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Korean Vegetable Pancakes (Yachaejeon) Recipe

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4.2 from 15 reviews

Korean Vegetable Pancakes, or Yachaejeon, are crispy, savory fritters made with shredded zucchini, carrots, fresh chilies, and green onions mixed into a light batter. These delightful pancakes are pan-fried to golden perfection and served with a tangy soy-vinegar dipping sauce. Perfect as an appetizer or a snack, they offer a delicious way to enjoy a variety of vegetables with a satisfyingly crunchy texture.

Ingredients

Vegetables

  • 1 (200 g) zucchini
  • 1 (80–100 g) carrot
  • 2 (10–12 g) fresh chilies (fingerlong chilies) (optional)
  • 1/2 (10–12 g) onion (thinly sliced)
  • 1 small bunch (60–70 g) green onion (sliced)

Others

  • 2 tbsp (10 g) dried shrimp (optional)
  • 4 tbsp (20 g) Panko breadcrumbs
  • 8 tbsp (120 ml) oil for frying
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (30 g) potato starch (or cornstarch)
  • 1/2 tsp (2 g) baking powder
  • 1/2 tsp (3 g) kosher salt
  • 1 1/4 cup (300 ml) ice water

Dipping Sauce

  • 2 tbsp (30 ml) soy sauce
  • 1 tbsp (15 ml) vinegar (either rice wine or white vinegar)
  • 2 tsp (10 ml) water
  • 2 tsp (6 g) toasted sesame seeds

Instructions

  1. Prepare the vegetables: Thinly shred zucchini, carrots, and chilies using a mandoline or knife. Thinly slice onions and green onions. Ensuring thin cuts helps them cook evenly in the batter.
  2. Mix vegetables and dried shrimp: Place all sliced vegetables in a large bowl. If using dried shrimp, finely chop or blend it in a mini food processor, then add to the vegetable mixture.
  3. Make the batter: Add flour, potato starch (or cornstarch), baking powder, and kosher salt to the vegetable mixture. Pour in ice-cold water and mix until the vegetables are evenly coated with a light batter that holds together. Sprinkle Panko breadcrumbs over the mixture and toss briefly to absorb moisture and increase crispiness.
  4. Heat the pan and oil: Warm 2 tablespoons of oil in a non-stick or well-seasoned skillet over medium heat.
  5. Cook the pancakes: Pour about a quarter of the batter into the pan, spreading it thinly and evenly to about 3/8 inch thickness for optimal crispiness. Cook undisturbed for 2-3 minutes until edges set and surface looks dry. Add more oil as needed.
  6. Flip and finish cooking: Gently loosen and flip the pancake when the underside is golden brown. Add a bit more oil if edges appear dry. Cook the other side for another 2-3 minutes until both sides are crispy and golden. Adjust the heat to prevent burning.
  7. Prepare dipping sauce: Mix soy sauce, vinegar, water, and toasted sesame seeds in a small bowl to serve alongside the pancakes.

Notes

  • For a vegetarian option, omit dried shrimp.
  • Using ice-cold water in the batter helps achieve a lighter, crisper texture.
  • Be careful not to make the pancakes too thick, or they won't crisp properly.
  • Adjust the level of chilies to your spice preference or omit them altogether for a milder flavor.
  • Panko breadcrumbs enhance crispiness but can be omitted if unavailable.
  • Use a non-stick or well-seasoned skillet to prevent sticking during frying.

Find it online: https://cookedbygrace.com/korean-vegetable-pancakes-yachaejeon-recipe/