Vegan Korean Vegetable Pancakes (Yachae Jeon) Recipe

Introduction

Vegan Yachae Jeon (야채전) is a delightful Korean vegetable pancake that’s crispy on the outside and packed with fresh veggies inside. Perfect as a snack or appetizer, it’s easy to make and pairs wonderfully with a tangy dipping sauce. Discover this flavorful plant-based treat that’s sure to become a favorite in your kitchen.

Ingredients

• 1 1/2 cup all purpose flour (see notes for substitutes)
• 2 tsp baking powder
• 4 tbsp corn starch (or potato starch)
• 1 1/2 tsp salt (or black salt for an “eggy” flavor)
• 1/2 tsp turmeric powder (optional for color)
• 1 1/2 cup room temperature water (plus additional 2-4 tbsp to adjust consistency)
• 1 medium zucchini, sliced into match sticks
• 1 small sweet potato, sliced into match sticks or shredded (raw orange sweet potato is great)
• 1 medium carrot, sliced into match sticks or shredded
• 1/2 medium onion, thinly sliced
• 1 long green chili or jalapeño (optional for heat)
• 1 bunch scallions or green onions (about 2 cups), chopped or thinly sliced
• Other vegetables of choice, sliced
• Neutral oil (vegetable oil recommended)
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp vinegar
• 1 tsp sugar (adjust to taste)
• 1 tsp sesame oil
• 1/2 tsp sesame seeds
• Gochugaru or chili flakes/powder (optional)

Instructions

1. Step 1: In a large mixing bowl, combine all dry ingredients: flour, baking powder, corn starch, salt, and turmeric powder. Mix well.
2. Step 2: Slowly pour in the water, stirring constantly until you achieve a thick batter that coats the vegetables well. Add 2-4 tbsp more water if too thick.
3. Step 3: Fold in all the sliced vegetables evenly, coating them thoroughly with the batter.
4. Step 4: To make the dipping sauce, mix soy sauce, water, vinegar, sugar, sesame oil, sesame seeds, and optional chili flakes. Adjust seasoning to taste. Prepare this before cooking.
5. Step 5: Heat a non-stick pan over medium-high heat. Once hot, add enough neutral oil to coat the pan.
6. Step 6: Scoop a generous amount of batter and vegetable mix onto the pan. Spread thinly and evenly, covering holes with extra batter if needed.
7. Step 7: Cook for 4-5 minutes, covering the pan if desired to help vegetables soften. Remove cover to evaporate excess steam and press lightly on the pancake center.
8. Step 8: When edges dry and the bottom is golden, carefully flip the pancake using a spatula. Cook until the other side is also golden brown and crisp.
9. Step 9: For extra crispness, reduce heat and cook each side for another 3-4 minutes to achieve a deep golden color and evaporate excess moisture.
10. Step 10: Repeat cooking steps for the remaining batter.
11. Step 11: Slice pancakes into small squares or bite-sized pieces using a knife or scissors. Serve warm with the dipping sauce.

Tips & Variations

• Use black salt instead of regular salt to add a subtle “eggy” flavor while keeping the dish vegan.
• Try different vegetables such as bell peppers, mushrooms, or spinach for variety and color.
• A non-stick pan is essential to prevent sticking and ensure easy flipping.
• For gluten-free pancakes, substitute all-purpose flour with a gluten-free flour blend.
• Make your pancakes thinner for crispier texture, spreading batter evenly and thinly.

Storage

Store cooked pancakes in an airtight container in the refrigerator for up to 1-2 weeks. To reheat, pan-fry them for 2-3 minutes on each side until crisp. Alternatively, warm them in an oven toaster for a quick and easy refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other flours instead of all-purpose flour?

Yes, you can substitute with gluten-free flour blends if you want a gluten-free version, but the texture may vary slightly. Just ensure the batter remains thick enough to coat the vegetables.

How can I make the pancakes spicier?

Add finely chopped green chili or jalapeño into the batter, or sprinkle gochugaru (Korean chili flakes) into the dipping sauce for added heat.

Vegan Korean Vegetable Pancakes (Yachae Jeon) Recipe

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★★★★★

4.9 from 73 reviews

• Author: Naomi
• Total Time: 35 minutes
• Yield: 4 servings (approximately 8-10 pancakes depending on size) 1x
• Diet: Vegan

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Description

Vegan Yachae Jeon 야채전 is a delightful Korean vegetable pancake made with a mix of fresh vegetables coated in a thick, flavorful batter. Crispy on the outside and tender on the inside, these savory pancakes are perfect as a snack, appetizer, or side dish. Accompanied by a tangy and slightly spicy dipping sauce, they are an excellent plant-based treat that captures authentic Korean flavors without eggs or dairy.

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Ingredients

Scale 1x2x3x

Pancake Batter

• 1 1/2 cup all purpose flour
• 2 tsp baking powder
• 4 tbsp corn starch (or potato starch)
• 1 1/2 tsp salt (or black salt for an “eggy” flavour)
• 1/2 tsp turmeric powder (optional for colour)
• 1 1/2 cup room temperature water (plus additional 2–4 tbsp water to adjust consistency)

Vegetables

• 1 medium zucchini, sliced into match sticks
• 1 small sweet potato, sliced into match sticks or shredded (orange sweet potato recommended)
• 1 medium carrot, sliced into match sticks or shredded
• 1/2 medium onion, thinly sliced
• 1 long green chili or jalapeño (optional for heat)
• 1 bunch scallions or green onions (around 2 cups, chopped or thinly sliced)
• Other vegetables of choice, sliced

Dipping Sauce

• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp vinegar
• 1 tsp sugar (adjust to taste)
• 1 tsp sesame oil
• 1/2 tsp sesame seeds
• Gochugaru or chili flakes/powder (optional)

Cooking

• Neutral oil (vegetable oil recommended) for frying

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Instructions

1. Prepare Dry Batter Ingredients: In a large mixing bowl, combine all the dry ingredients: all purpose flour, baking powder, corn starch, salt, and turmeric powder if using. Mix well to ensure even distribution.
2. Add Water and Mix Batter: Slowly pour in 1 1/2 cups of room temperature water while mixing. Continue mixing until you reach a thick batter consistency that coats vegetables well. If the batter seems too thick, add an additional 2-4 tablespoons of water to adjust.
3. Add Vegetables: Incorporate the sliced zucchini, sweet potato, carrot, onion, green chili, scallions, and any other chosen vegetables into the batter. Mix evenly so all vegetables are coated thoroughly.
4. Make Dipping Sauce: In a small bowl, mix soy sauce, water, vinegar, sugar, sesame oil, sesame seeds, and optional gochugaru or chili flakes. Adjust seasoning to taste. Prepare this ahead of cooking for optimal flavor.
5. Preheat Pan and Oil: Heat a medium or large non-stick pan over medium-high heat until it is hot. Add enough neutral oil to coat the pan surface generously, ensuring the skillet is well-oiled before adding batter.
6. Cook Pancakes – First Side: Scoop a generous amount of the batter with vegetables onto the pan, spreading it thinly and evenly with a spoon. The pancake should cover the surface but not expose the pan. Cook for 4-5 minutes over medium heat until the batter starts drying and edges dry up; optionally cover the pan to help cook down the vegetables inside.
7. Remove Cover and Check Doneness: If the pan was covered, remove the lid to allow steam to evaporate. Press down lightly on the center. Once the sides and top begin to dry and the bottom is lightly golden-brown, carefully scrape edges with a spatula.
8. Flip Pancake: Carefully flip the pancake using a spatula, cooking the other side until it turns golden brown and crisp.
9. Optional Extra Crispness: For a crunchier texture, cook each side over low heat for an additional 3-4 minutes, allowing excess moisture to evaporate and a deep golden crust to form.
10. Repeat for Remaining Batter: Continue frying the rest of the batter in the same manner until all pancakes are cooked.
11. Serve: Slice the pancakes into small squares or bite-sized pieces using a knife or scissors. Serve warm with the prepared dipping sauce for the best experience.
12. Storage and Reheating: Store leftovers in an airtight container in the refrigerator for 1-2 weeks. To reheat, pan-fry the pancakes for 2-3 minutes on each side until crisp or warm them in an oven toaster.
13. Serving Suggestions: Enjoy Yachae Jeon alongside Korean dishes like Sundubu Jjigae (soft tofu stew), Jjajangmyeon (black bean noodles), and vegan kimchi for a traditional meal.

Notes

• You can substitute all purpose flour with gluten-free flour blends, but the texture might slightly vary.
• Black salt adds an “eggy” aroma but is optional for vegan-friendly pancakes.
• Add additional vegetables of your choice such as bell peppers, mushrooms, or cabbage for variety.
• Use a non-stick pan and ensure it is hot before adding the batter to prevent sticking and promote crispiness.
• Adjust water quantity carefully; the batter should be thick enough to coat vegetables but not runny.
• For crispier pancakes, cook over low heat longer after flipping to evaporate moisture.
• Use scissors to cut pancakes easily into bite-sized pieces.
• The dipping sauce can be modified to taste by adding more vinegar or sugar as preferred.
• Store pancakes properly in the fridge and reheat by pan-frying to retain crispness.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: Korean

Keywords: Vegan Yachae Jeon, Korean vegetable pancakes, vegan pancakes, yachae jeon recipe, Korean vegan food, vegetable jeon, crispy vegetable pancakes