Can I make the batter ahead of time?

Yes, you can prepare the batter up to 1 day in advance and keep it refrigerated. Just give it a good stir before using. The vegetables may release some moisture, so you might need to add a spoonful of flour to thicken before cooking. It’s best to store the vegetables separately and mix them in just before cooking.

Why are my pancakes soggy and not crispy?

This usually happens when the heat is too low or there isn’t enough oil in the pan. Make sure the oil is hot before adding the batter, and use medium-high heat. Also, don’t overcrowd the pan, which can cause the pancakes to steam rather than fry. Use fresh cold water in the batter for added crispiness.

Can I make these gluten-free?

Yes! Use a gluten-free 1:1 flour blend and be sure to swap regular soy sauce with tamari or coconut aminos. The texture might be slightly less chewy, but the pancakes will still be crispy and flavorful. Always check labels for hidden gluten if serving someone with celiac disease.

Crispy Korean Vegetable Pancakes (Yachaejeon)

Name: Crispy Korean Vegetable Pancakes (Yachaejeon)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 cup all purpose flour; 1 cup cold water; 1 teaspoon salt; 2 tablespoons avocado oil (for pan frying); 1 cup zucchini, finely chopped or shredded; 1 cup carrot, peeled and thinly sliced; 1/4 cup leek or green onions, thinly sliced; 1/2 cup green cabbage, shredded; 1 tablespoon soy sauce or coconut aminos; 1 tablespoon rice wine vinegar; 1 tablespoon water; 1 teaspoon sesame oil; 1 tablespoon green onions, finely chopped

Description

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!

Ingredients

For the pancake batter:

1 cup all purpose flour
1 cup cold water
1 teaspoon salt
2 tablespoons avocado oil (for pan frying)

For the vegetable mix:

1 cup zucchini, finely chopped or shredded
1 cup carrot, peeled and thinly sliced
1/4 cup leek or green onions, thinly sliced
1/2 cup green cabbage, shredded

For the dipping sauce:

1 tablespoon soy sauce or coconut aminos
1 tablespoon rice wine vinegar
1 tablespoon water
1 teaspoon sesame oil
1 tablespoon green onions, finely chopped

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Instructions

In a large mixing bowl, add flour, water, and salt. Mix well until the batter is smooth.
Add the vegetable mix (zucchini, carrot, leek, and cabbage) and toss well.
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.
In a small mixing bowl, combine all the ingredients including soy sauce, vinegar, water, sesame oil, and green onions.
Slice and serve warm with the dipping sauce on the side.

Notes

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.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Pan Fry
Cuisine: Korean