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Crispy Korean vegetable pancakes (Yachaejeon) sliced into bite-sized pieces served on a white plate with soy-sesame dipping sauce

Korean Vegetable Pancakes (Yachaejeon 야채전)

Golden, crispy Korean savory pancakes packed with colorful vegetables and served with a simple soy-sesame dipping sauce. Fully customizable with any veggies you have on hand. Vegan and easily made gluten-free.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings 4 eight-inch pancakes

Ingredients
  

Dry Batter:

  • 1½ cups all-purpose flour (see notes for substitutions)
  • 2 tsp baking powder
  • 4 tbsp cornstarch or potato starch
  • 1½ tsp salt (or black salt for an eggy flavor)
  • ½ tsp turmeric powder (optional, for golden color)

Wet Batter:

  • 1½ cups room temperature water, plus 2–4 tbsp more as needed

Vegetables (aim for 5–6 cups total):

  • 1 medium zucchini, cut into thin matchsticks
  • 1 small sweet potato, cut into matchsticks or shredded
  • 1 medium carrot, cut into matchsticks or shredded
  • ½ medium onion, thinly sliced
  • 1 bunch scallions / green onions (about 2 cups), chopped
  • 1 long green chili or jalapeño, sliced thin (optional)
  • Any other vegetables of choice (cabbage, bell pepper, mushrooms, etc.)

For Cooking:

  • Neutral oil (vegetable oil or similar) - enough to coat the pan

Dipping Sauce:

  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp rice vinegar (or white vinegar)
  • 1 tsp sugar, adjusted to taste
  • 1 tsp sesame oil
  • ½ tsp sesame seeds
  • Pinch of gochugaru or chili flakes (optional)

Instructions
 

  • Make the dipping sauce: Combine all dipping sauce ingredients in a small bowl and stir well. Set aside. Make this first so it's ready when the pancakes are done.
  • Mix the batter: In a large mixing bowl, whisk together all dry batter ingredients. Slowly pour in the water while stirring until you reach a smooth, thick batter. If the batter is too thick, add 2–4 tablespoons more water. The batter should be thick enough to coat and cling to the vegetables without being runny.
  • Add the vegetables: Add all the vegetables to the batter and stir until everything is evenly coated. If the batter loosens as the vegetables release moisture, stir in 1–2 extra tablespoons of flour to thicken it back up.
  • Heat the pan: Heat a medium to large non-stick pan over medium-high heat. This is important - preheat the pan before adding oil. Once the pan is hot, add enough oil to coat the entire surface.
  • Cook the pancakes:
    Scoop a generous amount of the vegetable-batter mixture into the pan. Use the back of a spoon to spread it out as thin as possible while still covering the pan surface. Fill any holes with extra batter.
    Cook for 4–5 minutes over medium heat until the edges and top of the batter begin to dry out. You can cover the pan with a lid for the first few minutes if your pancake is thick, to help the vegetables cook through. Remove the lid to allow steam to escape before flipping.
    Once the surface looks dry and the bottom is golden, carefully flip the pancake with a spatula. Cook the second side for another 4–5 minutes until golden and crisp.
    For extra crispiness: reduce heat to medium-low and continue cooking for an additional 3–4 minutes per side. This helps drive out remaining moisture for a deeply golden, crispy result.
  • Slice and serve:
    Transfer the pancake to a cutting board. Slice into squares or bite-sized pieces - kitchen scissors work great for this. Serve immediately with the dipping sauce.
    Repeat with remaining batter.

Notes

STORAGE AND REHEATING

Refrigerator: Store cooked pancakes in an airtight container or wrapped in foil for up to 1 week. Keep whole for easier flipping when reheating.
To reheat: Pan-fry in a lightly oiled pan over medium-high heat for 2–3 minutes per side until crispy. Air fryer at 400°F for 5 minutes also works excellently.
Freezer: Freeze cooked pancakes for up to 1 month. Reheat from frozen directly in a pan or air fryer - no need to thaw first. Note: they may be slightly softer after freezing due to moisture from the vegetables.

NOTES & TIPS

Vegetables: Use any vegetables you have. Great options include cabbage, bell pepper, mushrooms, spinach, broccoli, corn, and potatoes. Total vegetable amount should be around 5–6 cups. Add sweet potato and carrot raw - they cook down well in the pan.
Crispy tips: Spread batter as thin as possible. Use a properly preheated non-stick pan. Finish cooking over low heat to remove excess moisture. Salt vegetables beforehand and squeeze out liquid for extra crispiness (skip salt in batter if doing this).
Flour substitutions: Gluten-free all-purpose blend, chickpea flour, or brown rice flour all work. Texture will vary slightly. Add extra baking powder if using a dense flour. Adjust water as needed - batter should be thick, not runny.
Batter sitting too long: Vegetables will release moisture over time, thinning the batter. Add 1–2 tablespoons of flour and stir before cooking each batch if this happens.
Dipping sauce swaps: Coconut aminos instead of soy sauce, maple syrup instead of sugar, lime juice instead of vinegar. All work well.

NUTRITION (per pancake, approximate)

Calories: 375 | Carbohydrates: 55g | Protein: 6g | Fat: 15g | Fiber: 4g | Sugar: 4g | Sodium: 1119mg | Vitamin A: 7257 IU | Calcium: 151mg | Iron: 3mg
Nutrition information is approximate and will vary depending on the specific vegetables and oil used. This post is for educational and informational purposes and is not intended as medical or nutritional advice.