Yachaejeon, or Korean Vegetable Pancakes, are a beloved dish in Korean cuisine known for their crispy texture and savory flavor. These vegan pancakes are packed with fresh vegetables and offer a delightful crunch with every bite. Whether you’re looking for a quick snack, a side dish, or a light meal, Yachaejeon is versatile, easy to make, and perfect for any occasion. Paired with a tangy dipping sauce, these pancakes are sure to be a hit with everyone, whether they follow a vegan diet or not.
Ingredients:
Dry Ingredients:
- 1 ½ cups all-purpose flour (can substitute with gluten-free flour if needed)
- 2 teaspoons baking powder
- 4 tablespoons corn starch or potato starch
- 1 ½ teaspoons salt (use black salt for an “eggy” flavor)
- ½ teaspoon of turmeric (optional, for added color)
Wet Ingredients:
- 1 ½ cups room temperature water, plus additional 2-4 tablespoons to adjust consistency
Vegetables of Choice:
- 1 medium zucchini, sliced into matchsticks
- 1 small sweet potato, sliced into matchsticks or shredded (orange sweet potato used raw)
- 1 medium carrot, sliced into matchsticks or shredded
- ½ medium onion, thinly sliced
- 1 whole green chili or jalapeño (optional, for a spicy kick)
- 1 bunch scallions or green onions (about 2 cups), chopped or thinly sliced
- Other vegetables of choice, sliced (e.g., bell peppers, mushrooms, etc.)
For Cooking:
- Mild oil (such as canola or sunflower oil) for frying
Dipping Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon water
- 1 tablespoon vinegar (rice vinegar or apple cider vinegar work well)
- 1 teaspoon sugar (adjust to taste)
- 1 teaspoon sesame oil
- ½ teaspoon sesame seeds
- Gochugaru or chili flakes/powder (optional, for added heat)
Instructions:
- Prepare the Batter:
- In a large mixing bowl, combine the all-purpose flour, baking powder, corn starch or potato starch, salt (or black salt), and turmeric powder (if using).
- Gradually add the room temperature water to the dry ingredients, stirring constantly until a smooth batter forms. The batter should be thick enough to coat the vegetables but not too thick. Add 2-4 tablespoons of additional water if needed to achieve the right consistency.
- Add the Vegetables:
- Prepare your vegetables by slicing them into matchsticks or thin slices as described. Add the zucchini, sweet potato, carrot, onion, green chili or jalapeño (if using), and scallions to the batter. Mix until the vegetables are evenly coated with the batter.
- Cook the Pancakes:
- Heat a non-stick skillet or frying pan over medium heat and add a generous amount of neutral oil to coat the bottom.
- Scoop a portion of the vegetable batter mixture onto the hot skillet and spread it out evenly to form a pancake. You can make the pancakes as large or small as you like.
- Cook for 3-4 minutes on each side, or until the pancake is golden brown and crispy. Flip carefully using a spatula. Add more oil if needed to ensure even cooking and crispiness.
- Make the Dipping Sauce:
- While the pancakes are cooking, prepare the dipping sauce by mixing the soy sauce, water, vinegar, sugar, sesame oil, sesame seeds, and gochugaru or chili flakes (if using) in a small bowl. Adjust the seasoning to taste.
- Serve:
- Once the pancakes are cooked, transfer them to a plate lined with paper towels to drain any excess oil. Serve the Yachaejeon hot, accompanied by the dipping sauce on the side. Garnish with extra scallions or sesame seeds if desired.
Conclusion:
These Vegan Yachaejeon (Korean Vegetable Pancakes) are a delicious way to enjoy a variety of vegetables in a crispy, savory package. The combination of fresh veggies and a perfectly seasoned batter creates a delightful texture and flavor that’s hard to resist. Whether you’re enjoying them as a snack, appetizer, or main dish, these pancakes are sure to satisfy. The tangy dipping sauce adds the perfect finishing touch, making each bite even more enjoyable. Try this recipe today and bring a taste of Korea into your kitchen!