Description
Crispy, savory Korean vegetable pancakes made entirely vegan, packed with colorful vegetables and served with a zesty dipping sauce. These Yachaejeon are crunchy, tender, and perfect as a snack, appetizer, or side dish.
Ingredients
- 1 cup all-purpose flour or Korean pancake mix (buchim garu)
- 3/4 cup water or sparkling water (for extra crispiness)
- 1/2 tsp salt
- 1/2 tsp garlic powder or 1 clove garlic, minced
- 1/4 tsp ground black pepper
- 1/2 cup zucchini, julienned
- 1/2 cup carrot, julienned
- 1/2 cup napa cabbage or green onions, thinly sliced
- 1/4 cup bell pepper, thinly sliced
- 1–2 tbsp sesame oil (for pan-frying)
- Optional: chopped mushrooms, spinach, chives, or onion
Instructions
- In a mixing bowl, whisk together flour, water, salt, garlic powder, and black pepper until a smooth batter forms.
- Add the sliced vegetables and stir to coat them evenly in the batter.
- Heat a nonstick or cast-iron skillet over medium heat and drizzle in sesame oil.
- Pour a ladleful of the batter into the skillet and gently spread into a thin pancake.
- Cook for 3–4 minutes per side, or until golden and crisp. Flip carefully with a spatula.
- Repeat with remaining batter, adding a little oil between batches if needed.
- Transfer pancakes to a paper towel-lined plate to drain excess oil.
- Serve hot with a dipping sauce of soy sauce, rice vinegar, sesame oil, and gochugaru or green onions.
Notes
- Use half chickpea or buckwheat flour for a healthier twist.
- Add jalapeño or gochugaru for spicy pancakes.
- Include fresh herbs like cilantro, chives, or parsley for extra flavor.
- Add mushrooms like shiitake or oyster for an earthy touch.
- Use gluten-free flour blend to make it gluten-free.
Nutrition
- Serving Size: 1 pancake (1/10 of recipe)
- Calories: 90
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
