Crispy Korean Vegetable Pancake (Yachaejeon) Recipe

Introduction

Crispy Korean Vegetable Pancakes, known as Yachaejeon, are a delicious and savory treat packed with fresh veggies and a light, crispy texture. Perfect as a snack or appetizer, these pancakes pair wonderfully with a tangy, flavorful dipping sauce.

Ingredients

• 1 egg
• 1 cup rice flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup cold water (plus more if needed)
• 4 green onions (cut into 2 inch pieces, white parts sliced in half)
• 1 carrot (julienned)
• 1/2 zucchini (julienned)
• 1/2 onion (thinly sliced)
• 4 tbsp avocado oil (or your favorite cooking oil)
• 2 tbsp coconut aminos (or tamari sauce)
• 1 tbsp rice vinegar (or white vinegar)
• 1 tbsp water
• 1 green onion (chopped)
• 1/2 tsp sesame oil
• 1/2 tsp gochugaru (Korean chili flakes, optional)

Instructions

1. Step 1: Slice all the vegetables as directed. In a small bowl, combine coconut aminos, rice vinegar, water, chopped green onion, sesame oil, and gochugaru to make the dipping sauce. Set aside.
2. Step 2: Crack the egg into a large mixing bowl and whisk well. Add rice flour, baking powder, and sea salt, then slowly stir in cold water until the batter reaches a crepe-like consistency. Add more water if needed.
3. Step 3: Stir the prepared vegetables into the batter until fully combined.
4. Step 4: Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
5. Step 5: Pour half of the batter into the skillet, spreading it evenly. Cook for 3 to 4 minutes until the bottom is crispy and golden brown.
6. Step 6: Flip the pancake carefully, add another tablespoon of oil around the edge of the skillet, allowing it to flow under the pancake. Cook for another 3 to 4 minutes until golden and crispy.
7. Step 7: Remove the pancake and repeat the process with the remaining batter.
8. Step 8: Serve the pancakes hot immediately with the dipping sauce for the best flavor and texture.

Tips & Variations

• For extra crispiness, press the pancake lightly with a spatula while cooking.
• Try substituting rice flour with all-purpose flour if unavailable, but rice flour gives a better texture.
• Add shredded cabbage or mushrooms into the batter for more vegetable variety.
• If you prefer a spicier dipping sauce, increase the amount of gochugaru or add a splash of sriracha.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to restore crispiness rather than microwaving, which can make them soggy. The dipping sauce is best consumed fresh but can be refrigerated for up to 3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the batter ahead of time?

It’s best to make the batter fresh before cooking for optimal texture. However, you can prepare the batter a few hours in advance and keep it covered in the refrigerator.

What can I use if I don’t have coconut aminos?

You can substitute coconut aminos with tamari sauce, soy sauce, or liquid aminos. These alternatives will provide similar savory and umami flavors for the dipping sauce.

Crispy Korean Vegetable Pancake (Yachaejeon) Recipe

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★★★★★

4.6 from 138 reviews

This Crispy Korean Vegetable Pancake (Yachaejeon) recipe features a savory and crunchy pancake packed with fresh vegetables, bound in a light rice flour batter. Served with a tangy and flavorful dipping sauce, it’s an irresistible appetizer or snack that’s quick to prepare and perfect for sharing.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 2 servings (2 medium pancakes) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pancake Batter and Vegetables

• 1 egg
• 1 cup rice flour
• 1 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup cold water (plus more if needed)
• 4 green onions (cut into 2 inch pieces, white parts sliced in half)
• 1 carrot (julienned)
• 1/2 zucchini (julienned)
• 1/2 onion (thinly sliced)
• 4 tbsp avocado oil (or your favorite cooking oil)

Dipping Sauce

• 2 tbsp coconut aminos (or tamari sauce)
• 1 tbsp rice vinegar (or white vinegar)
• 1 tbsp water
• 1 green onion (chopped)
• 1/2 tsp sesame oil
• 1/2 tsp gochugaru (Korean chili flakes, optional)

Instructions

1. Prepare Vegetables and Sauce: Slice all vegetables as directed, then combine coconut aminos, rice vinegar, water, chopped green onion, sesame oil, and gochugaru in a small bowl to create the dipping sauce. Set aside.
2. Make the Batter: Crack and whisk the egg in a large mixing bowl. Add rice flour, baking powder, and sea salt, stirring to combine.
3. Incorporate Water: Gradually stir in cold water until the batter reaches a crepe-like consistency. Add more water if it is too thick.
4. Add Vegetables: Fold in the prepared vegetables until the batter and veggies are fully combined.
5. Heat the Skillet: Place a large skillet over medium-high heat and add 1 tablespoon of avocado oil.
6. Cook First Pancake: Pour half of the batter into the skillet, spreading evenly. Cook for 3-4 minutes until the bottom is crispy and golden brown.
7. Flip and Cook Other Side: Flip the pancake, add another tablespoon of oil around the edges to coat the bottom, and cook for another 3-4 minutes until cooked through and crispy.
8. Repeat: Remove the cooked pancake and repeat with the remaining batter using the same process.
9. Serve: Serve the pancakes immediately while hot alongside the prepared dipping sauce.

Notes

• Rice flour creates a crispy texture traditional to Korean pancakes, but you can substitute with all-purpose flour if necessary.
• Adjust the water amount gradually to achieve the right batter consistency—too thin will make the pancakes fragile.
• Use avocado oil or another high smoke point oil for frying to achieve a crunchy exterior.
• Gochugaru is optional but adds authentic Korean heat and flavor to the dipping sauce.
• Ensure the pan is hot enough before cooking to prevent sticking and to get a crispy crust.
• Serve pancakes immediately for best texture; they can be reheated in a skillet to regain crispiness.

Keywords: Korean vegetable pancake, Yachaejeon, crispy Korean pancake, Korean appetizer, vegetable pancake recipe