Korean pancakes are savory, not sweet, and they’re usually served at any time of the day, just not for breakfast.
There are many different types of savory Korean pancakes. This particular recipe is for Korean Vegetable Pancakes. In Korean they are called Yachaejeon 야채전. The listed vegetables in this recipe is just a guide; you can use whatever vegetables you have at home. Just make sure you serve it with dipping sauce because without it you won’t be getting the full experience of a true Korean Vegetable Pancake.
This Korean delicacy is crispy on the outside with a tender and chewy texture on the inside. If you prefer savory over sweet then you’re going to love this Korean Vegetable Pancake!
Korean Vegetable Pancake
A traditional Korean pancake with savory flavors. This Korean delicacy is crispy on the outside with tender and chewy texture on the inside. Don't leave out the dipping sauce!
Ingredients
- BATTER:
- 2 cups flour
- 3 tablespoons cornstarch (or potato starch)
- 2 teaspoons salt
- 2 cups ice cold water
- 1 large egg
- VEGETABLES:
- 1 potato, cut into matchsticks
- 1 zucchini, cut into matchsticks
- 1 carrot, cut into matchsticks
- 1 red sweet paprika
- 1 medium yellow onion, thinly sliced
- 12 green onions, thinly sliced
- OIL for frying
- DIPPING SAUCE:
- 3 tablespoons soy sauce
- 1 tablespoons rice wine
- 1 tablespoon water
- 1 teaspoons sesame oil
- 1 garlic clove, finely minced
- 1 teaspoon Korean red pepper flakes (gochugaru), optional
Directions
- Step 1 MAKE DIPPING SAUCE: Mix all the ingredients into a small bowl and mix. Set aside in the refrigerator until ready to serve.
- Step 2 MAKE THE BATTER: In a large bowl add the flour, cornstarch, salt, cold water and eggs. Whisk together until well combined. Set aside in the refrigerator while you prep your vegetables.
- Step 3 PREP YOUR VEGETABLES: Cut potato into matchsticks. Place in a medium bowl and soak in water. This releases some of the starch. Set aside. Cut zucchini and carrots into matchsticks. (TIP: To cut vegetables into matchsticks, cut each vegetable in a diagonal so you get flat pieces. Then stack 3-4 cut pieces at a time and slice length-wise and you should get your matchsticks.) Slice green onions into thin strips and then cut into thirds. Drain the potatoes and add to the batter. Add the rest of the vegetables to the batter too. Mix until combined.
- Step 4 COOK PANCAKES: Heat a non-stick skillet over medium-high heat. Add about 2 tablespoons of oil. Swirl the pan around so the oil covers the surface of the skillet. With a ladle add enough batter to cover the skillet. Cook until the sides turn golden brown. About 2-3 minutes. Flip and cook the other side. While cooking the 2nd side add 1 more tablespoons of oil around the edges and move the pan around so oil swirls along the outer edge. (Adding more oil helps avoid pancake from burning and creates a crispier texture.) Repeat with remaining batter.
- Step 5 SERVE: Cut pancakes into squares and serve on a platter with dipping sauce. Alternatively you can serve the pancake as is with some dipping sauce drizzled on top or on the side.