Crispy Korean Vegetable Pancake (Yachaejeon) Recipe
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.
- 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
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
- 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.
- Make the Batter: Crack and whisk the egg in a large mixing bowl. Add rice flour, baking powder, and sea salt, stirring to combine.
- Incorporate Water: Gradually stir in cold water until the batter reaches a crepe-like consistency. Add more water if it is too thick.
- Add Vegetables: Fold in the prepared vegetables until the batter and veggies are fully combined.
- Heat the Skillet: Place a large skillet over medium-high heat and add 1 tablespoon of avocado oil.
- 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.
- 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.
- Repeat: Remove the cooked pancake and repeat with the remaining batter using the same process.
- 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
