Yachaejeon is a delicious Korean savoury vegetable pancake. It’s made with a mix of colourful vegetables that are cooked with a batter to make a thin and crispy pancake. It can be served as a main, appetiser, or side dish.
The name Yachaejeon is derived from “yachae,” meaning vegetables, and “jeon,” which refers to a type of or fritter or pancake, or food that have been pan-fried or battered.
So it can be customised to your liking and you can use any vegetables that you need to use up.
This crispy, colorful pancake is loaded with fresh vegetables, making it both nutritious and delicious.
Yachajeon – Naturally vegan
Yachajeon has deep roots in Korean culinary tradition. There are many different types of jeon, that have been a staple in Korean households for centuries, often served during festive occasions, family gatherings, or as a comforting everyday meal.
Historically, jeon was prepared with various ingredients depending on availability, including meat, seafood, and vegetables. Over time, yachajeon became a beloved variation, celebrated for its simplicity and the use of readily available vegetables.
While pajeon (green onion pancake) and haemuljeon (seafood pancake) are also popular, yachajeon stands out for its versatility and accessibility, making it an ideal choice for both vegans and non-vegans alike.
It’s usually naturally vegan but some versions might include non-vegan ingredients, such as eggs in the batter for added richness or seafood like shrimp or squid mixed in for extra flavor.
Yachajeon Ingredients
- Thinly slices or julienne vegetables: Such as courgettes (zucchini), carrot, sweet potato, leeks, spring onions, mushrooms, onions and more!
- Plain flour
- Water
- Cornstarch
- Salt
- Vegetable oil for frying
- Soy sauce
- Vinegar
- Sesame seeds
- Korean hot pepper chili flakes
Yachajeon Step by Step Instructions
Prepare the Vegetables:
- Julienne the courgettes, sweet potatoes, and leeks into thin strips.
- Thinly slice the mushrooms and onion.
- Cut the spring onions into long strips.
- Combine all the vegetables in a large bowl, then measure out 4 cups of the mixed vegetables.
Make the Batter:
- In a separate bowl, combine the flour, cornstarch (optional), and a pinch of salt.
- Gradually pour in the water while whisking continuously to prevent lumps, creating a smooth batter.
Combine Vegetables and Batter:
- Pour the batter over the mixed vegetables, stirring until all the vegetables are evenly coated.
Cook the Pancakes:
- Heat about 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
- With these quantities you can make 4 medium ones or more smaller ones. If you make them smaller, you will get a crunchier finish. Spoon a portion of the vegetable mixture into the pan, spreading it out as thinly as possible to ensure a crispy pancake.
- Fry for about 5 minutes, or until the bottom is golden and crisp. Check frequently to avoid burning.
- Carefully lift the pancake with a spatula, shake the pan to ensure it’s not sticking, then flip it over.
- Drizzle a bit more oil around the edges of the pancake, allowing it to run under and crisp up the second side.
- Cook for another 5 minutes, or until golden and crispy on the other side.
Serve:
- Transfer the pancake to a cutting board and slice it into squares or wedges.
- Serve hot with the dipping sauce of your choice.
Enjoy your crispy and delicious Yachaejeon!
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How To Make Yachaejeon – Korean Vegetable Pancakes
Ingredients
Vegetables ( 4 cups totale)
- 1/2 courgette zucchini
- 1/4 Sweet potato
- 1/2 Leeks
- 1 Spring onion
- 4 Mushrooms
- 1/2 Onion
Batter
- 1 cup plain flour
- 1 cup water
- 2 tbsp cornstarch optional
- a pinch Salt
Dipping Sauce
- 3 tbsp soy sauce
- 1 tbsp white vinegar
- 1 tbsp sesame seeds
- 1/2 tsp Korean hot pepper chili flakes otiopnal
Extra
- Vegetable oil for frying
Instructions
- Prepare the Vegetables: Julienne the courgettes, sweet potatoes, and leeks into thin strips. Thinly slice the mushrooms and onion. Cut the spring onions into long strips. Combine all the vegetables in a large bowl, then measure out 4 cups of the mixed vegetables.
- Make the Batter: In a separate bowl, combine the flour, cornstarch, and a pinch of salt. Gradually pour in the water while whisking continuously to prevent lumps, creating a smooth batter.
- Combine Vegetables and Batter: Pour the batter over the mixed vegetables, stirring until all the vegetables are evenly coated.
- Cook the Pancakes: Heat about 2 tablespoons of vegetable oil in a non-stick pan over medium heat.
- With these quantities you can make 4 medium ones or more smaller ones. If you make them smaller, you will get a crunchier finish. Spoon a portion of the vegetable mixture into the pan, spreading it out as thinly as possible to ensure a crispy pancake.
- Fry for about 5 minutes, or until the bottom is golden and crisp. Check frequently to avoid burning. Carefully lift the pancake with a spatula, shake the pan to ensure it's not sticking, then flip it over. Drizzle a bit more oil around the edges of the pancake, allowing it to run under and crisp up the second side.Cook for another 5 minutes, or until golden and crispy on the other side.
- Serve: Transfer the pancake to a cutting board and slice it into squares or wedges. Serve hot with the dipping sauce of your choice.
