Description

This Korean vegetable pancake, known as Yachaejeon, offers a delightful combination of textures and flavors. Shredded carrots, zucchini, and onion are suspended in a light, savory batter, pan-fried to achieve a beautifully golden and crispy exterior with a tender, flavorful interior. Each bite delivers a fresh vegetable taste complemented by a subtle savory depth, perfect when served with a tangy soy-based dipping sauce.

Ingredients

Scale

*Pancake:*
1 cup all-purpose flour
2 tablespoons cornstarch
1 cup cold water
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded carrots
1 cup shredded zucchini
1/2 cup thinly sliced yellow onion
2 green onions, chopped
2 cloves garlic, minced
2 tablespoons vegetable oil, plus more for frying
*Dipping Sauce:*
1/4 cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 green onion, thinly sliced
1/2 teaspoon red chili flakes (optional)

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Instructions

In a large bowl, whisk together the all-purpose flour, cornstarch, cold water, salt, and black pepper until a smooth batter forms.
Add the shredded carrots, shredded zucchini, sliced yellow onion, chopped green onions, and minced garlic to the batter. Stir gently until all vegetables are evenly coated.
Heat 2 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat. Once hot, pour about 1/2 to 3/4 cup of the batter mixture into the pan, spreading it evenly to form a thin, round pancake.
Cook for 3-5 minutes per side, or until the pancake is golden brown and crispy. Add more oil as needed for subsequent pancakes.
Transfer the cooked pancake to a wire rack to drain any excess oil. Repeat with the remaining batter.
While the pancakes are cooking, prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, thinly sliced green onion, and red chili flakes (if using).
Once all pancakes are cooked, slice them into wedges and serve immediately with the dipping sauce.

Notes

For extra crispiness, ensure the oil is hot enough before adding the batter and avoid overcrowding the pan.

Feel free to customize the vegetables with other quick-cooking options like bell peppers or mushrooms.

Serve these pancakes as a delightful appetizer, a light lunch, or a savory side dish.

Leftover pancakes can be reheated in a dry skillet or air fryer for a few minutes to regain crispiness.

Prep Time: 20 minutes
Cook Time: 25 minutes

Nutrition

Calories: 280
Fat: 12g
Carbohydrates: 35g
Protein: 8g