These vegan Korean vegetable pancakes are savory, crispy, and packed with veggies. They are a traditional Korean side dish that is served with a delicious dipping sauce. It is super easy to make and very customizable. These pancakes make for the perfect appetizer or snack.

Yachae in Korean means vegetables and jeon means pancakes. These vegetable pancakes are filled with green onions, carrots, and zucchini. You can use whatever veggies you have on hand, just make sure to slice it thinly. The batter only takes a few simple ingredients and is super easy to make.

To ensure you get those crispy edges, make sure to use enough oil to coat the pan and to spread the batter out as thin as possible. This will help achieve that crispy exterior and soft interior. It is best to eat this fresh while it is crispy. To reheat leftovers, place it on a hot pan and let it crisp up again or you could toast it for a few minutes.

If you make these vegan Korean vegetable pancakes, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!

Prep Time:10

Cook Time:10

Total Time:20

Ingredients

pancake batter

1 cup all-purpose flour
2 Tbsp cornstarch or potato starch
1 tsp baking powder
3/4 tsp sea salt
1/2 tsp garlic powder
1 cup cold water

veggies

1 cup shredded zucchini
1 cup carrots, julienned
3/4 cup green onions, chopped or sliced thinly (about 6 stalks)

sauce

2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tbap water
2 tsp sesame oil
1 tsp pure maple syrup
2 Tbsp green onions, finely chopped
sprinkle of sesame seeds

Instructions

To make the batter, add the flour, cornstarch or potato starch, baking powder, salt, and garlic powder. Whisk until combined. Add the cold water and whisk until well combined and smooth.
Add the veggies in the bowl with the batter. Stir with a spatula until well combined and vegetables are evenly coated in the batter.
Heat a large nonstick skillet on medium-high heat and add a generous amount of oil (I used avocado oil) to coat the bottom of your pan.
Add half of the veggie batter to the pan and spread the batter out to thinly coat the bottom of the pan. Try to spread the batter as thin as possible without exposing the bottom of the pan. You don’t want it to be a thick layer. You might need to add a little less batter if your pan isn’t very big.
Cook until the bottom is golden brown and crispy, about 4-5 minutes. You can turn down the heat to medium if the pancake is burning too quickly and not cooking in the center. Carefully flip and cook until the other side is golden and crispy.
To make the dipping sauce, add all the sauce ingredients into a small bowl. Stir until well combined.
Once pancakes are done, slice into squares and dip in the sauce. Enjoy hot! Best when eaten fresh. To reheat the pancakes, place on a frying pan on medium heat for a few minutes on each side until it crisps up again. I also like to place it in the toaster oven for a few minutes.

Servings: 4

Vegan Korean Vegetable Pancakes (Yachaejeon)