Description
These Korean Vegetable Pancakes (Yachaejeon) are crispy, savory, and packed with fresh vegetables, served with a flavorful soy dipping sauce. Perfect as a snack or appetizer, they bring vibrant colors and authentic Korean flavors to your table.
Ingredients
Units
Scale
Batter
- 200 g flour
- 3 tbsp cornstarch
- 250 ml water
- 1 tsp turmeric
- 1/2 tsp salt
- 1/3 tsp baking powder
Vegetables
- 10 green onions (cut short)
- 1 red onion (sliced)
- 1 carrot (cut into thin strips)
- 1 red pepper (cut into thin strips)
- 1/2 small cabbage (cut into thin strips)
- 1 hot pepper (finely chopped)
For frying
- Oil for frying
Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp toasted sesame seeds
- 1/2 tsp chili flakes
- 1 tsp sesame oil
Instructions
- Prepare the vegetables: Slice the green onions short, cut the red onion into thin slices, cut the carrot into thin strips, slice the red pepper into strips, thinly slice the cabbage, and finely chop the hot pepper.
- Make the batter: Whisk flour, cornstarch, turmeric, salt, baking powder, and water until smooth.
- Mix vegetables: Fold all the prepared vegetables into the batter until evenly coated.
- Prepare the dipping sauce: In a small bowl, mix soy sauce, sesame oil, rice vinegar, toasted sesame seeds, and chili flakes. Set aside.
- Heat pan: Add a little oil to a large pan over medium heat.
- Cook pancakes: Spoon batter into the pan, spread thin, cook until golden and crisp, flip, and cook the other side.
- Repeat: Continue with remaining batter, adding oil as needed.
- Serve: Enjoy the pancakes warm with the prepared soy dipping sauce.
Notes
- For best results, spread the batter thinly to ensure the pancakes get crispy.
- Adjust the heat as needed to avoid burning while ensuring the pancakes are cooked through.
- The dipping sauce can be adjusted to taste by adding more chili flakes for extra heat.
