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!

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

Ingredients

  • 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

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Directions

  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.

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155 Comments:

  1. Princess kila Missouri, United States joined 2/17
    Posted July 24th, 2017 at 8:41 pm | # |

    Ohhh Maangchi,,,, I had so many vegetables from my garden so I took so many green peppers and made this with only green peppers. My husband favorite vegetable. I had to go back into the kitchen and make two more big jeon for him because he love it too much. I recommend to all our family here to use any vegetable you like in many combination, but tomatoes don’t work well unless they green. Hugs and kalbi, K

  2. Mabel sena Ghana joined 6/16
    Posted July 11th, 2016 at 9:29 am | # |

    Hi Maangchi,please I live in Ghana and I can’t get Asian chives,zucchini or seafoods.Can I add tomatoes?

    • Dangerstud Veldhoven, The Netherlands joined 8/16
      Posted August 6th, 2016 at 1:55 pm | # |

      Hey Mabel,
      I wouldn’t recommend using regular tomatoes, since those vegetables contain a lot of water/fluid. When making a pancake try using vegetables that contain less water, such as thinly sliced carrot, green onions, or some type of cabbage

  3. Happy cooker Australia joined 4/16
    Posted April 9th, 2016 at 12:02 pm | # |

    Hi Maangchi,
    Could I please ask, what is specific type of flour used in this recipes?
    Thank you.
    Mia

    • Maangchi New York City joined 8/08
      Posted April 9th, 2016 at 12:10 pm | # |

      Hi Mia,
      It’s all purpose flour.

  4. halfkoreangirl Omak, Washington 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?

  5. Yvonne Hoschopf Germany 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?

    • Dangerstud Veldhoven, The Netherlands joined 8/16
      Posted August 6th, 2016 at 1:58 pm | # |

      Yvonne,

      Maybe you can try adding less water to the batter, as in general vegetables here in Europe contain more water relatively speaking. Try 1/2 cup of water on 1/2 cup of flower instead and see what the result is?

  6. Endang Jakarta 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! ^_^

    • Maangchi New York City joined 8/08
      Posted June 9th, 2013 at 6:03 am | # |

      “this is the five or… ten times??..” haha, great!

  7. Suzysunkyu Ukraine 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 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?

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

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

  9. Lesliejane Canada 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! :)

    • Maangchi New York City joined 8/08
      Posted March 31st, 2013 at 9:01 pm | # |

      Great, thank you for your feedback!

  10. CynthiaH Wichita 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!

  11. Miyuki USA 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 :)

  12. chelseaandfred New York 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

    Fred

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