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. And I did it! I made perfect Jeon- twice and they were good! I didn’t use seafood as I did not have any, so I used some leftover roast chicken. Thank you for the recipe and video!

    Today I made bimbimbap from your recipe but without the special dried veg as I cannot find it here. It is delicious. :D

  2. Maangchi New York City joined 8/08 & has 12,047 comments

    Thank you, I am sure you will make the most delicious vegetable pancake sooner or later. : )

  3. I tried this tonight, it was good but it had a slight squidgy centre, so next time I think I will put less veg, I think I was over generous with the veg! :)

    Next time it will be perfect and crispy all the way with no squidgy centre!

    I love this blog, recipe and the videos! I only wished I had a better Korean shop around for ingredients.

    Keep up the good work and do add more recipes and videos, Maangchi! :)

  4. Maangchi New York City joined 8/08 & has 12,047 comments

    You can flip now! Congratulation!

  5. Portugalbear& has 16 comments

    I finally did the pancakes complete with the flip and it tasted great. Thanks Maangchi. Now i’m more confident with my flip = )

  6. Portugalbear& has 16 comments

    this i can’t wait to try. i’ve viewed this video more than 5 times and i still get awed everytime you do the flip. in fact i’m practicing the flip using a pot holder. i hope when i do the real thing, i can catch it.

  7. Maangchi New York City joined 8/08 & has 12,047 comments

    Oatmeal lover,
    Thank you very much for your nice comment!

    Can you leave the information about the grocery store “Where do you buy your Korean ingredients?” in Forum section? It will be big help for those who are looking for Korean grocery stores in your area.

  8. Oatmeal lover& has 1 comment

    Hi Maangchi

    You safe my life in a small town. Before I found your teaching VDO clips, I drove 2.5 hours to Nashville where is the closest Korean restaurant. Now I cook Korean dishes myself!!! I watch your website every morning before cooking my lunch and then again in the afternoon before cooking dinner. I’m your true big fan!! Thank for your great works.

  9. Maangchi New York City joined 8/08 & has 12,047 comments

    The sauce is made by mixing 1 tbs soy sauce and 1/2 tbs vinegar.

  10. for the pancake what kinda sauce is it?

  11. Maangchi New York City joined 8/08 & has 12,047 comments

    We must be sitting at the computer at the same time!
    Your expression “inner han guk”(korean spirit) makes me emotional. Thank you!!

  12. aww! yeah, i miss my mom a lot, and when i do i cook something that reminds me of her. when i go visit her, in el paso, tx, she alway give me tons of bulgogi, chapchae, jeon, mandu, and kalbi to take home with me. i live in austin, tx. i’ll have a freezer full of good food for weeks.

    over the years, i’ve taught myself how to make many of my favorite korean foods, mostly from memory, now from food blogs like yours, or i just call mom and ask, “how do i make this . . . ?”

    like you, i love to cook. i’m half korean and i don’t speak korean, so for me cooking korean helps me to express my inner hanguk.

    p.s. it also give me a way to impress my friends with my culinary skills.

  13. Maangchi New York City joined 8/08 & has 12,047 comments

    oh, you are missing your mom! So do I! : )
    yeah, certain food makes me remember my favorite people,too.
    My mother living in LA called me yesterday to say she was missing me badly while she was eating some raw fish with sauce with my other siblings. She knows I love raw fish! Your mom must be not only a very generous person but also a good cook!

  14. i made kimchi jeon the past couple nights. growing up we’d called them korean pancakes, all my friends loved them. some would even come over and beg my mom to make them. so she would and give them a 1/2 dozen wrapped up to take home with them. they actually freeze really well, all you have to do is defrost then reheat them in a pan.

    my mom also made them with fresh soy milk that she’d have left over from making a soy milk noodle dish.

    oh the wonderful food memories your site brings back!

  15. HI Maangchi,

    I just found this website a week ago, and i must say i really enjoy it. I tried your jeon recipe and all went excellent. I made jeon twice this week but one time i made my own by using shrreded carrots and black sesame seeds. I thought it was delicious. Im goign to the korean mart next week called h-mart to pickup some stuff and also for some cucumber kimchi. I have truly become such a fan!!. Keep posting recipes we all enjoy them.

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