Vegetable pancake

Yachaejeon 야채전

I made vegetable pancake this time. This food reminds me of my mother’s side grandmother who passed away a long time ago. When I was young, my mother used to send me and my siblings to her mother’s house located in a small village in the countryside during school vacation.

My grandmother was the number one cook in the world!
Whatever she made, it was so tasty! I remember she made this vegetable pancake all afternoon because she had to feed so many family members. While she was cooking this pancake, we all waited, watching what she was doing until she finished. Once she brought it out, we ate it very fast!

When it’s a rainy weekend, one of family members says: “Do we have some materials for jeon Let’s make it!”


  • ½ cup flour
  • 2/3 cup water
  • ½ ts salt
  • ½ cup green onions, chopped
  • ½ cup Asian chives, chopped (if it’s not available, replace with green onion)
  • ½ cup zucchini, cut into matchsticks
  • ½ cup chopped seafood (optional): squid, shrimp, or scallop
  • green chili pepper
  • 1 egg
  • vegetable oil


  1. Make batter by mixing flour, salt, and water in a big bowl.
  2. Add green onions, Asian chives, zucchini, green chili pepper, and seafood and mix it up.
  3. In a large heated pan, put vegetable oil generously (about 3 tbs) and spread the vegetable pancake batter evenly into a circle. Press it down with a spoon or spatula. Lower the heat down to medium.
  4. When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.
  5. Turn the pancake over.
  6. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.

*tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.



  1. halfkoreangirl Omak, Washington My profile page joined 6/10
    Posted March 29th, 2014 at 1:15 am | # |

    Thank you Maangchi. I have been looking for this recipe. My mom used to call it record pizza. I was wondering can you post a recipe for Omurice?

  2. Yvonne Hoschopf Germany My profile page joined 11/13
    Posted November 7th, 2013 at 7:34 am | # |

    Hi Maangchi, I’m a big fan of korean food, and I’ve been following your recipes ever since I came across your cooking channel a few years ago while looking for homemade kimchi. I love the way you make the daily cooking so simple and tasty! Today I’ve tried this pancake, all went well, except that it was perfectly crisp and golden outside, but wet inside. I’ve extended the cooking time, and tried to press it as thin as possible, but by the thrid attempt it was still not quite there. Can you tell me what might have gone wrong?

  3. Endang Jakarta My profile page joined 6/13
    Posted June 7th, 2013 at 8:49 pm | # |

    Hi Maangchi! Thank you for sharing all beautiful and delicious dishes from Korea. I am your big fan for Korean dishes and so far your website still become my number one reference if I want to cook my own Korean food. You made it so easy and simple but the taste is fabulous! Love it very much. Last week I have made this yachaejeon, this is the five or… ten times?? I made it and still become my favorite. Thank you! Thank you! ^_^

  4. Suzysunkyu Ukraine My profile page joined 4/13
    Posted April 29th, 2013 at 11:47 am | # |

    Hello Maangchi!
    I was just wondering if it would be okay to replace the green hot peppers with red ones. Would this make a big difference?

    • Maangchi New York City My profile page joined 8/08
      Posted April 29th, 2013 at 12:39 pm | # |

      yeah green chili peppers are usually used. However if you want, why not using red chili pepper?

  5. jaimiewong HK My profile page joined 4/13
    Posted April 20th, 2013 at 12:07 pm | # |

    Hi :)
    I would like to ask your recipe serve how many people?

  6. Lesliejane Canada My profile page joined 3/13
    Posted March 31st, 2013 at 1:26 am | # |

    I made this tonight and it was so delicious. I don’t usually add seafood to my Korean pancakes but it was sooo good. I will add it to my blog next week sometime… I’ll be sure to link back to you! Thanks again! :)

  7. CynthiaH Wichita My profile page joined 1/12
    Posted February 6th, 2013 at 11:40 pm | # |

    Hi, Maangchi,
    I’m having some friends over and I’m serving Spicy Radish and Beef soup, so I thought this would make a good appetizer. The soup I’ve made many times, but this will be my first try at the pancake.
    My question is, can I use a little frozen hash brown potatoes in this pancake? Does that sound tasty or too strange?
    Thank you!

  8. Miyuki USA My profile page joined 6/12
    Posted June 26th, 2012 at 9:04 pm | # |

    Hello Maangchi!

    I just made this pancake, a nice easy recipe for my first time cooking Korean food. Its super easy and delicious. My only mistake was that the pancake came out too thick, so it was a bit gooey on the inside. Next time I’ll make two thinner ones :)

  9. chelseaandfred New York My profile page joined 4/12
    Posted April 5th, 2012 at 6:40 pm | # |

    Heya Maangchi,

    We’re foodies and like exploring cultures through cuisine; I found you by randomly browsing on Youtube. Chelsea’s meals could make ya foodgasm but me, Fred, lol, that’s sadly not the case…I’ve gotten into cooking again to give her days off and I must say that this is a perfect beginner recipe for someone like me…I added shredded potatoes for that hash browns effect. I made it twice in 2 days lol. Needless to say, I will try more of your recipes…I’m looking at Dakjuk and maybe a harissa/sriracha kimchi


  10. stanize Amsterdam My profile page joined 2/12
    Posted February 16th, 2012 at 7:21 am | # |

    Dear Maangchi,
    I tried to make this for the first time today, it wasn’t that great, but it was much more better than my canteen food at work. Now, next on my target is Chamchije​on!

  11. Xuxu China My profile page joined 10/11
    Posted October 6th, 2011 at 3:41 am | # |

    Hi maangchi! I watched your vegetable pancake video on youtube & I want to ask you about the sauce. I live in China and they have 2 kinds of vinegar here, the black vinegar and white vinegar, which one do I have to use to make the pancake sauce? thank you!

  12. Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
    Posted August 8th, 2011 at 7:01 pm | # |

    Hey, Maangchi, thank you so much for this recipe. I love it. My family (who has more “American” tastes) doesn’t always try the Korean food I make, but they love yachaejeon. I made it with green onion, zucchini, anaheim pepper, and some kale from our garden, and it was delicious. Growing up in America, I never dreamed that a bunch of vegetables could be so good :-)

  13. BlueCrush Seattle My profile page joined 3/11
    Posted May 25th, 2011 at 1:50 am | # |

    Great recipe, I make this at least twice a week. It is so yummy in my tummy, lol. I brought some to work for my friends to enjoy and they loved it! They were amazed that they were so good and they loved the dipping sauce.

  14. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted April 9th, 2011 at 11:44 pm | # |

    I tried making 해물전 today–I just used green onions and the frozen mix of seafood that they sell at the Korean grocery store. It turned out tasting great, but I couldn’t spread it thin enough in my 12 inch pan. Also, my non stick pan needs to be replaced so that was another problem. Anyway, it was delicious. My daughters loved it and they growled at me when I tried to take some bites off of their plates. (We are working on good manners, but it is a work in progress.) They told me “Mommy we LOVE seafood.”

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2011 at 1:21 am | # |

      ” My daughters loved it and they growled at me when I tried to take some bites off of their plates..” You are such a good mom! Your children will always remember cooking and eating together experience when they grow up.

  15. aroco017 My profile page joined 3/11
    Posted April 4th, 2011 at 10:42 am | # |

    Dear Maangchi,

    Your website is great! It is hard to find English written recipes while here in Korea and I love that I can come to this hub and find all the recipes that I need! I have tried this recipe because I really love the various pancakes served! I adapted your recipe on my blog http://farmeggs.wordpress.com/2011/04/04/vegetable-pancakes/
    if you are interested! I didn’t use any seafood though and kept it pretty simple, but they still tasted great!

    Keep it up!
    Anna xo

  16. meileen Philippines My profile page joined 3/11
    Posted March 22nd, 2011 at 3:38 am | # |

    I have tried this recipe over and over again, and my family really loves it…It’s an easy recipe….I will try knimchi jeon next time…Anneyong!Gomawo!

  17. Sriwanti Jakarta, Indonesia My profile page I'm a fan! joined 12/10
    Posted December 28th, 2010 at 7:27 am | # |

    Hi maangchi, i made this and posted it thru flickr but my flickr account name is crystalbutterfly.. i added carrot and use red chilli instead of green (to make it colourful) thanks for ur recipe… :) but i failed with kimchijeon.. it’s mushy so i added batter n fried 2nd time turned out ok just too much flour.. hahahaa…

  18. karenlee9612 My profile page joined 10/10
    Posted October 23rd, 2010 at 1:17 am | # |

    Hi Maangchi,

    I live in Hong Kong and my whole family loves eating spicy Korean food. As my mum loves watching your videos, i watch them too :) i just tried cooking the zucchini pancake, but it doesn’t go all crispy like yours though i’ve already cooked it for a long time. What should i do????

    • joyoon My profile page joined 8/10
      Posted December 15th, 2010 at 7:26 pm | # |

      Oh you have to spread it thinly, and use more oil. If you don’t put enough oil in, it won’t become crispy. Also cook on Medium High heat.

  19. Ratty Bangkok Thailand My profile page joined 9/10
    Posted September 14th, 2010 at 12:23 am | # |

    Hi, Maanchi!!
    I am new here and haven’t tried cooking any of your recipes yet. I often go to Korean restaurants because my husband is a Korean. I love Korean food and I think it’s time for me to start learning how to make Korean food seriously.

    Well, sorry if my question sounds silly, but what is the type of flour using in this case, “yachaejeon”? I want to know so I can go buy the correct type of flour.

    Thanx so much!

    • Maangchi New York City My profile page joined 8/08
      Posted September 14th, 2010 at 1:55 pm | # |

      yeah, it’s all purpose flour. yay! I’m so happy to hear that you start learning Korean cooking more seriously. Lucky husband! : )

  20. Hikari liverpool My profile page joined 3/10
    Posted March 29th, 2010 at 9:03 am | # |

    Hiya maangchi!
    I love vegetables and eat plenty but my family just eats meat and no veg or anything!Today I made yachaejeon for everyone and I think its the first time I have seen them enjoy vegetables! Thank you soo much! I’ll be using all your recipies to help my mum cook better and make my family healthier!!! I’m not sure how to send you a picture but when I figure it out I will post it. Thank you sooooo much!

    • Maangchi New York City My profile page joined 8/08
      Posted March 29th, 2010 at 9:17 am | # |

      oh, yeah? Wow, great news! I’m so happy to hear that your family enjoyed your vegetable pancakes! I know how you feel. : )

  21. Reeney Singapore My profile page joined 3/10
    Posted March 24th, 2010 at 9:34 am | # |


    I just made this for dinner and it was Delicious! I loved the crispy edges. I have a question though, is there a difference if you just add the egg to the batter rather than just pouring it on top, will it make it less crispy?

    • Maangchi New York City My profile page joined 8/08
      Posted March 24th, 2010 at 5:05 pm | # |

      If you add egg to the batter, use less water because egg makes the batter runnier. 1 egg is approximately 3 tbs water?

  22. Ayalah
    Posted January 8th, 2010 at 1:13 pm | # |

    Dear Maangchi,

    Thank you so much for the great recipes! I tried making the Korean pancake today, and I have a question for you… I’ve never had Korean pancakes, what is supposed to be the texture of the inside?

    Mine was very soft on the inside, and I was a bit nervous if it perhaps wasn’t cooked through. Perhaps the pan that I used was too small, it’s 9 inches in diameter. I think that all the vegetables started releasing juice, and that’s why it became soft on the inside. Is that how it’s supposed to be?

    Thank you!

    • koralex90 Davis, CA My profile page I'm a fan! joined 6/09
      Posted January 11th, 2010 at 9:42 pm | # |

      make sure its not more than 1 cm thick.. as long as it is crispy on the outside and not too watery in the inside its fine that its soft. try not to make it too thick (maybe make two pancakes instead with the recipe above) so it is crispier. :) enjoy~ soft is okay as long as the seafood is fully cooked.

      • Maangchi New York City My profile page joined 8/08
        Posted January 12th, 2010 at 9:45 am | # |

        koralex90! I don’t know how much thank you for answering people’s questions! Your answer is exactly what I would say! : )

      • Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
        Posted January 12th, 2010 at 9:50 am | # |

        Don’t forget Maangchi’s tip (from hobakjeon vid)! Make it extra crispy by cooking it in a few drops of sesame oil.

  23. cybergabi
    Posted December 25th, 2009 at 10:57 pm | # |

    Dear Maangchi,

    We had a Christmas dinner with lots of recipes (all meat-free) from your website. It was awesome! Photos are here: http://www.flickr.com/photos/cybergabi/4214289059/

    I loved the pancakes and the spinach side dish best. The soup with the dumplings was a bit disappointing, considering the amount of time and effort it took – maybe we should have gone for the spicy one? Neither of us ever had gingko nuts before, but we found them pretty great.

    Thanks a lot for your wonderful recipes – we had a really great time, and awesome food too!

    • Maangchi New York City My profile page joined 8/08
      Posted December 26th, 2009 at 9:12 am | # |

      yay! I just checked your photo page. Everything looks great!
      The pancakes look very circle shape and your spinach side dish looks very green! : ) How can I show all these beautiful photos to my other readers? I want every single person who is interested in Korean cooking to see the photos!
      Thank you very much!

  24. maximon
    Posted December 20th, 2009 at 12:03 pm | # |

    i want to know what is the name of this dish in Korean… please reply to my email thx..

  25. ria
    Posted December 11th, 2009 at 4:35 am | # |

    dear maangchi..i really love ur site..
    i really curious about zucchini…
    i saw some vid, she use a vegetable that physically looks like zucchini
    just the inside colour different..(little bit orange like pumpkin).
    b’cause i saw on your vid the colour of the inside part is white, or there are another kind of zucchini in korea?
    thanks alot^^

  26. sirdanilot
    Posted December 9th, 2009 at 1:07 pm | # |

    My pancake sticked to my pan, so I couldn’t flip it and it didn’t look very nice. However, the taste made up for it!

    Note to self: buy a non-stick pan…

  27. yuna
    Posted October 30th, 2009 at 1:06 am | # |

    omg! i almost broke my pancake when i flipped it! >.<

  28. georgia
    Posted October 18th, 2009 at 8:08 pm | # |

    Thank you, Maangchi!

    I just made this pancake for dinner. It is so unbelievably delicious! It is my new favorite Korean dish!

  29. Darlene
    Posted October 4th, 2009 at 12:09 am | # |

    Can I use the mushroom flour I see in the E-Mart? I see an aisle with a couple of different pancake flours and I am interested in what looks like the mushroom based one. What do you think? Is there a difference in the measurement?

  30. kelly
    Posted September 22nd, 2009 at 1:08 am | # |

    Hi Maangchi!

    I have one question want to ask you. In this recipes, you used flour for it. So, what kind of the flour was you use? Can you tell me? Also, I really love Korean food, I’m trying cook Korean food now ^^ … anyway, hope you success with your cooking

    Thanks and bye

    • Maangchi New York City My profile page joined 8/08
      Posted September 22nd, 2009 at 9:19 am | # |

      I use all purpose flour for this. Good luck with Korean cooking, let me know how it turns out. Thanks!

  31. Eva
    Posted September 15th, 2009 at 12:48 am | # |

    Hi Maangchi,

    I’m a New Yorker living in Seoul, Korea for the last year. I love Korean food but have no idea how it’s made most of the time. When I leave Korea, I’d like to be able to recreate the dishes I’ve eaten here. So I’m very thankful for your food blog. I love your videos and wish I could do the same on my food blog but I have a tiny kitchen so that’s not possible. FYI, you’re also the most fashionable food blogger I’ve seen so far.;D

  32. Lauren
    Posted September 10th, 2009 at 1:05 pm | # |

    Hi Maangchi! I tried out your recipe and it was AMAZING! I’m really glad that I found your site. I’m an Adopted Korean and have many Adopted Korean friends. We all love Korean food, and I am definitely sensing a Korean dinner soon ^-^ I do have one question though. I have heard of a Kimchi pancake. Would/Should I add anything else besides the Kimchi? Also, what kind of vinegar do you use in the dipping sauce?

    • Maangchi New York City My profile page joined 8/08
      Posted September 15th, 2009 at 7:24 am | # |

      Hi, Lauren!
      Sorry about my late reply! To make kimchi jeon (kimchi pancake), I make the batter with chopped kimchi (sour taste), and some kimchi juice, sugar, flour, and water. I use apple vinegar. Thank you very much for your interest in my recipes!

  33. Lana
    Posted August 29th, 2009 at 10:45 pm | # |

    Hehe, today i just made this but i think i put too less flour. It looked lke a patch of grass and also i had trouble with flipping. But it still ended up delicious :)

  34. happymom
    Posted August 20th, 2009 at 6:16 pm | # |

    I will try that again, and will let you know how it comes out! thanks a lot maangchi.

  35. happymom
    Posted August 20th, 2009 at 4:39 pm | # |

    HI maangchi, I made the pancake tonight, and it was not like yours at all. mine came out soft not crispy, and can you tell me what I’ve done wrong? I put 1/2 cup of flour like you, but i didn’t have 2/3 measurement cup, so I used 1/3 cup twice~ I wonder if thats the problem.

    • Maangchi New York City My profile page joined 8/08
      Posted August 20th, 2009 at 4:53 pm | # |

      I use 2 of 1/3 cup to make 2/3 cup, too.
      Why don’t you cook longer with more vegetable oil? You could use more flour to make thicker batter.

    • timonmaui
      Posted August 27th, 2009 at 2:07 pm | # |

      Hi happymom: You can use 1/4 cup cornstarch + the 1/4 cup flour. I use this measurement in Maangchi’s recipe and it comes out crispy.

  36. Trina
    Posted August 15th, 2009 at 1:09 am | # |

    Would you know how to make potato pancake? i had it at a korea restaurant and it was very good =)

  37. Frank
    Posted August 12th, 2009 at 10:59 pm | # |


    O my goodness, I am so thankful for your videos. I’ve always loved Korean food, and love to make it myself now.

    Something I had tonight was this recipe, but there was squid added into the dish. Or maybe octopus… not sure, but one of the two for sure. My wife fell in love with it as well. And she is usually not very adventurous. I keep trying to get her to put the red pepper paste in her bimbim-bap, and mix it up, but she insists on eating all the parts separately… hehe.

    Thanks again for the service you are providing to us online foodies!

    • Mars
      Posted September 8th, 2009 at 3:08 pm | # |

      My mom would make this all the time, she would put squid/octopus (not sure what it is either, have to ask her) and little bits of kimchi, plus vegetables. This dipped in Cho Kanjang (soy sauce + vinegar) OMG mm mm good!!

  38. D
    Posted August 10th, 2009 at 7:52 am | # |

    Hi Maangchi: Can you make the vegetable pancake using whole wheat flour instead of white flour? Also, is there a easy way to turn the pancake over if you don’t know how to flip the pancake over? I guess, slide the pancake onto a plate and then turn over the plate back into the pan?

    We had a great dining experience for our first time in a Korean restaurant. We were surprised that along with your meal, your meal includes an array of side dishes (kimchi, anchovies, bean sprouts, green salad, picked vegetables, seaweed, fish cakes, etc.) All were delicious, especially the green saiad – very healthy). Our waitress had to show us how to eat the side dishes along with seaweed, rice and our main entree. It was all good! Can you do a video demonstration on proper dining etiquette in eating Korean foods, including soups and stews?

    Also, I know you’re going to say I’m asking in the wrong area, but what I like to know how to make the dressing for the green salad. It was salty and sweet and delicious! I can eat that every night.

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2009 at 7:04 am | # |

      I use plain white flour when I make my vegetable pancake. I don’t like the taste of pancake made with whole wheat flour.
      Use your spatula to flip your pancake.
      Green salad? Check the recipe for seasoned green onion salad here
      You can replace green onions with your favorite vegetables.

  39. Liz
    Posted July 21st, 2009 at 6:12 am | # |

    so glad i found your site! :D
    and now i know why my pajeon always come out wierd.
    i’ve been following a recipe that says to mix the egg in the mixture as well. maybe that’s why the pajeon always becomes thick, almost like the western kind of pancakes. lol.

    i’m going to try kimchi pajeon for dinner tonight with your recipe, hope it goes well! :D

  40. Pio Abella Vito
    Posted July 20th, 2009 at 11:10 pm | # |

    hi maangchi! ;-)

    another additional info about boochoo. Here in the Philippines we call it Kuchay. We also use is to make a stir-fried dish made with tofu, kuchay and shrimps. Some people add it in soups as well. Add we also use it to make siomai. It’s very similar to mandoo without the kimchi.

  41. Jessica
    Posted July 4th, 2009 at 3:46 am | # |


    Hi I was one of the people at your NYC meetup- my friend introduced me to your page and asked me to come and since then I’ve tried a lot of your recipes. Pajun is one of my favorite Korean dishes and I’ve made it a bunch of times since trying out the recipe last week. I think the key is a big enough pan- I tried making smaller pancakes in a small/ medium pan but it always comes out undercooked in the middle and not thin enough. Today I tried it with a wok and it came out perfect just like the ones I’d order from Korean restaurants! Thanks for the recipe and demonstration!

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2009 at 9:29 am | # |

      Thank you for the good tip!
      I remember you! : ) I’m so glad to hear that your pancake turned out good!

  42. Martha from Hoju
    Posted July 1st, 2009 at 11:19 pm | # |

    Hi Maangchi,

    I had buchu jeon for lunch just after watching your utube. I did not have garlic chives instead I increased my zuchinni and spring onions and measured it to 4 cups. It came out perfectly. Was a little worried when flipping it but it came out very well too. Better than using a spatula. I know I will break it if I turn it using spatula. Really like your website, you make cooking tasty food seems so easy and most of all my food comes out good after watching you do it and following your instructions.

    Looking forward to trying your other recipes.

    Martha from Hoju.

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2009 at 9:29 am | # |

      That’s true that flipping jeon (pancake) is much easier than using a spatula! : ) You must be good at cooking!

  43. Pam
    Posted June 23rd, 2009 at 3:44 am | # |

    Thanks for the recipe, I just made it follow your recipe, and it is so yummy, I forget to buy zuchini, but I substitute zuchini with little shred carrot and litlle shred cabbage, I also put scallop. It taste and smell so good, I made two big pieces of pancake, we finish it real fast, next day I do again, but no more scallop, I use Kani (Japanese immitate crab meat, buy from Korean store), It also taste and smell so good, we will made this pancake again and again later, it is our favorite menu now.
    Thanks for great recipe ;)

    • Maangchi New York City My profile page joined 8/08
      Posted June 23rd, 2009 at 7:47 am | # |

      wonderful! I’m so glad you like the recipe. You can use any type of vegetable ingredients. Green onions, Asian chives are always delicious for pancake.

  44. Maangchi New York City My profile page joined 8/08
    Posted March 9th, 2009 at 6:18 pm | # |

    haha, drank too much?
    I checked your kimchi jeon on your blog which makes my mouth water. I should make it tomorrow. : )

  45. mina
    Posted March 9th, 2009 at 9:58 am | # |

    what an awesome flip! you make it look so easy, maangchi… i made kimchi jeon last night but i drank too much so when i tried to flip it, the pancake broke… ><


  46. May W
    Posted February 15th, 2009 at 8:55 pm | # |

    omg. how’d you do that flip? hahahha.

    i’m gonna cook this often now that im alone studying in canada. eating out is too expensive, and i really miss the good korean food at home!

  47. Maangchi New York City My profile page joined 8/08
    Posted January 29th, 2009 at 11:28 pm | # |

    I used seafood in this recipe. You don’t like to eat it, then just skip it. It will still be delicious.

  48. Sa
    Posted January 29th, 2009 at 8:32 pm | # |

    Hi Maangchi,
    I love your website. I came across your website through google search. I’d like to try this recipe except that I don’t eat meat. Do you have any suggestions on what I should add instead of shrimp?

  49. Maangchi New York City My profile page joined 8/08
    Posted January 13th, 2009 at 5:15 pm | # |

    I’m in love with you, too! haha! Yachae jeon can be made with any kind of leftover vegetables. I like to use green onions or Asian chives (buchu in Korean)

  50. Erika
    Posted January 13th, 2009 at 4:37 pm | # |

    Hi Maangchi,

    I found your site while looking for korean cooking sites this weekend. I never expected to run into such a comprehensive, fun site filled with all my favorite korean dishes and not only are the recipes included there’s video also!! I am in love with your site, so expect to see me here often ^.^. I can’t wait to try making yachae jeon, it’s always been a little intimidating to me! Once again thanks and I’ll let you the results!

  51. Maangchi New York City My profile page joined 8/08
    Posted January 6th, 2009 at 9:34 pm | # |

    hmm, it will be unusual pancake if you add chicken to it. But anyway, try it out. Why not? : )

  52. Camilla
    Posted January 6th, 2009 at 11:37 am | # |

    Hi Maangchi
    thanks for all the good recipe for korean food.
    can i use chicken insted of seafood for the pancake


  53. Maangchi New York City My profile page joined 8/08
    Posted December 11th, 2008 at 3:15 pm | # |

    You need special care for your pan for pancake. It’s very simple! Don’t use the pan for many kinds of different dishes. My pan for pancake is never used for other purpose.

  54. Aaron
    Posted December 11th, 2008 at 12:51 am | # |


    I’ve been making the pancake successfully for a few weeks and then all of a sudden the mixture has started the stick to my pan. Could it be my pan, which I only bought a few months ago, or could it be my mixture? Ahh prepping the pancake for 20 minutes and then having it turn into a shrinked out pile of mush can be very frustrating albeit not very tasty.

  55. Ju
    Posted November 27th, 2008 at 2:07 pm | # |

    And I did it! I made perfect Jeon- twice and they were good! I didn’t use seafood as I did not have any, so I used some leftover roast chicken. Thank you for the recipe and video!

    Today I made bimbimbap from your recipe but without the special dried veg as I cannot find it here. It is delicious. :D

  56. Maangchi New York City My profile page joined 8/08
    Posted October 25th, 2008 at 3:26 pm | # |

    Thank you, I am sure you will make the most delicious vegetable pancake sooner or later. : )

  57. Ju
    Posted October 25th, 2008 at 1:58 pm | # |

    I tried this tonight, it was good but it had a slight squidgy centre, so next time I think I will put less veg, I think I was over generous with the veg! :)

    Next time it will be perfect and crispy all the way with no squidgy centre!

    I love this blog, recipe and the videos! I only wished I had a better Korean shop around for ingredients.

    Keep up the good work and do add more recipes and videos, Maangchi! :)

  58. Maangchi New York City My profile page joined 8/08
    Posted October 5th, 2008 at 9:43 pm | # |

    You can flip now! Congratulation!

  59. Portugalbear
    Posted October 5th, 2008 at 9:03 pm | # |

    I finally did the pancakes complete with the flip and it tasted great. Thanks Maangchi. Now i’m more confident with my flip = )

  60. Portugalbear
    Posted October 2nd, 2008 at 2:18 am | # |

    this i can’t wait to try. i’ve viewed this video more than 5 times and i still get awed everytime you do the flip. in fact i’m practicing the flip using a pot holder. i hope when i do the real thing, i can catch it.

  61. Maangchi New York City My profile page joined 8/08
    Posted September 15th, 2008 at 6:13 pm | # |

    Oatmeal lover,
    Thank you very much for your nice comment!

    Can you leave the information about the grocery store “Where do you buy your Korean ingredients?” in Forum section? It will be big help for those who are looking for Korean grocery stores in your area.

  62. Oatmeal lover
    Posted September 15th, 2008 at 5:11 pm | # |

    Hi Maangchi

    You safe my life in a small town. Before I found your teaching VDO clips, I drove 2.5 hours to Nashville where is the closest Korean restaurant. Now I cook Korean dishes myself!!! I watch your website every morning before cooking my lunch and then again in the afternoon before cooking dinner. I’m your true big fan!! Thank for your great works.

  63. Maangchi New York City My profile page joined 8/08
    Posted August 28th, 2008 at 10:13 pm | # |

    The sauce is made by mixing 1 tbs soy sauce and 1/2 tbs vinegar.

  64. jessica
    Posted August 28th, 2008 at 7:22 pm | # |

    for the pancake what kinda sauce is it?

  65. Maangchi New York City My profile page joined 8/08
    Posted August 13th, 2008 at 8:01 pm | # |

    We must be sitting at the computer at the same time!
    Your expression “inner han guk”(korean spirit) makes me emotional. Thank you!!

  66. james
    Posted August 13th, 2008 at 7:57 pm | # |

    aww! yeah, i miss my mom a lot, and when i do i cook something that reminds me of her. when i go visit her, in el paso, tx, she alway give me tons of bulgogi, chapchae, jeon, mandu, and kalbi to take home with me. i live in austin, tx. i’ll have a freezer full of good food for weeks.

    over the years, i’ve taught myself how to make many of my favorite korean foods, mostly from memory, now from food blogs like yours, or i just call mom and ask, “how do i make this . . . ?”

    like you, i love to cook. i’m half korean and i don’t speak korean, so for me cooking korean helps me to express my inner hanguk.

    p.s. it also give me a way to impress my friends with my culinary skills.

  67. Maangchi New York City My profile page joined 8/08
    Posted August 13th, 2008 at 7:23 pm | # |

    oh, you are missing your mom! So do I! : )
    yeah, certain food makes me remember my favorite people,too.
    My mother living in LA called me yesterday to say she was missing me badly while she was eating some raw fish with sauce with my other siblings. She knows I love raw fish! Your mom must be not only a very generous person but also a good cook!

  68. james
    Posted August 13th, 2008 at 5:35 pm | # |

    i made kimchi jeon the past couple nights. growing up we’d called them korean pancakes, all my friends loved them. some would even come over and beg my mom to make them. so she would and give them a 1/2 dozen wrapped up to take home with them. they actually freeze really well, all you have to do is defrost then reheat them in a pan.

    my mom also made them with fresh soy milk that she’d have left over from making a soy milk noodle dish.

    oh the wonderful food memories your site brings back!

  69. mattlai
    Posted July 30th, 2008 at 9:31 am | # |

    HI Maangchi,

    I just found this website a week ago, and i must say i really enjoy it. I tried your jeon recipe and all went excellent. I made jeon twice this week but one time i made my own by using shrreded carrots and black sesame seeds. I thought it was delicious. Im goign to the korean mart next week called h-mart to pickup some stuff and also for some cucumber kimchi. I have truly become such a fan!!. Keep posting recipes we all enjoy them.

  70. Karma Momo
    Posted July 25th, 2008 at 11:19 pm | # |

    Hi, Maangchi,

    Made the jeon today for the first time. You would’ve been very impressed with my flip! I made mine a medium-sized jeon and they flipped perfectly! I still need to practice with the batter. I felt like mine needed to be a little more crispy. It seemed a little too wet on the inside, but it was still good. We ate it all!



  71. Maangchi New York City My profile page joined 8/08
    Posted June 22nd, 2008 at 8:29 am | # |

    I’m sure they used either food coloring or egg york.
    Some of my Korean friends use the pancake mix because it’s very easy to use.

    You can add any starch powder(potato, sweet potato, mung bean) which makes your pancake more crispy.

    I used only plain flour in this recipe, but sometimes I mix starch powder and even sweet rice powder.

  72. Anonymous
    Posted June 22nd, 2008 at 7:00 am | # |

    Hi Maangchi,

    I have a couple of questions. I’m from London, I went to a Korean restaurant yesterday for lunch, the pancake they made was delicious and crispy and it had a very yellow colour all over. How did they do this? food colouring or korean pancake mix?

    Second question, what is so special about the korean pancake mix? I read the ingredients and it has mung bean starch. Nothing to say it gives the yellow colour?

    Thanks for a wonderful website.


  73. ultimachut203
    Posted June 21st, 2008 at 12:43 pm | # |

    ym, i just bought some korean pancake mix!

  74. Maangchi New York City My profile page joined 8/08
    Posted June 6th, 2008 at 4:43 pm | # |

    Thank you for your support. I can cook, so can u! : )

  75. Keith
    Posted June 6th, 2008 at 3:06 pm | # |


    Yes, you can call me the “flip guy” I went from restaurants many years ago to healthcare. Now I cook because I love it. I learn something new each time I visit your website. Talk you you soon.

    Keith, the flip guy

  76. Maangchi New York City My profile page joined 8/08
    Posted June 6th, 2008 at 1:15 pm | # |

    lol, you are saying yourself as “flip guy”. : )

    Oh, I did not know you used to work at a restaurant. I hope many people read your interesing instruction.

  77. Keith
    Posted June 6th, 2008 at 11:36 am | # |

    Hi Maangchi,

    Sounds like you had a wonderful trip back home.

    Yes, I am the flip guy for the vegetable pancakes. When I worked in a restaurant many years ago we would have new cooks practice flipping eggs with a piece of bread instead of eggs until they get the motion. The same principle holds for the vegetable pancake. It is very important to have the right type pan and also once the mixture settles to move it in the pan.

    These pancakes are great and I make them all the time with different ingredients, depending on what I have in the fridge.

    Thanks again for a great website and for sharing both your knowledge and your culture. UR the best!

    Take care,

  78. Maangchi New York City My profile page joined 8/08
    Posted June 5th, 2008 at 5:43 am | # |

    Thank you for your interest in my reicpes.
    I will give you tips for vegetable pancake.

    Use your spatular to lift the edge of your pancake so that vegetable oil can reach the center, and
    press the pancake slightly with your spatula. That’s the way of cooking the center part of pancake.

  79. Maangchi New York City My profile page joined 8/08
    Posted June 5th, 2008 at 4:28 am | # |

    You are the person who practiced flip with a piece of bread on a pan, right?
    You are king of flip now! lol

  80. Christine
    Posted June 5th, 2008 at 12:45 am | # |

    Hi Maangchi!
    I just ran into your videos while looking for korean recipes earlier today. You made this look so easy that I decided to give it a try.
    The first 4 pancakes were failures :( but I eventually got the hang of it! I made some with kimchi later on, and they tasted GREAT. Now I’m motivated and inspired to try more of your recipes. I’ll definitely be hooked on your videos from now on.
    Thank you for all your hard work!

  81. Keith
    Posted May 6th, 2008 at 10:21 pm | # |

    Hi Maangchi,

    I made these again tonight, probably because I read this blog yesterday. They came out great and I was able to vary the recipe and clean out the veggies in my fridge. I love doing the flip and your new videos.

    Keep up your great work,

  82. Maangchi New York City My profile page joined 8/08
    Posted May 6th, 2008 at 10:05 pm | # |

    Unfortunately this vegetable pancake should be eaten once it is made. so we make this just before eating it. It’s impossible to keep it crispy. If you make fish jeon like “cod jeon” one of my videos , you can keep it for a day though.
    Thank you and wish good luck with making korean style of pancakes.
    I recommend you practice before making this. lot of people have let me know they needed practice. : )

  83. Zabeth
    Posted May 6th, 2008 at 5:37 pm | # |

    Dear Maangchi,
    I love these Korean vegetable pancakes. Always order in a restaurant and am happy to now have your recipe.
    My question: I am planning to make lots of them tomorrow. How do I keep them warm in the oven without them loosing their crispiness?
    Thanks for any advice. I’m cooking for our wonderful kindergarten – 16 kids! And I want the pancakes to turn out just as perfect as though I was cooking them freshly in front of their nose.
    Love your site!
    Greetings from Munich.

  84. Maangchi New York City My profile page joined 8/08
    Posted May 5th, 2008 at 7:22 pm | # |

    Yes, making smaller pancake will be good practice. Thanks!

  85. C.K.
    Posted May 5th, 2008 at 12:06 pm | # |

    Tried this yesterday – following the video pretty much step by step – and it turned out well! For those having problems with soft & gooey middles – make smaller pancakes or get heavier pans (ie. cast iron)

  86. Maangchi New York City My profile page joined 8/08
    Posted April 10th, 2008 at 8:39 pm | # |

    You can replace “Boo chu” asian chives with green onions. Check out my ingredients blog where you will see what asian chives look like.

  87. Karen
    Posted April 10th, 2008 at 6:16 pm | # |

    hi maangchi :o)
    are asian chives and chives that you find in regular US supermarkets similar? can you substitute them for one another?

    keep up the good work :o)

  88. Maangchi New York City My profile page joined 8/08
    Posted April 9th, 2008 at 10:46 pm | # |

    haha, the flip must’ve been real thing that you wanted to learn! : )
    I can imagine you are flipping a piece of bread over and over again. LOL
    Oh, the squid dish turned out good? Nice!

  89. Keith
    Posted April 9th, 2008 at 9:42 pm | # |

    Hi Maangchi,

    I made these pancakes and they came out great. I am not one to follow recipes exactly, but I did on this one. I found that by covering the pan for a couple of minutes it firmed up nicely and was easier to flip. (You make the flip look very easy and it is not) If anyone wants to get the feel of the flip they should take a piece of bread in a pan and practice the motion until they are comfortable.

    I also made fried squid last week and it was another keeper.

    Thanks again for 2 more great dishes!

    Enjoy the warmer weather,

  90. Anonymous
    Posted February 10th, 2008 at 11:09 pm | # |

    Beef vegetable soup (Yuk Gae Jang)

    Hi, Maangchi
    I tried cooking Yuk Gae Jang last night but the soup was too blend.
    For the amount of hot pepper sauce you have indicated, how much water should I use? I used only about 250grams of beef. Please kindly advise.
    Thank you!

  91. Maangchi New York City My profile page joined 8/08
    Posted February 10th, 2008 at 10:28 pm | # |

    I’m copying and pasting this,

    Chop ½ cup green onions and 3 cup of Asian chives, and shred zucchini to make 1/ 2 cup. Total cups of vegetables will be 4 cups

    please check the recipe


  92. snoweymonkey
    Posted February 10th, 2008 at 9:37 pm | # |


    Thank you for your great videos and recipes. Quick question regarding your pancake recipe. How much vegetable should I use? And how long should I fry the pancake? I fried my pancake for 20minutes and frequently flipping the pancakes, yet it’s still gluey in the center. But everything else taste great! Please help!

  93. Maangchi New York City My profile page joined 8/08
    Posted January 31st, 2008 at 5:52 am | # |

    omg, I’m very happy to hear that.
    I was worried about your frustration.

  94. Anonymous
    Posted January 31st, 2008 at 3:02 am | # |

    I made much much better pancakes now, many thanks Maangchi!!


  95. Maangchi New York City My profile page joined 8/08
    Posted January 30th, 2008 at 8:12 am | # |

    I’m glad to hear that your boy friend eventually made a successful pancake.

  96. miRaCLe
    Posted January 30th, 2008 at 5:51 am | # |

    hi Maangchi,

    Was craving for kimchi the other day.. so i came across your website after doing some researches from the net. ((:

    havent got time to try your kimchi recipe yet though.

    i tried this pancake recipe twice. :P but end up like Ruth eventhough I used measuring cups. T.T it tasted good although it’s soft in the middle part. My boyfriend tried it after my two round failures and he managed to make a decent looking pancake!! hahas. but I’ll try again till i get it right.

    Thanks Maangchi!!


  97. Maangchi New York City My profile page joined 8/08
    Posted January 26th, 2008 at 10:11 am | # |

    Please measure exactly.
    Prepare a big size of pan and all the measured mixture should be placed thinly after adding some oil. You said,”the edge turns out a bit crunchy, but still not in the middle” which means that you put too much mixture on the pan. And also lower heat. If you have a small pan, make 2 pancakes with this recipe. My other youtube audience keep sending me comments or email that their pancake turns out very good by following my recipe.
    Hope this tip helps you.

  98. Anonymous
    Posted January 26th, 2008 at 2:16 am | # |

    I made a pancake every day from Monday to Thursday last week. I tried four times but it still didn’t turn out good. It’s not crunchy and crispy. Instead, it’s a bit sticky especially in the middle. What’s wrong? I didn’t have measuring cups, so I used my drinking cup instead. For the fourth time, I tried to put more flour, almost triple what’s required in your recipe. So this last time, the edge turns out a bit crunchy, but still not in the middle. Tasted far from what I had from korean restaurants. Manngchi, can you help me please?


  99. Maangchi New York City My profile page joined 8/08
    Posted September 6th, 2007 at 12:41 pm | # |

    Hello,hungry hamster,

    Flipping the “jeon” must impress people, but it’s very easy skill that anybody can do. Practice makes perfect. : )
    Thanks for your interest in my cooking videos.
    Sure, you can link my blog to your website.

  100. Hungry Hamster
    Posted September 6th, 2007 at 11:19 am | # |

    My jaw just dropped when I saw u flipping that pancake! You are amazing!

    Thanks for all the recipes! They are sooo useful!

    Hope u don’t mind me adding a link to ur site!

  101. Maangchi New York City My profile page joined 8/08
    Posted August 21st, 2007 at 9:36 pm | # |

    Good good!!

  102. Anonymous
    Posted August 21st, 2007 at 7:15 pm | # |

    This has become a favorite! My husband and children love it!
    lisa in panama

  103. Samantha
    Posted August 20th, 2007 at 7:57 am | # |

    This looks so good!! I haven’t had good Korean food in a long time. I’m going to make this tomorrow. Thanks for all the recipes!

  104. Maangchi New York City My profile page joined 8/08
    Posted August 13th, 2007 at 9:41 pm | # |


    I think the flip will be easier when you make smaller size of pancake.
    I can flip, so can you! : )

  105. E-mom
    Posted August 13th, 2007 at 8:38 am | # |

    This looks like the wonderful pancake I had at the Korean festival in downtown Toronto earlier this summer! Ì’m going to try using half the ingredients to make a smaller one ,,, do you think that would work? What an awesome flip! Too bad your video can`t teach me to do that too :)

  106. Maangchi New York City My profile page joined 8/08
    Posted August 13th, 2007 at 6:36 am | # |

    no, I’m not a cook as my job. I just like cooking. : )

  107. Anonymous
    Posted August 13th, 2007 at 12:32 am | # |


    Are you a cook by profession?

  108. Maangchi New York City My profile page joined 8/08
    Posted August 12th, 2007 at 10:38 am | # |


    Sounds like you can make good “Okonomiyaki”!

  109. Andreas
    Posted August 10th, 2007 at 12:57 pm | # |

    Hats off! Great pan flip! :)
    Looks really good. If you put mayonaise, Tonkatsu sauce and fish flakes on the pancake, you’d have Okonomiyaki. But I love the Korean style with soy sauce as it fits better with other dishes.

  110. Maangchi New York City My profile page joined 8/08
    Posted August 10th, 2007 at 7:05 am | # |

    Kitchen Ninja!
    LOL, yeah,I’ve heard from some youtube audience that I’m good at using knife. It’s good compliment. Why?
    We koreans say the most skillful cook in a family is supposed to use a knife and a cuttingboard. Others are just peeling garlic skin, arranging materials and cleaning around the kitchen.

  111. Anonymous
    Posted August 9th, 2007 at 10:44 pm | # |

    Wonderfull. I’ll have to try one or two of these reciepes while on vacation. It’ll be a stain on my honnor if I don’t! :) That flip is very risky. One wrong move and the whole thing is ruined! You’re like a kitchen ninja!


  112. Maangchi New York City My profile page joined 8/08
    Posted August 9th, 2007 at 10:08 pm | # |


    I won’t forget your request “korean sidedishes”. : )

    I’m interested in your spicy tofu soup now.


  113. ginger
    Posted August 9th, 2007 at 9:59 pm | # |

    Have some spicy tofu soup boiling on the stove so I can type much but I just wanted to say … thanks Maangchi!

    I was just at a Korean market earlier this week and almost picked up a pack of pancake mix – good thing I didn’t! This looked so easy.

    That was a great flip with the pan!! =)

    BTW … we have everything for a Korean feast except some banchans *wink*

  114. Anonymous
    Posted August 9th, 2007 at 4:40 pm | # |

    This looks delicious…can’t wait to try it!

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