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–+ servings
Korean Vegetable Pancakes

Crispy Korean Vegetable Pancakes Bursting with Flavor

These Korean Vegetable Pancakes, or Yachaejeon, are crispy and packed with fresh vegetables, making them a delicious snack or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Snacks
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour or gluten-free blend
  • 2 tablespoons cornstarch adjust for texture
  • 3/4 cup cold water for extra crunch
  • 1/2 teaspoon turmeric can be omitted
  • 1/2 teaspoon salt adjust to taste
  • 1 teaspoon baking powder ensure it's fresh
For the Vegetables
  • 2 stalks green onions or substitute with chives
  • 1 medium red onion or spring onions
  • 1 medium carrot zucchini can be substituted
  • 1 medium red pepper any bell pepper variety
  • 1 cup cabbage use Napa or regular cabbage or kale
  • 1 optional hot pepper based on spice preference
For Frying
  • 2 tablespoons neutral oil like vegetable or canola

Equipment

  • Non-stick skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Wash and slice the green onions, red onion, carrot, red pepper, cabbage, and hot pepper into thin, uniform pieces.
  2. Make the Batter: In a bowl, whisk together flour, cornstarch, turmeric, salt, and baking powder. Gradually add cold water while whisking until smooth and slightly thick.
  3. Mix the Vegetables: Gently fold prepared vegetables into the batter until evenly coated.
  4. Prepare the Dipping Sauce: In a small bowl, mix soy sauce, rice vinegar, sesame oil, toasted sesame seeds, and chili flakes.
  5. Heat the Pan: Heat oil in a skillet over medium heat until shimmering.
  6. Cook Pancakes: Spoon vegetable batter into skillet, spreading into a thin layer. Cook until the edges are golden brown, about 3-4 minutes.
  7. Repeat Cooking: Flip pancakes and cook for another 3-4 minutes until golden crisp. Remove and repeat with remaining batter.
  8. Serve: Enjoy warm with dipping sauce.

Nutrition

Serving: 1pancakeCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

For best results, serve pancakes immediately to enjoy their crunchy texture.

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