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Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.
Korean Vegetable Pancakes
Whenever it’s raining or gloomy outside, I crave my mom’s savory Korean pancakes, like kimchi jeon, haemul pajeon, and yachaejeon – all crispy and oh so comforting!
Yachae means vegetables and Jeon means pancakes in Korean.
Take just one bite and you will immediately understand why so many of us Koreans make these savory pancakes whenever the weather is yucky or we’re in need of a pick me up!
You will also love how easy to make and customizable these veggie pancakes are. They’re such a great way to repurpose random bits of veggies to create something amazing, just like these naan pizzas, vegetable omelette, savory French toast, vegetable muffins…
And now these yachaejeon!
If you are looking for another delicious Korean appetizer or side dish, make these Korean mandu or dumplings, our most beloved family recipe for 40+ years!
Need something simpler? Make this 1 ingredient Gamjajeon , or Korean Pancake!
Table of Contents
- Korean Vegetable Pancakes
- Ingredients
- How to Cut Vegetables
- Step-by-Step Instructions
- Variations
- Tips for Success (A MUST Read!)
- Serving Suggestions
- Storage
- Frequently Asked Questions
- Korean Vegetable Pancakes Recipe
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- All purpose flour – You can use whole wheat flour if you want to add more fiber, BUT it will change the texture and flavor. For best results, I recommend using AP flour. You can also use a Korean pancake mix from the store and leave out the cornstarch and salt.
- Cornstarch – will help produce a lighter texture batter and a crispy exterior. You can also use potato starch.
- Vegetables – Use whatever vegetables you have on hand. I personally love the combination of carrots, zucchini, and green onions.
How to Cut Vegetables
I’ve shredded the vegetables here to make the pancakes easy for babies and toddlers to eat. You can use a box grater or a food processor. Do make sure to remove as much moisture as possible.
You can also thinly slice using a mandoline. For vegetables like broccoli or mushrooms, chop or slice.
Pressed for time? Use pre-shredded vegetables or coleslaw mix from the store! If you do, grab an extra bag and make this Asian cabbage salad!!
Step-by-Step Instructions
- In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.
- Add all the vegetables in and combine until well coated.
- Preheat a medium cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.
- Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it’s crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.
- Transfer pancake to a plate and repeat until all the batter is used up.
- Slice and enjoy immediately with my simple dipping sauce that is made with soy sauce, sesame oil, rice vinegar, sesame seeds, and maple syrup. You can also add some Korean hot pepper flakes, if desired.
Variations
This veggie pancake recipe is a great one to get scrappy with. Feel free to use whatever vegetables you like. Here are some suggestions:
- Broccoli
- Cauliflower
- Sweet potatoes
- Potato
- Mushrooms
- Bell pepper
- Green cabbage
- Onion
- Corn
- Peas
Tips for Success (A MUST Read!)
- If using shredded vegetables, be sure to squeeze out as much excess water as possible.
- The batter should be thick so stir just until well combined. Over mixing will result in soft, somewhat gummy pancakes.
- Be sure to use cold water to keep the batter as cold as possible, and move quickly in making the pancakes. This will help produce the best texture. You can also make the batter in advance and chill in the refrigerator until ready to use.
- Personally, I think this pan is perfect for pancakes!
- For that ideal crispy texture, use plenty of oil. Otherwise the pancakes will be softer and chewier, which isn’t a bad thing if serving to young kids. My daughter actually prefers these soft, so oftentimes I use less oil on purpose.
- Don’t flip too early. Wait until the bottom gets golden and crispy.
Serving Suggestions
Enjoy as an appetizer, side dish, or quick snack. These vegetable jeon are best fresh out of the pan when they are warmest and crispiest.
Having said that, while the pancakes will get soft once refrigerated, they will still be tasty. My kids love these cold, and they make for an easy addition to their school lunchboxes.
Storage
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
To reheat, place in a toaster oven, a skillet with some oil, or the air fryer.
Frequently Asked Questions
What are the best vegetables add to Korean Pancakes?
My go-tos are zucchini, carrots, and green onion as you see here but feel free to use whatever veggies you like or have on hand!
Why are my Korean pancakes not crispy?
It means you didn’t use enough oil. More oil you use, the crispier the pancakes will be. Also, use cold water to keep the batter as cold as possible.
Can I serve these pancakes to my baby?
You can! Here’s what I suggest – Don’t add the salt to the batter and set aside a portion for your baby. Season with herbs and spices. You can then add salt to the remainder of the batter for the rest of the family.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
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5 from 53 votes
Korean Vegetable Pancakes
By: Min | MJ and Hungryman
Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 6 inch pancakes
Equipment
Ingredients
- 1 cup all purpose flour (130g)
- 2 tablespoons corn starch or potato starch
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1 cup cold water
- avocado oil or any neutral oil for cooking
Vegetables (2 1/2 cups total)
- 1 cup grated and squeezed zucchini (120g)
- 1 cup grated and squeezed carrots (95g)
- 1/2 cup thinly sliced green onion (15g)
Dipping Sauce
- 2 tablespoons low sodium soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons water
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
- 1 garlic clove, minced
- 1/2 teaspoon sesame seeds
- 1 teaspoon chopped green onion
Instructions
In a large bowl, add all the dry ingredients. Stir to combine. Pour in the cold water and whisk until combined. Be careful not to over mix. The batter will be thick.
Add all the vegetables in and combine until well coated.
Preheat a medium cast iron or non-stick pan over medium-high heat. Once hot, add enough oil to coat the surface of the pan. Scoop batter, adjust amount depending on the size of our pan. It should sizzle when added.
Working quickly, spread the batter out as thinly as possible. Cook for 4-5 minutes over medium heat. Once it's crispy and golden brown underneath, flip. Cook for 3-4 more minutes. Add more oil to the edge of the pan if needed.
Repeat until all the batter is used up.
Slice and enjoy immediately with sipping sauce
Notes
- Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
- To reheat, place in a toaster oven, a skillet with some oil, or the air fryer.
Nutrition
Calories: 188kcal | Carbohydrates: 36g | Protein: 5g | Fat: 3g | Iron: 2mg
Like this recipe? Rate and comment below!
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About Min
Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me onInstagramif interested in seeing daily menu as well as tips and tricks.
