Korean · Street-food inspired
Korean Vegetable Pancakes (Yachaejeon)
Crispy vegetable pancakes packed with scallions, leek, carrot, zucchini, and a savory sesame dipping sauce.
4servings20 minprep20 mincookSkilletmethod
From Dianne's kitchen
A Seoul-inspired favorite
Dianne created these savory pancakes after tasting Yachaejeon in Seoul’s lively markets.
They are delicious as a snack, side dish, or easy meatless meal with their bright dipping sauce.
What you'll need
Ingredients
For the pancakes
- 1 cup all-purpose flour
- ¼ cup potato starch, optional
- 1 cup cold water
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 scallions, cut into 1-inch pieces
- ⅓ cup thinly sliced leek
- ½ cup shredded carrot
- ½ cup julienned zucchini
- ¼ cup thinly sliced onion
- Avocado oil, for cooking
For the dipping sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- ½ teaspoon red pepper flakes
- 1 green onion, finely chopped, optional
- 1 small garlic clove, minced
Step by step
Instructions
- Whisk flour, potato starch if using, cold water, salt, and black pepper until smooth.
- Fold in scallions, leek, carrot, zucchini, and onion until coated.
- Heat 2 tablespoons oil in a nonstick skillet over medium-high heat.
- Pour in ½–¾ cup batter and spread into a thin, even pancake.
- Cook 3–4 minutes until golden underneath, flip, and cook 2–3 minutes more.
- Repeat with remaining batter, adding oil as needed.
- Stir together the dipping-sauce ingredients and serve warm with the pancakes.
Dianne's kitchen tip
Keep the pancakes thin
A thin pancake becomes crisp at the edges while the vegetables stay tender.
Serve with Korean fried chicken for a memorable Seoul-inspired meal.