Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.
Korean Vegetable Pancakes
Whenever it's raining or gloomy outside, I crave my mom's savory Korean pancakes, like kimchi jeon, haemul pajeon, and yachaejeon - all crispy and oh so comforting!
Yachae means vegetables and Jeon means pancakes in Korean.
Take just one bite and you will immediately understand why so many of us Koreans make these savory pancakes whenever the weather is yucky or we’re in need of a pick me up!
You will also love how easy to make and customizable these veggie pancakes are. They’re such a great way to repurpose random bits of veggies to create something amazing, just like these naan pizzas, vegetable omelette, savory French toast, vegetable muffins...
And now these yachaejeon!
If you are looking for another delicious Korean appetizer or side dish, make these Korean mandu or dumplings, our most beloved family recipe for 40+ years!
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Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- All purpose flour - You can use whole wheat flour if you want to add more fiber, BUT it will change the texture and flavor. For best results, I recommend using AP flour. You can also use a Korean pancake mix from the store and leave out the cornstarch and salt.
- Cornstarch - will help produce a lighter texture batter and a crispy exterior. You can also use potato starch.
- Vegetables - Use whatever vegetables you have on hand. I personally love the combination of carrots, zucchini, and green onions.
How to Cut Vegetables
I've shredded the vegetables here to make the pancakes easy for babies and toddlers to eat. You can use a box grater or a food processor. Do make sure to remove as much moisture as possible.
You can also thinly slice using a mandoline. For vegetables like broccoli or mushrooms, chop or slice.
Pressed for time? Use pre-shredded vegetables or coleslaw mix from the store! If you do, grab an extra bag and make this Asian cabbage salad!!
Step-by-Step Instructions
- In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.
- Add all the vegetables in and combine until well coated.
- Preheat a medium cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.
- Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it's crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.
- Transfer pancake to a plate and repeat until all the batter is used up.
- Slice and enjoy immediately with my simple dipping sauce that is made with soy sauce, sesame oil, rice vinegar, sesame seeds, and maple syrup. You can also add some Korean hot pepper flakes, if desired.
Variations
This veggie pancake recipe is a great one to get scrappy with. Feel free to use whatever vegetables you like. Here are some suggestions:
- Broccoli
- Cauliflower
- Sweet potatoes
- Potato
- Mushrooms
- Bell pepper
- Green cabbage
- Onion
- Corn
- Peas
Tips for Success (A MUST Read!)
- If using shredded vegetables, be sure to squeeze out as much excess water as possible.
- The batter should be thick so stir just until well combined. Over mixing will result in soft, somewhat gummy pancakes.
- Be sure to use cold water to keep the batter as cold as possible, and move quickly in making the pancakes. This will help produce the best texture. You can also make the batter in advance and chill in the refrigerator until ready to use.
- Personally, I think this pan is perfect for pancakes!
- For that ideal crispy texture, use plenty of oil. Otherwise the pancakes will be softer and chewier, which isn't a bad thing if serving to young kids. My daughter actually prefers these soft, so oftentimes I use less oil on purpose.
- Don't flip too early. Wait until the bottom gets golden and crispy.
Serving Suggestions
Enjoy as an appetizer, side dish, or quick snack. These vegetable jeon are best fresh out of the pan when they are warmest and crispiest.
Having said that, while the pancakes will get soft once refrigerated, they will still be tasty. My kids love these cold, and they make for an easy addition to their lunchboxes.
Storage
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
To reheat, place in a toaster oven, a skillet with some oil, or the air fryer.
Frequently Asked Questions
My go-tos are zucchini, carrots, and green onion as you see here but feel free to use whatever veggies you like or have on hand!
It means you didn't use enough oil. More oil you use, the crispier the pancakes will be. Also, use cold water to keep the batter as cold as possible.
You can! Here's what I suggest - Don't add the salt to the batter and set aside a portion for your baby. Season with herbs and spices. You can then add salt to the remainder of the batter for the rest of the family.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Korean Vegetable Pancakes
Equipment
Ingredients
- 1 cup all purpose flour (130g)
- 2 tablespoons corn starch or potato starch
- ¾ teaspoon salt
- 1 teaspoon garlic powder
- 1 cup cold water
- avocado oil or any neutral oil for cooking
Vegetables (2 ½ cups total)
- 1 cup grated and squeezed zucchini (120g)
- 1 cup grated and squeezed carrots (95g)
- ½ cup thinly sliced green onion (15g)
Dipping Sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons water
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
- 1 garlic clove, minced
- ½ teaspoon sesame seeds
- 1 teaspoon chopped green onion
Instructions
- In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.
- Add all the vegetables in and combine until well coated.
- Preheat a medium cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.
- Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it's crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.
- Repeat until all the batter is used up.
- Slice and enjoy immediately with sipping sauce
Notes
- Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
- To reheat, place in a toaster oven, a skillet with some oil, or the air fryer.
Sara says
Thank you very much for this recipe! It is delicious and since I saw your Instagram post about it a few weeks ago, I've made it several times. My husband consistently tries to steal part of my share each time after he devours his 🙂 Our family loves it.
Min says
Haha tell your husband to slow down! Mama needs to eat too :). Thank you for trying the recipe!!
Bridgette says
Can't wait to make this pajeon tonight! As a half Korean, I love to go the extra mile to make sure my kids know and love their Korean heritage. I love your Korean recipes!
Min says
I hope you guys enjoy these as much as we do! And thank you! I hope to share more :).
Jenna says
Hi Min! I tried this recipe for breakfast today as my son likes the trader joes spring onion pancakes but they were out of them at my store. I gotta say, these are absolutely scrumptious! I really love Korean food and this hit the spot. I did forget to line my pan with lots of oil so they came out softer than I would like. But I LOVE the flavour! My son even had leftovers for lunch. Thank you for this recipe!
Min says
Hi Jenna! Ooh I need to try those Trader Joes pancakes now! And I'm so glad! I like to pack leftovers for C's lunch box too - he doesn't mind them soft
Julia says
Hi!! My mother is Japanese & makes a version of these but uses egg in her batter. I tried your batter and I have to say that I like it better! Shhh! So crispy! I love using cabbage in ours. Thank you for sharing!
Min says
Aww yay!!! haha I won't tell her, promise! Yes cabbage is a great addition too!
Carmen says
Hi! What sort of rice wine vinegar do you use for the dip? White or black?
Min says
Hi! White!