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.

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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

Ingredients

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)

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Also

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

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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163 Comments:

  1. stanize Amsterdam joined 2/12 & has 1 comment

    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!

  2. Xuxu China joined 10/11 & has 2 comments

    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!

  3. Godisgood Vancouver, Washington, U.S. joined 5/11 & has 15 comments

    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 :-)

  4. BlueCrush Seattle joined 3/11 & has 4 comments

    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.

  5. mokpochica Michigan joined 1/09 & has 89 comments

    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.”

    • Maangchi New York City joined 8/08 & has 11,358 comments

      ” 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.

  6. aroco017 joined 3/11 & has 4 comments

    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

  7. meileen Philippines joined 3/11 & has 4 comments

    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!

  8. Sriwanti Jakarta, Indonesia joined 12/10 & has 10 comments

    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…

  9. karenlee9612 joined 10/10 & has 1 comment

    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????

  10. Ratty Bangkok Thailand joined 9/10 & has 1 comment

    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!

  11. Hikari liverpool joined 3/10 & has 2 comments

    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!

  12. Reeney Singapore joined 3/10 & has 1 comment

    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?

  13. Ayalah& has 1 comment

    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!

    • koralex90 Davis, CA joined 6/09 & has 47 comments

      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.

  14. cybergabi& has 1 comment

    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!

    • Maangchi New York City joined 8/08 & has 11,358 comments

      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!

  15. maximon& has 1 comment

    i want to know what is the name of this dish in Korean… please reply to my email thx..

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