Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe
Vegan Yachaejeon is a delicious Korean vegetable pancake made with a variety of fresh vegetables and a simple, crispy batter. This savory dish is perfect as a snack, appetizer, or side dish and highlights the vibrant, fresh flavors of zucchini, sweet potato, carrot, onion, and scallions blended into a golden, crispy pancake that’s both gluten-rich and vegan-friendly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Korean
- Diet: Vegan
Ingredients
Scale
Dry 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)
Wet Ingredients
- 1 1/2 cup room temperature water, plus additional 2-4 tbsp water to adjust consistency
Vegetables
- 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
Instructions
- Prepare the Dry Mix: In a large mixing bowl, combine the all purpose flour, baking powder, corn starch or potato starch, salt or black salt, and optional turmeric powder. Mix well to ensure an even blend of all dry ingredients.
- Add Wet Ingredients: Gradually pour in 1 1/2 cups of room temperature water into the dry mixture, stirring continuously. If the batter appears too thick, add 2 to 4 tablespoons more water to reach a smooth, pancake-batter-like consistency.
- Incorporate Vegetables: Fold in all the prepared vegetables—including zucchini, sweet potato, carrot, onion, chili, and scallions—into the batter, making sure they are evenly coated.
- Heat the Pan: Preheat a non-stick skillet or frying pan over medium heat and lightly oil it to prevent sticking.
- Cook the Pancakes: Scoop a ladleful of the veggie batter onto the heated pan and gently spread it into a thin round pancake. Cook for about 3 to 4 minutes on one side until the edges are golden and the bottom is crispy.
- Flip and Finish Cooking: Carefully flip the pancake and cook the other side for another 3 to 4 minutes. Repeat with the remaining batter.
- Serve: Once cooked and golden on both sides, transfer the pancakes to a plate lined with paper towels to remove excess oil. Serve warm with dipping sauce if desired.
Notes
- For a gluten-free version, substitute all purpose flour with gluten-free flour mixes that blend well with starches.
- Black salt adds an “eggy” flavor but regular salt works fine if preferred.
- Vegetables can be varied based on preference or seasonal availability.
- To get extra crispy edges, cook pancakes on slightly higher heat but be careful not to burn.
- Adjust water quantity according to the moisture content of the vegetables used to get the ideal batter consistency.
Keywords: Vegan Yachaejeon, Korean vegetable pancakes, vegan pancakes, Korean street food, vegetable fritters, vegan appetizer, gluten-free option