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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154 Comments:

  1. karenlee9612 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????

    (0)
    • joyoon 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.

      (1)
  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?

    (0)
    • 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

      (0)
  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

    (0)
    • Maangchi New York City joined 8/08
      Posted April 9th, 2016 at 12:10 pm | # |

      Hi Mia,
      It’s all purpose flour.

      (0)
  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?

    (0)
  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?

    (0)
    • 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?

      (0)
  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! ^_^

    (0)
    • Maangchi New York City joined 8/08
      Posted June 9th, 2013 at 6:03 am | # |

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

      (0)
  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?

    (0)
    • 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?

      (0)
  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?

    (0)
    • Maangchi New York City joined 8/08
      Posted April 29th, 2013 at 12:40 pm | # |

      It will serve 1 or 2 people.

      (0)
  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! :)

    (0)
    • Maangchi New York City joined 8/08
      Posted March 31st, 2013 at 9:01 pm | # |

      Great, thank you for your feedback!

      (0)
  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!

    (0)
  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 :)

    (0)
  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

    (0)
  13. stanize Amsterdam 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!
    Kamsamnida!

    (0)
    • Maangchi New York City joined 8/08
      Posted February 16th, 2012 at 12:55 pm | # |

      Good luck with your Korean cooking!

      (0)
  14. Xuxu China 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!

    (0)
    • Maangchi New York City joined 8/08
      Posted October 6th, 2011 at 5:42 am | # |

      I would use white vinegar. Thank you and happy cooking!

      (0)
  15. Godisgood Vancouver, Washington, U.S. 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 :-)

    (0)
  16. BlueCrush Seattle 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.

    (0)
    • Maangchi New York City joined 8/08
      Posted August 9th, 2011 at 1:20 am | # |

      yeah it’s more delicious with dipping sauce. Thank you for your update!

      (0)
  17. mokpochica Michigan 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.”

    (0)
    • Maangchi New York City 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.

      (0)
  18. aroco017 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

    (0)
    • Maangchi New York City joined 8/08
      Posted April 4th, 2011 at 1:18 pm | # |

      wow, yours looks very delicious! Let’s twit about your pancake!

      (0)
  19. meileen Philippines 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!

    (0)
    • Maangchi New York City joined 8/08
      Posted March 22nd, 2011 at 9:30 am | # |

      awesome! Good luck with making delicious kimchijeon!

      (0)
  20. Sriwanti Jakarta, Indonesia 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…

    (0)
  21. Ratty Bangkok Thailand 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!

    (0)
    • Maangchi New York City 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! : )

      (0)
  22. Hikari liverpool 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!

    (0)
    • Maangchi New York City 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. : )

      (0)
  23. Reeney Singapore joined 3/10
    Posted March 24th, 2010 at 9:34 am | # |

    Hi,

    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?

    (0)
    • Maangchi New York City 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?

      (0)
  24. 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!

    (0)
    • koralex90 Davis, CA 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.

      (0)
      • Maangchi New York City 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! : )

        (0)
      • Reinier Rotterdam, The Netherlands 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.

        (0)
  25. 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!

    (0)
    • Maangchi New York City 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!

      (0)
  26. 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..

    (0)
    • Maangchi New York City joined 8/08
      Posted December 20th, 2009 at 1:41 pm | # |

      It’s called “yachaejeon” (야채전) in Korean. Check the top of this page.

      (0)
  27. 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^^

    (0)
  28. 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…

    (0)
    • Maangchi New York City joined 8/08
      Posted December 9th, 2009 at 9:24 pm | # |

      I put my non-stick pan in my secret drawer so that nobody else can touch it. : )

      (0)
  29. yuna
    Posted October 30th, 2009 at 1:06 am | # |

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

    (0)
  30. 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!

    (0)
  31. 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?

    (0)
  32. 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

    (0)
    • Maangchi New York City 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!

      (0)
  33. 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

    (0)
  34. 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?

    (0)
    • Maangchi New York City 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!

      (0)
  35. 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 :)

    (0)
    • Maangchi New York City joined 8/08
      Posted August 30th, 2009 at 5:10 am | # |

      It looked like a patch of grass? haha! Your expression is so funny!

      (0)
  36. 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.

    (0)
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