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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Flip Pancake: Carefully flip the pancake using a spatula, cooking the other side until it turns golden brown and crisp.
- 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.
- Repeat for Remaining Batter: Continue frying the rest of the batter in the same manner until all pancakes are cooked.
- 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.
- 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.
- 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
