Korean Vegetable Pancakes (Yachaejeon)
Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are easy and full of flavor using fresh veggies and minimal oil.
Equipment
- 1 Mixing bowl Large
- 1 Non-stick skillet Medium pan
- 1 Spatula
Ingredients
Main ingredients
- 1 cup All purpose flour
- 2 tablespoons Corn starch or potato starch
- ¾ teaspoon Salt
- 1 teaspoon Garlic powder
- 1 cup Cold water
- Avocado oil or any neutral oil For cooking
- 1 cup Grated and squeezed zucchini
- 1 cup Grated and squeezed carrots
- ½ cup Thinly sliced green onion
- 2 tablespoons Low sodium soy sauce For dipping sauce
- 1 tablespoon Rice wine vinegar For dipping sauce
- 2 tablespoons Water For dipping sauce
- 2 teaspoons Sesame oil For dipping sauce
- 2 teaspoons Maple syrup For dipping sauce
- 1 clove Garlic Minced, for dipping sauce
- ½ teaspoon Sesame seeds For dipping sauce
- 1 teaspoon Chopped green onion For garnish
Instructions
Instructions
- Whisk together flour, cornstarch, salt, and garlic powder in a large bowl.
- Gradually add cold water while whisking until smooth batter forms with no lumps.
- Fold in grated zucchini, carrots, and green onion until coated evenly.
- Heat a thin layer of oil in a non-stick skillet over medium heat.
- Scoop about ⅓ cup batter onto the skillet and spread it into a thin pancake.
- Cook for 3-4 minutes until golden brown, then flip and cook other side similarly.
- Repeat process with remaining batter, adding more oil if needed.
- Serve pancakes warm with dipping sauce made from soy sauce blend.
Notes
Keep leftovers wrapped in plastic or in an airtight container with parchment layers. Reheat in skillet or oven for best texture. Avoid microwaving to prevent rubbery pancakes.