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      Yachaejeon (Crispy Korean Vegetable Pancakes)

      These Korean crunchy vegetable pancakes are the perfect snack or lunch if you are trying to use up the excess vegetables laying around in your fridge. Yachaejeon is an easy recipe that can help you reach your daily recommended vegetable servings in the tastiest way. 

      yachaejeon

      What is yachaejeon?

      Yachaejeon are savory Korean pancakes made with a basic batter and any vegetables of your choosing. Commonly used vegetables include zucchini, onion, bell pepper, mushroom and green onion.

      They are a popular street food in Korea. The term “yachae” means vegetable in Korean and the term “jeon” means pancake. Therefore the direct translation is vegetable pancake. 

      These savory pancakes are typically served as a side dish, but can also be served as a tasty afternoon snack. They are packed with nutrient-dense vegetables, but definitely don’t feel like a health food.

      Ingredients for Yachaejeon

      Make sure you have all the ingredients you need before making this recipe. Every ingredient you need is listed below alongside possible alternatives. For the best results, I recommend sticking to the original ingredients.

      IngredientsAlternatives
      All-purpose flourWhole wheat flour, rice flour
      CornstarchPotato starch, arrowroot starch
      Salt
      Vegetables of choice, slicedBell peppers, cabbage, zucchini, yellow onion, mushrooms, green onions (spring onions), sweet potato, asian chives, carrots
      Canola oilVegetable oil, avocado oil, sunflower oil
      Soy sauceDark soy sauce, tamari, liquid aminos, coconut aminos
      White vinegarRice vinegar, rice wine vinegar, apple cider vinegar
      SugarBrown sugar, coconut sugar, honey, maple syrup, agave nectar
      GochugaruSriracha, chili garlic sauce, chili oil, red pepper flakes, gochujang
      Sesame seeds, optional
      yachaejeon

      How to make Yachaejeon

      In a large bowl, add the flour, cornstarch and salt. Whisk together until well combined. Slowly pour in ¾ cup of cold water and whisk until a thin batter is formed. Add your sliced vegetables and fold the mixture together. 

      In a large non-stick pan over medium heat, add the canola oil. Add about a cup of batter to the pan and gently press down to flatten the pancake. Cook on one side until it’s a light golden brown color. Flip and cook until the other side is the same color. 

      Once your pancakes are done cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, white vinegar, sugar, gochugaru and sesame seeds. Lightly mix together and set aside.

      Transfer your pancakes to a cutting board and chop into bite-sized pieces. Enjoy your vegetable pancakes with the soy dipping sauce. 

      How to store the leftovers

      If you have any leftovers, simply wait until your yachaejeon has cooled down (no longer than two hours) and transfer to an airtight container. They stay good in the refrigerator for up to 2-3 days.

      You can also freeze your vegetable pancakes. I recommend storing them in a freezer bag, separating each pancake with a piece of parchment paper to avoid sticking. 

      When you are ready to enjoy your yachaejeon, reheat in the microwave, air fryer, toaster oven, oven or reheat in a skillet to keep them nice and crispy. 

      yachaejeon

      Frequently Asked Questions

      Why are my yachaejeon soggy?

      You may have used too much oil, not cooked them long enough or used too low of a temperature. To remedy this, start with half the amount of oil recommended and add more only if you need to.

      Along with this, increase the temperature of your stovetop and make sure to keep cooking your pancakes until they are browned and crispy on both sides. 

      Is yachaejeon the same as okonomiyaki?

      No, but they are quite similar. Both are vegetable pancakes, but yachaejeon is Korean and okonomiyaki is Japanese. Along with this, the batter used is slightly different.

      Yachaejeon uses a very basic batter of flour and usually cornstarch. Okonomiyaki batter also uses flour, but also contains mountain yam, eggs and dashi stock. 

      Along with this, okonomiyaki contains pork belly and the vegetable used is cabbage. Yachaejeon uses any vegetables and doesn’t contain any meat (unless you add some yourself).  

      Is yachaejeon healthy for you?

      Yes. Yachaejeon can be a very healthy snack or side dish due to it containing lots of nutrient dense vegetables. To make the dish even healthier, swap the white flour for whole wheat flour. 

      This easy swap will increase the fiber in the dish as well as increase the amounts of certain vitamins and minerals. That being said, the dish is already quite nutritious on its own. 

      yachaejeon

      Yachaejeon (Crispy Korean Vegetable Pancakes)

      This crispy vegetable pancakes are a great way to use up the extra vegetables in your refrigerator.
      Prep Time 15 minutes
      Cook Time 15 minutes
      Total Time 30 minutes
      Course Side Dish, Snack
      Cuisine korean
      Servings 3 servings

      Ingredients
        

      • 3/4 cup all-purpose flour
      • 2 tbsp cornstarch
      • 1/4 tsp salt
      • 3/4 cup cold water
      • 3 cups sliced vegetables of choice
      • 2 tbsp canola oil

      Dipping Sauce

      • 1 tbsp soy sauce
      • 1 tbsp white vinegar
      • 1 tbsp water
      • 1 tsp white sugar
      • 1 tsp gochugaru
      • 1 tsp sesame seeds optional

      Instructions
       

      • In a large bowl, add the flour, cornstarch and salt. Whisk together until well combined. Slowly pour in the cold water and whisk until a thin batter is formed. Add your sliced vegetables and fold the mixture together.
      • In a large non-stick pan over medium heat, add the canola oil. Add about a cup of batter to the pan and gently press down to flatten the pancake. Cook on one side until it’s a light golden brown color. Flip and cook until the other side is the same color.
      • Once your pancakes are done cooking, prepare the dipping sauce. In a small bowl, combine the soy sauce, white vinegar, water, sugar, gochugaru and sesame seeds. Lightly mix together and set aside.
      • Transfer your pancakes to a cutting board and chop into bite-sized pieces. Enjoy your vegetable pancakes with the soy dipping sauce.

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      tia glover rd

      My name is Tia and I am a registered dietitian and content creator.

      My goal is to help young people learn how to eat a nutritious, balanced diet without restriction or giving up cultural foods. 💛

      Hapa/Japanese American 🇺🇸🇯🇵

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