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Vegan Yachaejeon

Crispy Vegan Yachaejeon: Your New Favorite Pancake Delight

Discover the delicious and customizable Vegan Yachaejeon, Korean vegetable pancakes that are quick to make and packed with flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: APPETIZERS
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if needed
  • 1 tbsp Baking Powder
  • 2 tbsp Corn Starch or Potato Starch Rice flour can be used as an alternative
  • 1 tsp Salt/Black Salt Adjust to taste
  • 1/4 tsp Turmeric Powder Optional for color
  • 1 cup Water Adjust for consistency
For the Vegetables
  • 1 cup Zucchini Sliced into matchsticks
  • 1 medium Sweet Potato Shredded or sliced
  • 1 cup Carrot Sliced into matchsticks or shredded
  • 1 medium Onion Thinly sliced
  • 1/2 cup Scallions (Green Onions) Use as much as desired
For Frying
  • 2 tbsp Neutral Oil e.g., vegetable oil
For Dipping Sauce
  • 1 tbsp Soy Sauce Adjust for taste
  • 1 tbsp Water Used to thin the sauce
  • 1 tbsp Vinegar Adjust based on preference
  • 1 tbsp Sugar Modify to preference
  • 1 tsp Sesame Oil
  • 1 tbsp Sesame Seeds For garnish, optional

Equipment

  • Non-stick pan
  • mixing bowl

Method
 

How to Make Vegan Yachaejeon
  1. In a large mixing bowl, whisk together all-purpose flour, baking powder, cornstarch, salt, and optional turmeric.
  2. Gradually pour in water, mixing until you achieve a thick, pourable batter. Adjust with more water if too thick.
  3. Gently fold in your choice of sliced vegetables until each piece is well-coated with the batter.
  4. Preheat a non-stick pan over medium-high heat, then add neutral oil to coat the base.
  5. Scoop a portion of the batter onto the hot pan, spreading it thinly to about ¼ inch thickness.
  6. Cook for 4-5 minutes until the edges start to dry and the underside is golden brown, then flip and cook the other side.
  7. Continue with the remaining batter, adjusting oil in the pan as necessary for each batch.
  8. Once cooked, slice the pancakes into bite-sized pieces and serve warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 200mgPotassium: 300mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

Top with sesame seeds for an extra crunch. Store cooked pancakes in an airtight container for 1-2 weeks.

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