipping sauce. Perfect as a quick snack, appetizer, or side dish, this easy-to-make recipe brings a taste of Korean street food right into your home!
Ingredients
Nutritional Information
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 380mg
- Total Carbohydrates: 24g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 4g
Directions
1. Prepare the Batter
In a mixing bowl, combine the flour, cornstarch, cold water, and salt. Stir until the batter is smooth and lump-free.
2. Add the Vegetables
Add the julienned zucchini, carrot, chopped onion, sliced mushrooms, chopped spring onions, and green chilies into the batter. Mix well to evenly coat the vegetables.
3. Cook the Pancakes
Heat 2 tablespoons of vegetable oil in a non-stick pan over medium-high heat. Pour half of the batter into the pan, spreading it evenly into a thin, round pancake shape. Cook for about 3–4 minutes until the bottom is golden and crispy. Flip and cook the other side for another 3–4 minutes. Repeat the process with the remaining batter and oil.
4. Make the Dipping Sauce (Optional)
In a small bowl, mix together all the dipping sauce ingredients.
5. Serve
Cut the pancakes into small pieces and serve hot with the dipping sauce. Enjoy!
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