Description
Vegan Yachaejeon is a crispy Korean vegetable pancake made with fresh vegetables and a light, savory batter. This easy recipe is perfect for a quick meal or appetizer and pairs wonderfully with a soy-based dipping sauce.
Ingredients
Scale
- 1 cup all-purpose flour (or gluten-free flour blend)
- 2 tbsp cornstarch or potato starch
- 1 tsp baking powder
- ½ tsp salt (or black salt for an egg-like flavor)
- ¾ cup water (adjust as needed)
- ½ cup zucchini, julienned
- ½ cup sweet potato, julienned
- ½ cup carrot, julienned
- ½ cup onion, thinly sliced
- 1 green chili or jalapeño, thinly sliced (optional)
- 2 scallions, chopped
- 2–3 tbsp neutral oil (for frying)
Dipping Sauce (Optional):
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- ½ tsp sugar or maple syrup
- 1 tsp toasted sesame seeds
- ½ tsp red pepper flakes (optional)
- 1 clove garlic, minced
Instructions
- Prepare the Vegetables: Cut all vegetables into thin matchsticks or julienne slices for even cooking.
- Make the Batter: In a bowl, mix flour, starch, baking powder, and salt. Gradually add water until smooth.
- Combine: Add the vegetables to the batter and mix well. Let rest for 5 minutes.
- Heat the Pan: In a non-stick pan, heat oil over medium-high heat.
- Cook the Pancakes: Pour batter into the pan, spreading evenly. Cook for 4-5 minutes until golden, then flip and cook another 4-5 minutes. Flip again and cook for an additional 3 minutes for extra crispiness.
- Serve: Cut into pieces and serve with the dipping sauce.
Notes
- Use ice-cold water for an extra crispy texture.
- Spread the batter thinly for maximum crunch.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Side Dish
- Method: Pan-Fried
- Cuisine: Korean