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Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

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4.6 from 59 reviews

Vegan Yachaejeon is a delicious and crispy Korean vegetable pancake made from a simple batter of flour, starch, and water, combined with a colorful mix of fresh vegetables. This plant-based dish is both flavorful and easy to prepare, perfect for a light meal or appetizer that showcases the vibrant tastes of Korean cuisine.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cup all purpose flour
  • 2 tsp baking powder
  • 4 tbsp corn starch or potato starch
  • 1 1/2 tsp salt or black salt (for an “eggy” flavour)
  • 1/2 tsp turmeric powder (optional, for color)

Wet Ingredients

  • 1 1/2 cup room temperature water, plus additional 2-4 tbsp water to adjust consistency

Vegetables

  • 1 medium zucchini, sliced into match sticks
  • 1 small sweet potato, sliced into match sticks or shredded (orange sweet potato preferred, added raw)
  • 1 medium carrot, sliced into match sticks or shredded
  • 1/2 medium onion, thinly sliced
  • 1 long green chili or jalapeño (optional, for heat)
  • 1 bunch scallions or green onions (around 2 cups), chopped or thinly sliced
  • Other vegetables of your choice, thinly sliced (optional)

Instructions

  1. Prepare the batter: In a large bowl, whisk together the all-purpose flour, baking powder, corn starch (or potato starch), salt (or black salt), and turmeric powder. Gradually add 1 1/2 cups of room temperature water while stirring to create a smooth, pancake-like batter. Add an additional 2 to 4 tablespoons of water if necessary to achieve the right consistency—thick but pourable.
  2. Prepare the vegetables: Slice all your chosen vegetables into thin match sticks or shred them as indicated. This includes the zucchini, sweet potato, carrot, onion, green chili or jalapeño, scallions, and any other vegetables you prefer. The vegetables should be cut finely enough to cook quickly and evenly in the pancake.
  3. Combine vegetables and batter: Gently fold the prepared vegetables into the batter, ensuring they are evenly coated with the mixture. The batter should be able to hold the vegetables together when cooked but not be overly thick or dry.
  4. Heat the pan: Preheat a non-stick skillet or frying pan over medium heat. Add a small amount of vegetable oil to coat the pan surface to prevent sticking and to help get a crisp crust.
  5. Cook the pancakes: Spoon or pour a ladleful of the vegetable batter onto the hot pan and gently spread it into a round pancake about 1/4 to 1/2 inch thick. Cook for about 3-4 minutes on each side or until golden brown and crispy. Adjust the heat as necessary to avoid burning while ensuring the inside cooks through, especially for starchy vegetables like sweet potato.
  6. Drain and serve: Once cooked, transfer the pancakes to a plate lined with paper towels to absorb excess oil if desired. Serve warm with dipping sauces such as soy sauce mixed with vinegar, chili, or other preferred condiments.

Notes

  • All purpose flour can be replaced with gluten-free flour for a gluten-free version.
  • Black salt gives an ‘eggy’ flavor but regular salt works fine if unavailable.
  • Turmeric is optional and primarily for adding color.
  • Add more or fewer vegetables based on preference and availability.
  • Adjust batter consistency with water; too thick will yield dense pancakes, too thin and they might break apart.
  • For an oil-free version, use a non-stick pan and minimal oil or try baking the pancakes.

Find it online: https://amandafood.com/vegan-yachaejeon-korean-vegetable-pancakes-recipe/