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–+ servings
korean vegetable pancakes

Yachaejeon - Vegetable Pancakes

These delicious savory "pancakes" make for a wonderful pre-meal bite, side dish, or even a light lunch or dinner. They can be made as one large cake or smaller hand sized ones. Serve with a simple dipping sauce.
5 from 1 vote
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Course: Appetizer, Brunch, Lunch, Side Dish, Street Food
Cuisine: Korean
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Author: My Hungry Traveler

Equipment

  • Large skillet, preferably nonstick
  • Large bowl, small bowl for dipping sauce

Ingredients

  • 1 cup Zucchini, cut into 1-inch long matchsticks
  • 8 Scallions, tips removed and cut in 1-inch lengths
  • 6 oz Onion, sliced thin
  • ½ cup Leeks, white part cut in 1-inch long matchsticks
  • 1 medium Jalapeno, sliced into thin slivers
  • ½ cup Sweet Potato, julienned
  • 1½ cup All-purpose flour
  • 1½ cup Water
  • 1 tsp Kosher salt
  • 8 tbsp Vegetable oil
  • 2 tbsp Soy sauce
  • 4 tbsp Rice wine vinegar (or whatever else is on hand)
  • 1½ tsp Hot pepper flakes, optional
  • 2 tsp Toasted sesame seeds
US Customary - Metric

Instructions

  • Make Dipping Sauce - In a lidded container, combine soy sauce, vinegar, hot pepper flakes, and sesame seeds. Cover, shake, and set aside.
  • Make Batter - Combine all the vegetables in a large bowl. Add flour, water, and salt. Mix everything together with a wooden spoon.
  • Make Pancakes - Heat up a large skillet over medium high heat. Make 2 batches of large pancakes or several smaller ones. Add 2 tbsp oil and be sure to coat bottom evenly.
    Pour ½ of the batter into a nonstick pan. Even it out with a spatula. Reduce heat to medium and cook until bottom becomes light golden brown, about 4-5 minutes. Shake pan or slide a spatula under pancake to be sure its not sticking anywhere. Flip pancake.
    Increase heat to medium high. Add 2 tbsp oil around the edge of the pancake. Lift up the edges with a spatula to allow the oil to flow underneath the pancake. Cook 3-4 minutes until the bottom turns golden brown. Flip and cook another 1-2 minutes on each side to get it as crispy as you like, being careful not let it burn. Transfer to a paper towel lined plate and lay paper towels on top while repeating the process again with the remaining batter.
    Cut into serving size wedges and serve with sauce.

Notes

  • Add or delete vegetables as you like.

Nutrition

Calories: 1909kcal | Carbohydrates: 193g | Protein: 31g | Fat: 114g | Saturated Fat: 17g | Polyunsaturated Fat: 64g | Monounsaturated Fat: 26g | Trans Fat: 1g | Sodium: 4438mg | Potassium: 1473mg | Fiber: 16g | Sugar: 19g | Vitamin A: 11536IU | Vitamin C: 76mg | Calcium: 266mg | Iron: 14mg