Vegan Yachaejeon (Korean Vegetable Pancakes)

A savory Korean-style vegetable pancake made entirely vegan—crispy on the outside, tender on the inside, and brimming with bright veggie flavor. I love how these Yachaejeon strike the perfect balance of lightness and crunch, with a colorful mix of vegetables and a spicy dipping sauce.

Why You’ll Love This Recipe

I adore this recipe because it’s quick, flexible, and utterly satisfying. It’s a great way to use up extra veggies and makes an excellent appetizer, snack, or side dish. The crunchy exterior gives way to flavorful, lightly seasoned vegetables inside—and I have fun dipping each pancake in zesty sauce.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• all-purpose flour or Korean pancake mix (buchim garu)

• water or vegan sparkling water

• salt

• garlic powder or minced garlic

• ground black pepper

• variety of vegetables, thinly sliced or julienned:

  • zucchini

  • carrot

  • napa cabbage or green onions

  • bell pepper

• sesame oil (for pan-frying)

• optional additions: chopped mushrooms, spinach, chives, or onion

Directions

1. I combine flour, water (or sparkling water), salt, garlic powder, and pepper in a mixing bowl, whisking until a moderately thick batter forms.

2. I stir in the sliced vegetables until they’re evenly coated in the batter.

3. I heat a nonstick or well-seasoned skillet over medium heat and add a small drizzle of sesame oil.

4. For each pancake, I pour a ladleful of the veggie-batter mixture into the pan and gently press it into a thin, even circle.

5. I cook each pancake for about 3–4 minutes per side, or until golden and crispy; I flip carefully using a spatula.

6. I repeat with the remaining batter, adding a tiny amount of oil between batches to keep the skillet nonstick.

7. I transfer cooked Yachaejeon to a plate lined with paper towels to absorb any excess oil and keep them crisp.

Servings and timing

This recipe yields about 8–10 small pancakes, serving 3–4 people as an appetizer or side dish. Prep time is around 10 minutes, cooking time about 15–20 minutes—so from start to table in roughly 30 minutes.

Variations

• Mixed grain version: I swap half the all-purpose flour for chickpea or buckwheat flour for more nutrition and a nutty flavor.

• Spicy pancakes: I add thinly sliced jalapeño or gochugaru (Korean chili flakes) into the batter.

• Herbaceous twist: I stir in chopped cilantro, chives, or parsley for added freshness.

• Mushroom boost: I add sliced mushrooms like shiitake or oyster for an earthy note.

• Gluten-free option: I use gluten-free flour blend and proceed as usual for tasty GF pancakes.

Storage/reheating

I store leftover pancakes in an airtight container in the fridge for up to 2 days. To reheat, I crisp them in a lightly oiled skillet over medium heat for a few minutes per side. I don’t recommend freezing, as they soften and lose crispness when thawed.

FAQs

Can I use other vegetables?

Absolutely—I love experimenting with bell peppers, spinach, chives, mushrooms, and even corn. Any veggies I have on hand work wonderfully.

Do I have to use sparkling water?

No—but I find sparkling water makes the pancakes lighter and crispier. Regular water works fine too.

What pan is best for cooking?

I use a well-seasoned cast-iron or nonstick skillet—medium heat and a little oil are key to getting golden, crispy edges.

How can I prevent sticking?

I make sure the skillet is hot before adding oil, use enough oil, and only flip once the pancake has set and browned underneath.

What sauce pairs best?

I serve mine with a simple dipping sauce: soy sauce, rice vinegar, sesame oil, a pinch of sugar, garlic, and optional gochugaru or green onions.

Conclusion

Vegan Yachaejeon are one of my favorite quick, veggie-packed dishes—they’re crispy, tasty, and endlessly adaptable. Whether I serve them as an appetizer, snack, or part of a Korean-style meal, they always feel fresh and satisfying. I hope these vibrant pancakes become a staple in your cooking rotation too!