Name: Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Korean
Ingredients: 1 1/2 cup all purpose flour (see notes for substitutions); 2 tsp baking powder; 4 tbsp corn starch or potato starch; 1 1/2 tsp salt or black salt (for an “eggy” flavour); 1/2 tsp turmeric powder (optional for colour); 1 1/2 cup room temperature water, plus additional 2-4 tbsp water to adjust consistency; 1 medium zucchini, sliced into match sticks; 1 small sweet potato, sliced into match sticks or shredded (orange sweet potato recommended, used raw); 1 medium carrot, sliced into match sticks or shredded; 1/2 medium onion, thinly sliced; 1 long green chili or jalapeño, optional for heat; 1 bunch scallions or green onions (around 2 cups), chopped or thinly sliced; Additional vegetables of choice, thinly sliced

If you’re looking for a fun, crispy, and comforting snack that’s totally plant-powered, you’re going to adore this Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe. These savory pancakes are packed with fresh veggies and have just the right amount of crispiness to make every bite satisfying. It’s one of those recipes I keep coming back to whenever I want a simple yet impressive appetizer or side dish that pleases literally everyone, vegan or not.

I love making these pancakes when I have a colorful array of vegetables sitting in my fridge—they’re such a great way to use up produce while enjoying something deliciously crunchy. Plus, this Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe is super versatile, light on the oil, and can be whipped up in under 30 minutes. Trust me, once you make it, this dish will become your go-to for sharing with friends or a cozy night in.

Ingredients You’ll Need

The secret to great Vegan Yachaejeon is in balancing the right batter with fresh seasonal vegetables. The flour and starch combo gives a perfect crispy exterior, while the salt and turmeric add subtle depth. Here are the essentials I swear by when making these pancakes.

All purpose flour: This gives the pancakes a sturdy base. You can substitute with gluten-free flour blends if you want to make it gluten-free.
Baking powder: Helps lighten the batter just enough to keep the texture fluffy without being doughy.
Corn starch or potato starch: This is my favorite trick for that crisp, golden crust that stays crunchy even after cooling a bit.
Salt or black salt: Black salt adds an amazing “eggy” flavor if you want to mimic traditional pancakes; regular salt works great too.
Turmeric powder (optional): Just a dash for that lovely color; it doesn’t overpower at all.
Water: Room temperature water helps bring everything together smoothly.
Zucchini: Slice into matchsticks for quick cooking and great texture.
Sweet potato: I love shredding raw sweet potato to add natural sweetness and chewy texture.
Carrot: Another veggie that adds vivid color and a mild sweetness.
Onion: Thinly sliced for a bit of bite and aroma.
Green chili or jalapeño (optional): If you enjoy a little heat, this is the perfect addition.
Scallions or green onions: These give a lovely fresh onion flavor without overpowering the other veggies.
Other vegetables of choice: Feel free to experiment with mushrooms, bell peppers, or spinach!

Variations

I love mixing things up depending on what’s fresh or what mood I’m in. This Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe is super flexible, so don’t hesitate to make it your own and experiment with flavors and textures.

Gluten-free variation: I’ve swapped all purpose flour with chickpea or buckwheat flour—both work well and add a nice nutty flavor.
Spicy variation: Toss in finely chopped kimchi or extra chilies for some heat and tang. It’s fantastic if you like your pancakes a bit bolder.
Seasonal veggies: I’ve made this with shredded cabbage, mushrooms, or even thinly sliced kale when zucchini’s out of season—it always comes out delicious.
Herbs and aromatics: Adding fresh cilantro or basil gives a fragrant lift, especially when serving with a dipping sauce.

How to Make Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

Step 1: Prepare Your Veggies

Start by slicing all your vegetables into matchsticks or shredding them. I find this is key for even cooking and the best texture. If using sweet potato raw, shredding helps it cook quickly and meld with the batter. Make sure your veggies are dry—too much moisture can make the batter soggy.

Step 2: Mix the Dry Ingredients

In a large bowl, combine the flour, baking powder, corn starch, salt, and turmeric powder. Whisk these together well so the leavening and spices are evenly distributed. This ensures every bite has consistent flavor and texture.

Step 3: Add Water and Form the Batter

Gradually pour in the room temperature water while whisking to form a smooth batter. It should be like a thick yet pourable pancake batter—similar to buttermilk pancake consistency. Add extra water a tablespoon at a time if it feels too thick. This helps the pancakes bind well without being too dense.

Step 4: Combine Vegetables and Batter

Fold the prepared vegetables gently into the batter until all pieces are well coated. Don’t overmix, or your pancakes might turn out tough. This is also the moment to taste and adjust salt or add a pinch more turmeric if you want that vibrant color.

Step 5: Cook the Pancakes

Heat a non-stick skillet over medium heat, add a little oil to coat the pan. Drop spoonfuls of the batter into the pan, gently flattening them with the back of the spoon into rounds about 3-4 inches wide. Cook each side for about 3-4 minutes until golden brown and crispy. Keep an eye on the heat so the outside doesn’t burn before the inside cooks through.

How to Serve Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

A cooked vegetable pancake is shown inside a black frying pan on a stove. The pancake has one visible layer filled with thin strips of green vegetables, white cabbage, and orange carrots spread evenly. Brown grilled mushroom slices are placed on top, adding a golden-brown color to parts of the pancake. The edges are slightly crispy and light brown, contrasting with the soft center. The pan is round and deep enough to keep the pancake well contained. The background surface is white marble. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love sprinkling these pancakes with some toasted sesame seeds and chopped scallions right after cooking. A little drizzle of toasted sesame oil takes them to another level, adding that toasty aroma and extra flavor punch. Fresh herbs like cilantro also brighten up the dish beautifully if you want a fresh touch.

Side Dishes

I almost always serve Vegan Yachaejeon with a simple soy dipping sauce (soy sauce, rice vinegar, sesame oil, a pinch of sugar, and chili flakes) – it’s an unbeatable combo. These pancakes also go great next to rice bowls, kimchi, or even a light soup to balance the meal.

Creative Ways to Present

For parties, I like to cut the pancakes into bite-sized triangles and arrange them on a platter with colorful dipping sauces. Adding small bowls of pickled veggies or roasted nuts alongside makes it feel extra special. It’s always fun to serve alongside some Korean-style lettuce wraps too!

Make Ahead and Storage

Storing Leftovers

I store any leftover pancakes in an airtight container in the fridge and enjoy them within 2-3 days. Placing parchment between layers helps keep them from sticking together. They hold up surprisingly well and make for a quick, tasty snack the next day.

Freezing

These pancakes freeze beautifully! After cooking and cooling, I lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag. This way, they won’t stick and you can pull out servings as needed. I’ve found freezing retains the texture well when reheated.

Reheating

Reheat leftover or frozen Vegan Yachaejeon in a hot skillet with a tiny bit of oil—this crisps them back up perfectly. Avoid microwaving if you can because they tend to get soggy. A quick 2-3 minutes per side on the stove is all you need.

FAQs

Can I use gluten-free flour for Vegan Yachaejeon?

Absolutely! Using gluten-free flour blends or chickpea flour works well in this recipe. Just be sure to adjust the amount of water if needed since gluten-free flours absorb moisture differently. Adding potato starch helps maintain that crispiness.
What’s the best oil to cook these pancakes?

I prefer neutral oils with a high smoke point like vegetable or canola oil for frying, but a little toasted sesame oil added at the end gives amazing flavor. You don’t need much oil—just enough to coat the pan and help the pancakes crisp up nicely.
How do I make the pancakes crispy?

The key is using corn or potato starch in the batter and frying them on medium heat until golden. Avoid overcrowding the pan so they cook evenly and get crispy edges. Reheating in a skillet rather than the microwave also preserves that crunch.
Can I make these pancakes ahead for a party?

Yes! You can cook them in advance, refrigerate or freeze, then reheat just before serving. For parties, cutting into bite-sized pieces makes for easy finger food and presentation.

Final Thoughts

This Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe holds a special place in my heart because it combines simple, everyday ingredients into something crispy, vibrant, and irresistibly flavorful. It’s proof that vegan cooking can be both easy and incredibly satisfying without complicated techniques. Next time you want to impress your friends or just treat yourself with a cozy snack, give this recipe a go—you’ll be glad you did!