Korean Vegetable Pancakes (Yachaejeon)

Crispy, golden, and packed with veggies , these Korean vegetable pancakes are my favorite way to turn odds and ends from the fridge into something everyone asks for again and again. Quick to mix up and perfect for dipping in a tangy sauce, they’re the ultimate family-friendly snack or side.

Why You’ll Love these Vegetable Pancakes

My mom seriously made the bestest Korean Pancakes, and even she approved of my version of yachaejeon! In case you’re wondering, “Yachae” means vegetables and “Jeon” means pancakes in Korean.

Now feeding kids vegetables can feel like an uphill battle some days (right?!), which is why I love recipes like this. These vegetable pancakes are quick to make and such a fun way to serve veggies!

They’re crispy, dippable, and easy for little hands to hold. What makes these special is how they strike the perfect balance of crisp edges, tender veggies, and just enough batter to hold everything together.

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, rice pancakes, vegetable muffins…

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! And these Korean Potato Pancakes (gamjajeon).

What Others Have said:

Our whole family loves this recipe! One of the only ways to get my son to willingly eat vegetables.

These turned out amazing. Our new family favorite, my toddler loved it for her dinner. Made it twice this month. Left overs are for her daycare lunch 😁
Like another reviewer, i would say this is the best Asian sauce everrrr 😋. Thank you Min

I don’t usually post recipe comments but I just finished making/eating these and they are crazy good. 

My kids haven’t knowingly devoured so many vegetables in perhaps…ever. Thank you for sharing the recipe!

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

You’ll find the full recipe card with all the exact measurements at the bottom of this post.

Step 1: 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.

Step 2: Add all the vegetables in and combine until well coated.

Step 3: 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.

Step 4: 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.

Serving Suggestions

It’s best to 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.

Enjoy as an appetizer, side dish, or an easy snack for toddlers (and the rest of the family!).

You can refrigerate leftovers but know that the pancakes will get soft. They will still be tasty though! My kids love these cold, and they make for an easy addition to their school lunch boxes.

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

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5 from 67 votes

Korean Vegetable Pancakes

By: Min Kwon | MJ and Hungryman

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.

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 6 inch pancakes

Equipment

• Nonstick Cookware Set

Ingredients 

1x2x3x

• ▢ 1 cup all purpose flour (130g)
• ▢ 2 tablespoons corn starch or potato starch
• ▢ 3/4 teaspoon salt
• ▢ 1 teaspoon garlic powder
• ▢ 1 cup cold water
• ▢ avocado oil or any neutral oil for cooking

Vegetables (2 1/2 cups total)

• ▢ 1 cup grated and squeezed zucchini (120g)
• ▢ 1 cup grated and squeezed carrots (95g)
• ▢ 1/2 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
• ▢ 1/2 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.

Nutrition

Calories: 188kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Iron: 2mg

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