Korean Vegetable Pancake (Yachaejoen)

Packed with colorful vegetables and flavors, this Korean Vegetable pancake, also known as Yachaejeon, is a perfect breakfast, appetizer, snack, or light meal!

This recipe is vegan, easy to adapt, and perfect for serving alongside chili garlic oil or simple dipping sauce. Crispy on the outside, chewy, and flaky on the inside.

Ingredients

- flour - salt - pepper - vegetables - green chili - oil

dipping sauce

Mix soy sauce, rice vinegar, gochujang chili flakes, and sesame seeds in a bowl.

Thinly cut bell pepper, carrots, potato, scallions, and zucchini. Slice the mushrooms and finely chop the green chili. Combine all in a bowl.

prep the veggies

Add all-purpose flour, rice flour, salt, pepper, and water. Mix it with a wooden spoon. Batter should be thick and should coat the vegetables.

pancake batter

Heat a pan then add 1 tablespoon oil to coat the surface of the pan. Once hot, scoop a generous amount of the veggie mixture.

cook

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