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!

Ingredients

Serves: 2
For a large 12 inch pancake

About 2½ to 3 cups of 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)

Also, for the pancake:

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

For the dipping sauce:

Directions

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.

Serve:

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

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So far this is rated 5/5 from 841 votes

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192 Comments:

  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.

  6. Aronui Victoria, Australia joined 10/21 & has 2 comments

    Omgoodness! Why did I never try this before now? Thank you, Maangchi!

    I’ve made some of your recipes before but today I decided out of the blue to try a vegetable pancake. I was chuffed to hear in the video that it’s a good rainy day comfort food, as it was something about the rainy day here that made me think it would be good to try today.

    So simple. So good.

    Mine was made with spring onion, onion, wombok, Japanese sweet potato, zucchini, very thin asparagus spears sliced in half and chopped into 1 inch lengths, and swiss brown mushrooms. The browned mushrooms look and taste amazing. I left the salt out of the pancake because I felt the soy sauce would be enough. This veggie combination was great, but I look forward to trying more with other veggies I have on hand in future. It’s such an easy recipe to always be prepared for. I added some very hot Chinese chilies (in oil) on top of the pancake, and used your dipping sauce. Flipping it successfully made me so happy

    Ah, delicious recipe! Thank you.

  7. Just made this and added shredded steamed chicken to give it my own twist and it is *chefs kiss* delectable! I also recently bought Samjang sauce and used it as a dip and it’s the perfect combination.
    Thanks Maagchi!

  8. suzivj Maryland joined 9/20 & has 1 comment

    I don’t think I sliced my vegetable thinly enough. This didn’t turn out like I expected. I’ll have to try again!

  9. MaangchiLove Montreal, Toronto joined 8/19 & has 56 comments

    OMG the dipping sauce has the magic ratio! Put some grated Parmesan in the mix. Soooooo goooooood! Thank you Maangchi


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  10. cnhecnhe Singapore joined 5/20 & has 1 comment

    Hello! Thanks for your recipe, just wanted to ask, if I don’t have cups how do I measure the amount of ingredient I should use? Should I eyeball it? Or can I use a mug or tablespoon instead?

  11. chipmunk1961 Adelaide Australia joined 1/19 & has 1 comment

    Made tonight with carrot no mushroom in house and used Sweet potato starch Flour
    It was yum

  12. WishfulsoUl Oslo joined 3/20 & has 17 comments

    All I can say about this recipe is that it really was delicious with the spicy soy sauce mixture and new cooked rice:) I had this one for lunch……


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  13. Sauerkraut germany joined 3/20 & has 4 comments

    I finally tried this and it will be a a staple in my cooking now, especially for my bento Boxes.
    Thank you so much for the Recipe and Video it was very easy to follow along.

    I had mine with Salmon and my self made Kimchi.

    Trying the Kimchi Pancake next! Thank you so so much for these recipes!

    Greetings from Germany!


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  14. moriisu West LA joined 9/19 & has 5 comments

    I recognized a “leftover” recipe when I watched the video. I had a few green onions, some leftover japchae (which was delicious, and something I would never had thought I would make), some beansprouts, and half of a Korean sweet potato, and used it all as part of the 2-1/2 cups. The result was delicious, and I quickly devoured half of it. I will be making this again.

  15. 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!

    • Maangchi New York City joined 8/08 & has 12,045 comments

      You can use any type of distilled vinegar. I use white vinegar these days but you can use apple or rice vinegar, too. Tomorrow is Sunday! What a great and warm idea to welcome your boyfriend by making this pancake! Make this just in front of him so that he and you can enjoy the crispy vegetable pancake!

  16. 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.


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  17. 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..


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  18. 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?

  19. 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 12,045 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.

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

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

  21. nessazee Oregon joined 4/18 & has 1 comment

    First recipe of yours I’ve ever made! Even though I’ve been a subscriber on YouTube for years now :) This turned out so tasty.


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  22. anitasws hong kong joined 4/18 & has 1 comment

    Hi Hi Maangchi,
    Thanks for sharing! I have used chives instead of spring onion, also the sweet potato in purple color! The pancake and dipping sauce is gorgeous!!!
    All your recipes are easy to follow! Thanks again!
    Anita


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  23. chlsmith Kentucky joined 4/18 & has 1 comment

    I’m making this tonight and have the veggies ready to go. Any suggestions for dishes to have with it, if this is a side dish? One pancake for 5 people can’t be the whole meal!

  24. Princess kila Missouri, United States joined 2/17 & has 7 comments

    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

  25. Mabel sena Ghana joined 6/16 & has 3 comments

    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 & has 2 comments

      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

  26. Happy cooker Australia joined 4/16 & has 1 comment

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

  27. halfkoreangirl Omak, Washington joined 6/10 & has 4 comments

    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?

  28. Yvonne Hoschopf Germany joined 11/13 & has 1 comment

    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 & has 2 comments

      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?

  29. Endang Jakarta joined 6/13 & has 2 comments

    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! ^_^

  30. Suzysunkyu Ukraine joined 4/13 & has 2 comments

    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?

  31. jaimiewong HK joined 4/13 & has 1 comment

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

  32. Lesliejane Canada joined 3/13 & has 2 comments

    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! :)

  33. CynthiaH Wichita joined 1/12 & has 14 comments

    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!

  34. Miyuki USA joined 6/12 & has 1 comment

    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 :)

  35. chelseaandfred New York joined 4/12 & has 1 comment

    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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