Ingredients
plus more if needed
cut into 2 inch pieces and white parts sliced in half
julienned
julienned
thinly sliced
or your favorite cooking oil
or tamari sauce
or white vinegar
chopped
Korean chili flakes (optional)
Easy Korean Vegetable Pancake | Yachaejeon
What Great Grandma Ate (Jean Choi)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 2 | 15 min | 15 min | 30 min | 1 |
This easy Korean vegetable pancake recipe (Yachaejeon) is a traditional Korean side dish. Veggie-packed with crispy, golden brown edges and a chewy middle, and served with a delicious dipping sauce. This side dish will be a family favorite in no time!
appetizer
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Recommended Equipment
Small bowl
Large mixing bowl
Whisk
Knife
Cutting board
Large skillet
Spatula
Instructions
Slice all the vegetables before you begin. Combine all ingredients for the dipping sauce in a small bowl and set aside.
4 Green Onions cut into 2 inch pieces and white parts sliced in half1 Carrots julienned0.5 Zucchini julienned0.5 Onion thinly sliced1 tbsp Rice Vinegar or white vinegar1 tbsp Water 1 Green Onion chopped0.5 tsp Sesame Oil 0.5 tsp Gochugaru Korean chili flakes (optional)
Crack and whisk the egg in a large mixing bowl. Add in rice flour, baking powder, and sea salt.
1 Egg 1 cup Rice Flour 1 tsp Baking Powder 0.5 tsp Sea Salt
Slowly stir in cold water until a batter forms - you might not use all of the water. It should be the consistency of a crepe batter. Add more water if the batter seems too thick.
0.5 cup Cold Water plus more if needed
Stir in the veggies until fully combined.
4 Green Onions cut into 2 inch pieces and white parts sliced in half1 Carrots julienned0.5 Zucchini julienned0.5 Onion thinly sliced
Heat 1 tbsp of oil in a large skillet over medium-high heat.
4 tbsp Avocado Oil or your favorite cooking oil
Add half of the batter to the pan spread evenly. Cook for 3-4 minutes until the bottom turns crispy and golden brown.
Flip, then add another tablespoon of the oil at the edge of the skillet so it can flow down to the bottom of the pancake. Cook for another 3-4 minutes.
4 tbsp Avocado Oil or your favorite cooking oil
Remove from the skillet and repeat with the rest of the batter.
Serve your Korean vegetable pancake immediately with dipping sauce.
Easy Korean Vegetable Pancake | Yachaejeon
What Great Grandma Ate (Jean Choi)
| Serves | Prep | Cook | Total | Shares |
|---|---|---|---|---|
| 2 | 15 min | 15 min | 30 min | 1 |
This easy Korean vegetable pancake recipe (Yachaejeon) is a traditional Korean side dish. Veggie-packed with crispy, golden brown edges and a chewy middle, and served with a delicious dipping sauce. This side dish will be a family favorite in no time!
appetizer
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the TastyBites app.
Login to Continue
Recommended Equipment
Small bowl
Large mixing bowl
Whisk
Knife
Cutting board
Large skillet
Spatula
Ingredients
plus more if needed
cut into 2 inch pieces and white parts sliced in half
julienned
julienned
thinly sliced
or your favorite cooking oil
or tamari sauce
or white vinegar
chopped
Korean chili flakes (optional)
Instructions
Slice all the vegetables before you begin. Combine all ingredients for the dipping sauce in a small bowl and set aside.
4 Green Onions cut into 2 inch pieces and white parts sliced in half1 Carrots julienned0.5 Zucchini julienned0.5 Onion thinly sliced1 tbsp Rice Vinegar or white vinegar1 tbsp Water 1 Green Onion chopped0.5 tsp Sesame Oil 0.5 tsp Gochugaru Korean chili flakes (optional)
Crack and whisk the egg in a large mixing bowl. Add in rice flour, baking powder, and sea salt.
1 Egg 1 cup Rice Flour 1 tsp Baking Powder 0.5 tsp Sea Salt
Slowly stir in cold water until a batter forms - you might not use all of the water. It should be the consistency of a crepe batter. Add more water if the batter seems too thick.
0.5 cup Cold Water plus more if needed
Stir in the veggies until fully combined.
4 Green Onions cut into 2 inch pieces and white parts sliced in half1 Carrots julienned0.5 Zucchini julienned0.5 Onion thinly sliced
Heat 1 tbsp of oil in a large skillet over medium-high heat.
4 tbsp Avocado Oil or your favorite cooking oil
Add half of the batter to the pan spread evenly. Cook for 3-4 minutes until the bottom turns crispy and golden brown.
Flip, then add another tablespoon of the oil at the edge of the skillet so it can flow down to the bottom of the pancake. Cook for another 3-4 minutes.
4 tbsp Avocado Oil or your favorite cooking oil
Remove from the skillet and repeat with the rest of the batter.
Serve your Korean vegetable pancake immediately with dipping sauce.