Exploring Seoul: A Taste of Tradition with Korean Pancakes

In September 2024, I visited Seoul, South Korea, for an incredible adventure filled to the brim with energy, culture, and lively markets, not to mention oodles of great food. Of all the great experiences from that trip, one thing that really stood out was something called Yachaejeon, or Korean pancake—a savory vegetable pancake so full of flavor.
As I wandered through Seoul's lively marketplaces, the smell of street vendors was a temptation I could not resist. There they were, flipping golden-brown pancakes on sizzling griddles, filling the air with a homey, savory smell. Their pancakes were simple yet replete with flavor—thick, juicy pancakes filled with fresh green onions and carrots—a real testament to the beauty of Korean cuisine.
To elevate the experience, I paired my pancake with crispy Korean fried chicken. The contrast of textures—crunchy chicken and soft, savory pancake—was nothing short of heavenly. Each bite was a harmony of flavors that was made even better with a tangy, umami-packed dipping sauce that brought everything into perfect balance.
From that experience, I created this recipe, Korean Vegetable Pancake with Traditional Dipping Sauce, for sharing in my cooking class as a tribute to all those wonderful moments I had exploring Seoul and to bring a little piece of Korea into your kitchen.
Whether you have this pancake as a snack, side dish, or main course, I hope it takes you to the heart of Seoul and back, like it did me. And make sure to have it with Korean fried chicken—it's a combination you'll thank me for later!
Korean Vegetable Pancakes (Yachaejeon)Servings: 4
Ingredients
For the Pancakes:
    1 cup all-purpose flour
    1/4 cup potato starch (optional for extra crispiness)
    1 cup cold water
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    4  green onions, cut into 1-inch pieces - long
    ⅓ cup leek, sliced thinly  
    1/2 cup shredded carrots
   1/2 cup zucchini, julienned
    1/4 cup onion, thinly slice
     2 tablespoons avocado oil (per pancake)
For the Dipping Sauce:
     2 tablespoons soy sauce
​     1 tablespoon rice vinegar
     1 teaspoon sesame oil
    1 teaspoon sesame seeds
    1/2 teaspoon red pepper flakes 
    1 green onion, finely chopped (optional)
    1 small garlic clove, minced
Instructions
Prepare the Pancake Batter

1. ​In a mixing bowl, combine the all-purpose flour, potato starch (if using), cold water, salt, and black pepper. Whisk until smooth. 
   
2. Add the vegetables (green onions, carrots, zucchini, leeks, and onion) to the batter. Mix well to coat evenly
   

Cook the Pancakes:

1. Heat a non-stick skillet or frying pan over medium-high heat. Add 2 tablespoons of avocado oil.
2. Pour about 1/2 to 3/4 cup of the batter into the pan and spread it out evenly into a thin layer.
3. Cook for 3-4 minutes until the bottom is golden and crispy. Flip the pancake and cook the other side for another 2-3 minutes.
4. Remove and place on a plate lined with paper towels. Repeat with the remaining batter, adding more oil as needed.
   

Make the Dipping Sauce:

1. In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, sesame seeds, red pepper flakes (if using), green onion, and garlic. Stir well.

Serve:

1. Cut the pancakes into bite-sized pieces. Serve warm with the dipping sauce on the side.
   

Enjoy your crispy, savory Korean vegetable pancakes with the perfectly balanced dipping sauce!