Korean recipes:
Vegetable pancake (yachaejeon)
I made vegetable pancake this time.
Ingredients:
1/2 cup flour, 2/3 cup water, 1 ts salt, 1 egg, some green onions, Asian chives, zucchini, and green chili pepper and vegetable oil.
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 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 it’s cooked. Once she brought it, we ate it very fast!
When it’s a rainy weekend, one of family members says, “Do we have some materials for “Jeon”(pancake)? Let’s make it!”
- Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it.
- Chop ½ cup worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables.
- Put chopped vegetable into the mixture of flour and water and mix it up.
- Chop 2/3 cup worth of shrimp and scallop.
- In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium.
- Place the chopped seafood over the top and press it down with a spoon or spatula.
- 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.
- Turn the pancake over with a spatula.
- 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.
This looks delicious…can’t wait to try it!
August 9th, 2007 at 4:40 pmHave 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*
August 9th, 2007 at 9:59 pmHi,Ginger,
I won’t forget your request “korean sidedishes”. : )
I’m interested in your spicy tofu soup now.
M
August 9th, 2007 at 10:08 pmWonderfull. 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!
Z
August 9th, 2007 at 10:44 pmKitchen Ninja!
August 10th, 2007 at 7:05 amLOL, 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.
Hats off! Great pan flip! :)
August 10th, 2007 at 12:57 pmLooks 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.
hi,Andreas,
Sounds like you can make good “Okonomiyaki”!
August 12th, 2007 at 10:38 amTHAT FLIP WAS AMAZING!!!
Are you a cook by profession?
August 13th, 2007 at 12:32 amno, I’m not a cook as my job. I just like cooking. : )
August 13th, 2007 at 6:36 amThanks!
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 :)
August 13th, 2007 at 8:38 amhi,e-mom,
I think the flip will be easier when you make smaller size of pancake.
August 13th, 2007 at 9:41 pmI can flip, so can you! : )
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!
August 20th, 2007 at 7:57 amMaangchi,
August 21st, 2007 at 7:15 pmThis has become a favorite! My husband and children love it!
lisa in panama
lisa,
August 21st, 2007 at 9:36 pmGood good!!
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!
September 6th, 2007 at 11:19 amHello,hungry hamster,
Flipping the “jeon” must impress people, but it’s very easy skill that anybody can do. Practice makes perfect. : )
September 6th, 2007 at 12:41 pmThanks for your interest in my cooking videos.
Sure, you can link my blog to your website.
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?
ruth
January 26th, 2008 at 2:16 amHi,Ruth,
January 26th, 2008 at 10:11 amPlease 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.
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!!
(((:
January 30th, 2008 at 5:51 amHi,
January 30th, 2008 at 8:12 amI’m glad to hear that your boy friend eventually made a successful pancake.
I made much much better pancakes now, many thanks Maangchi!!
ruth
January 31st, 2008 at 3:02 amRuth!
January 31st, 2008 at 5:52 amomg, I’m very happy to hear that.
I was worried about your frustration.
Maangchi,
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!
February 10th, 2008 at 9:37 pmSnoweymonkey
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
Thanks
February 10th, 2008 at 10:28 pmBeef vegetable soup (Yuk Gae Jang)
Hi, Maangchi
February 10th, 2008 at 11:09 pmI 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!
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,
April 9th, 2008 at 9:42 pmKeith
Keith,
April 9th, 2008 at 10:46 pmhaha, 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!
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)
April 10th, 2008 at 6:16 pmKaren,
April 10th, 2008 at 8:39 pmYou can replace “Boo chu” asian chives with green onions. Check out my ingredients blog where you will see what asian chives look like.
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)
May 5th, 2008 at 12:06 pmC.K,
May 5th, 2008 at 7:22 pmYes, making smaller pancake will be good practice. Thanks!
Dear Maangchi,
May 6th, 2008 at 5:37 pmI 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.
Zabeth
Zabeth,
May 6th, 2008 at 10:05 pmUnfortunately 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. : )
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,
May 6th, 2008 at 10:21 pmKeith
Hi Maangchi!
June 5th, 2008 at 12:45 amI 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!
Keith,
June 5th, 2008 at 4:28 amYou are the person who practiced flip with a piece of bread on a pan, right?
You are king of flip now! lol
Christine,
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
June 5th, 2008 at 5:43 ampress the pancake slightly with your spatula. That’s the way of cooking the center part of pancake.
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,
June 6th, 2008 at 11:36 amKeith
Keith,
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.
June 6th, 2008 at 1:15 pmMaangchi,
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.
lol,
June 6th, 2008 at 3:06 pmKeith, the flip guy
Keith,
June 6th, 2008 at 4:43 pmThank you for your support. I can cook, so can u! : )
ym, i just bought some korean pancake mix!
June 21st, 2008 at 12:43 pmHi 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.
Truc
June 22nd, 2008 at 7:00 amTruc,
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.
June 22nd, 2008 at 8:29 amHi, 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!
Thanks.
Lidna
July 25th, 2008 at 11:19 pmHI 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.
July 30th, 2008 at 9:31 ami 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!
August 13th, 2008 at 5:35 pmjames,
August 13th, 2008 at 7:23 pmoh, 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!
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.
August 13th, 2008 at 7:57 pmjames,
August 13th, 2008 at 8:01 pmWe must be sitting at the computer at the same time!
Your expression “inner han guk”(korean spirit) makes me emotional. Thank you!!
for the pancake what kinda sauce is it?
August 28th, 2008 at 7:22 pmjessica,
August 28th, 2008 at 10:13 pmThe sauce is made by mixing 1 tbs soy sauce and 1/2 tbs vinegar.
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.
September 15th, 2008 at 5:11 pmOatmeal 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.
September 15th, 2008 at 6:13 pmthis 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.
October 2nd, 2008 at 2:18 amI finally did the pancakes complete with the flip and it tasted great. Thanks Maangchi. Now i’m more confident with my flip = )
October 5th, 2008 at 9:03 pmYou can flip now! Congratulation!
October 5th, 2008 at 9:43 pmI 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! :)
October 25th, 2008 at 1:58 pmJu,
October 25th, 2008 at 3:26 pmThank you, I am sure you will make the most delicious vegetable pancake sooner or later. : )