Crispy Korean Vegetable Pancakes (Yachaejeon)

These Crispy Korean Vegetable Pancakes (Yachaejeon) are golden and crunchy on the outside, loaded with colorful veggies on the inside, and come with a savory dipping sauce that ties it all together. They’re made with a simple flour and water batter, pan-fried until crisp, and filled with a mix of carrots, zucchini, cabbage, and green onions. It’s a satisfying snack, side, or light meal that’s quick to whip up in under 30 minutes!

These pancakes are inspired by the Korean comfort food yachaejeon ("yachae" meaning vegetables and "jeon" referring to a savory pancake). They’ve quickly become a staple in our kitchen thanks to their ease, versatility, and incredible flavor. It’s the perfect way to use up leftover veggies from the fridge, and the results are always satisfying. We now keep this recipe in regular rotation because it’s just that simple and delicious every time.

Why You'll Love these Crispy Korean Vegetable Pancakes

• Crispy texture with tender vegetables. Each bite is crisp and golden on the outside, while the inside is packed with soft, flavorful veggies. This contrast makes them incredibly satisfying and hard to resist.
• Quick and easy to make. This recipe uses basic pantry ingredients and fresh vegetables, coming together in under 30 minutes from start to finish. It’s a perfect go-to for busy nights or a quick lunch option. No fancy equipment or prep needed — just mix, fry, and enjoy.
• Versatile. You can toss in whatever vegetables you have in the fridge, making it a delicious, flexible way to reduce waste and keep things interesting every time. It’s a budget-friendly recipe that’s great for end-of-week fridge cleanouts.
• Tangy dipping sauce. The dipping sauce is zesty, savory, and bright which elevates the pancakes that much more. It’s the perfect flavor boost for every crispy bite. Customize it with a splash of chili oil or extra sesame seeds.
• Kid and adult approved. These pancakes are great finger food for little ones and flavorful enough for adults. A great family-friendly meal or snack and a fun, tasty way to get in your vegetables. They also make a fun addition to lunchboxes.

Ingredient Notes

To make these delicious Crispy Korean Vegetable Pancakes, you will need the following ingredients (full measurements in recipe card below):

• all-purpose flour – this forms the base of the batter. You can substitute with a gluten-free 1:1 flour blend if needed.
• cold water – keeps the batter light and helps make the pancakes crispy. We also need some water for the dipping sauce.
• salt – enhances flavor throughout the batter. You can reduce slightly if your dipping sauce is salty.
• avocado oil – used for frying as it has a high smoke point which makes it perfect for crispy pancakes. You can also use canola or vegetable oil.
• veggies - we use zucchini, carrot, leeks (or green onions), and green cabbage. Some good substitutes are yellow squash or grated cucumber, parnsips, sweet potato, red onions, purple cabbage, or shredded brussels sprouts.
• soy sauce - adds salt and umami to the dipping sauce. You can also use coconut aminos for a gluten-free, soy-free option.
• rice wine vinegar – for acidity and brightness in the dipping sauce. Apple cider vinegar or white wine vinegar also work well.
• sesame oil – adds flavor and depth to the sauce.
• green onions – this is and optional garnish added to the sauce.

You will also need measuring cups and spoons, a large mixing bowl, a box grater or julienne peeler, a whisk or fork, a large nonstick or cast iron skillet, a spatula for flipping, a small bowl for dipping sauce, and paper towels for draining excess oil after frying.

How to Make the Best Crispy Korean Vegetable Pancakes (Yachaejeon)

1. Make the batter. In a large mixing bowl, add flour, water, and salt. Mix well until the batter is smooth.

2. Add veggies. Add the vegetable mix (zucchini, carrot, leek, and cabbage) and toss well.

3. Cook. Heat oil in a large non-stick skillet over medium-high heat until the hot oil sizzles, about 1 minute. Add and spread the vegetable batter evenly over the pan, about 1 inch thick. Cook until golden brown and crispy, about 5 minutes per side. Depending on the size of your pan, you might cook the pancake in two batches.

4. Make dipping sauce. In a small mixing bowl, combine all the ingredients including soy sauce, vinegar, water, sesame oil, and green onions.

5. Serve. Slice and serve warm with the dipping sauce on the side.

How to Serve

These Crispy Korean Vegetable Pancakes, or Yachaejeon, are delicious served on its own with the dipping sauce on the side, or paired with some of my favorite sides including:

• Steamed Rice
• Korean Beef Bulgogi
• Kimchi
• Tofu Soup
• Korean Ground Turkey
• Chinese Garlic Cucumber Salad

For more Asian-inspired recipes, see our 60 Chinese Takeout Recipes at Home.

Storing and Freezing Instructions

How to Store

Store leftover Korean pancakes in an airtight container in the refrigerator for up to 3 days.

How to Reheat

To get them crispy again, reheat pancakes in a nonstick skillet over medium heat with a touch of oil or use a toaster oven or air fryer. Microwaving tends to make them soggy, so avoid that if possible. Reheating in a skillet restores that perfect golden crunch.

How to Freeze

To freeze, place cooked and cooled pancakes between sheets of parchment paper and freeze in a sealed freezer bag for up to 2 months. Reheat directly from frozen in a skillet over medium heat or in a 375°F oven until hot and crispy.

FAQ

More Asian Vegetarian Recipes

• 60 Easy Vegetarian Dinner Recipes
• Easy Vegetable Stir Fry
• Chinese Scallion Pancakes
• Mapo Tofu
• Vegetable Dumplings
• Sushi Bowl

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