Vegetable pancake

Yachaejeon 야채전

Let’s celebrate the spring of 2018 with yachaejeon, a Korean vegetable pancake!
I introduced this recipe to you in 2007 when I first started YouTube, but it wasn’t exactly yachaejeon because I used seafood. The video is here if you’re interested to see it. This time let’s make a real yachaejeon!

We’ll use a couple different kinds of vegetables and you can add your own, too. I didn’t use perilla leaves (kkaenip) or asian chives (buchu) this time, but they work well in yachaejeon.

These pancakes remind me of my grandmother on my mother’s side, who passed away a long time ago. When I was young, during school vacation my mother used to send me and my siblings to her mother’s house in a small village in the countryside.

Whatever she made, it was so tasty! I remember she made vegetable pancakes all afternoon because she had to feed so many family members. While she was cooking the pancakes, we all waited and eagerly watched what she was doing. Once she brought it out, we ate it very fast!

Serves: 2
For a large 12 inch pancake


About 2½ to 3 cups 0f sliced vegetables

  • 4 green onions, cut into 1 inch long
  • ⅓ cup leek (optional), sliced thinly 1 inch long
  • 3 ounces zucchini matchsticks (about 1/2 cup)
  • 1 green chili pepper (or jalapeño), optional, sliced
  • 3 ounces onion, sliced
  • ⅓ cup sweet potato
  • 1 fresh mushroom (white, baby portobello, or shiitake)


  • ¾ cup all purpose flour
  • ½ teaspoon kosher salt
  • ¾ cup water
  • vegetable oil

Dipping sauce


Make dipping sauce:

  1. Combine soy sauce, vinegar, hot pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Transfer it to a small bowl. Seat aside.

Make batter:

  1. Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

Make a pancake:

  1. Heat up a large non-stick skillet over medium high heat. I use my 12 inch non-stick skillet to make one big pancake, but if your skillet is small, you can work in batches to make smaller ones.
  2. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly.
  3. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula.
  4. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Grab the handle of the skillet and twirl it around so the pancake moves and is cooked evenly underneath.
  5. Turn or flip over the pancake.
  6. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.
  7. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.
  8. Flip it over one more time and cook another 2 minutes.


  1. Transfer it to a large plate and serve right away with the dipping sauce.

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  1. Taufufa Malaysia joined 3/23 & has 1 comment

    Thank you for the recipe. Initially, wanted to make your pajeon recipe but did not have enough “pa”. So ended up with a lot of cabbage and made yachaejeon. Loved how it turned out, just enough batter to coat and make the veg bind together. I also like that your recipe for batter is from scratch and not store bought Korean pancake flour mix. Went so well with the dipping sauce too ❤️. I can eat this every day

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  2. Necrochica Spain joined 2/23 & has 1 comment

    Dear Maangchi! Last night I made this yachaejeon using your recipe. It didn’t come out as good looking as yours because it’s not as thin, but now that I know how to make it, next time I make it it will be perfect <3

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  3. martian Canada joined 4/22 & has 3 comments

    Sooo delicious and such a great way to eat a variety of vegetables. You can really make this with any vegetables you like!

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  4. Mtnsongbird France joined 10/22 & has 1 comment

    Thanks for the recipes and videos, Maangchi! I lived in Suwon over 10 years ago and every so often have very strong cravings for Korean food! I think I’ll have to get your cookbook so I can do more!
    Question: is there a reason you used soybean paste to make pajeon and not in this yachaejeon? Thanks again for sharing your beautiful spirit and authentic recipes!

  5. sagegreen Canada joined 1/22 & has 1 comment

    I made this tonight because I was craving vegetable pancakes all last night. I had a little leftover roast duck, which I chopped into small, thin slices, and mixed in with the vegetables (I used a small sweet potato, frozen corn, a small yellow potato, and shredded carrots. I forgot to add green cabbage, which I had wanted to include) Instead of using vegetable oil to fry my pancakes, I used duck fat! Oh my goodness, this was so delicious and exactly what I was craving. My 7 year old wasn’t a fan, and the 4 year old completely ignored it, but my husband and I loved the pancakes, and I will be making this again.

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