Description
These crispy Korean Vegetable Pancakes (Yachaejeon) are an easy and delicious way to use up leftover vegetables. With a light, savory batter and a tangy dipping sauce, they’re perfect as a snack, side dish, or light meal.
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons corn starch or potato starch
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup cold water
- Avocado oil or any neutral oil, for pan-frying
- 1 cup grated and squeezed zucchini (about 120g)
- 1 cup grated and squeezed carrots (about 95g)
- 1/2 cup thinly sliced green onion (about 15g)
- For the Dipping Sauce:
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons water
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon sesame seeds
- 1 teaspoon chopped green onion
Instructions
- In a large bowl, whisk together flour, corn starch, salt, and garlic powder.
- Pour in the cold water and stir until just combined; batter should be thick and slightly lumpy.
- Add the zucchini, carrots, and green onion to the batter and mix until well coated.
- Heat a non-stick or cast iron skillet over medium-high heat and add enough oil to coat the surface.
- Scoop batter into the pan and spread thinly using a spoon or spatula; it should sizzle immediately.
- Cook for 4–5 minutes until the bottom is golden and crispy, then flip and cook the other side for 3–4 minutes. Add a bit more oil if needed for extra crispiness.
- Transfer to a plate and repeat with remaining batter.
- Slice the pancakes and serve hot with dipping sauce.
- To make the dipping sauce: In a small bowl, mix soy sauce, rice vinegar, water, sesame oil, maple syrup, minced garlic, sesame seeds, and chopped green onion until combined.
Notes
- Use cold batter and a hot skillet for maximum crispiness.
- Substitute or add other vegetables like bell peppers, mushrooms, or shredded potatoes.
- Make the dipping sauce ahead of time to let flavors meld.
- Great for lunchboxes—even delicious cold!
- Freeze cooked pancakes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Pan-Fried
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 160
- Sugar: 3g
- Sodium: 430mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
