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 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.



  1. rosie61 Germany joined 9/19 & has 1 comment

    Hi Maangchi,

    Watching your videos has become my treat after studying or working. Thank you for making them! I haven’t made any recipes yet, but plan to make this vegetable pancake on Sunday to surprise my boyfriend when he comes back from vacation. I can’t wait! I really enjoy cooking new things and it’s such a treat to make the time to do it. I’ll post a picture of it how it goes. Just one question about the dipping sauce, is it white vinegar or rice vinegar which should go in? Over here, white vinegar has a very strong vinegar taste and is more often used for cleaning than eating.

    Thank you!

  2. Maqnas Michigan joined 3/19 & has 1 comment

    My son and I planned to be vegetarian. The vegetable pancake was our first veggie meal and it is amazing.

    See full size image

  3. Ameets50 Goa India joined 11/18 & has 1 comment

    Great Recipe.. Very healthy and easy to cook.. I added few more ingredients like Kimchi, garlic ginger squash.. This added flavor to this Pancake..

    See full size image

  4. Gilbaki Usa joined 10/18 & has 1 comment

    We can’t eat grains , can I replace it with any nut flour? Can you suggest quantity – how much should I use and which nut flour ? And for stickiness can I add egg or flax seed meal?

  5. Raoena Santa Cruz, CA, USA joined 7/18 & has 1 comment

    Hi Maangchi,
    I love your site and all of your recipes. Recently I have been cooking lots of Korean vegetables to keep in the refrigerator for when someone wants a snack or a quick lunch, or when I need to make dinner quickly. I love how well these dishes keep and how most of them are good hot or cold.

    I have a question about this recipe. I don’t have any nonstick pans: I use cast iron or stainless steel for everything. I wonder what cooking surface was commonly used in Korea before nonstick cookware was invented. I’m guessing possibly well-seasoned cast iron or well-seasoned carbon steel?

    I’m going to try to make this one in my cast iron skillet, which is what I usually use for pancakes and egg dishes. Thank you again for all of your recipes!

    • Maangchi New York City joined 8/08 & has 11,710 comments

      I remember a big festival at my grandmother’s house when I was young, she used the lid of her cast iron pot, turned upside down, to make large amounts of pancakes. So I’m sure your cast iron skillet will work well.

  6. MosesVandenberg Little Rock joined 5/18 & has 3 comments

    My sister was cooking Vegetable pancake by your recipe and it was amazing!

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