Description
Discover how to make crispy and flavorful Korean vegetable pancakes, known as ‘Yachaejeon,’ at home. This recipe combines fresh vegetables in a light batter, pan-fried to golden perfection, and served with a tangy soy-based dipping sauce that perfectly complements the savory pancakes. Ideal as an appetizer or a snack, these pancakes are quick to prepare and delightfully crispy on the outside while tender inside.
Ingredients
Scale
Pancake Batter and Vegetables
- 4 cups mixed vegetables, chopped into strips (such as carrots, zucchini, onions, and bell peppers)
- 1 cup all-purpose flour
- 1 cup water
- ½ tsp sea salt, or to taste
- 2 tbsp neutral oil (such as vegetable or canola oil), divided
Dipping Sauce
- 3 tbsp light soy sauce
- 1 tsp white distilled vinegar
- ½ tsp sesame oil
- ½ tsp sugar, or to taste
- Sesame seeds (optional)
Instructions
- Prepare the Dipping Sauce: In a small bowl, combine light soy sauce, white distilled vinegar, sesame oil, and sugar. Stir until the sugar dissolves completely. Sprinkle sesame seeds over the top if desired, then set the sauce aside to let the flavors meld.
- Make the Batter: In a large mixing bowl, whisk together the all-purpose flour and sea salt. Gradually pour in water while continuously whisking to create a smooth, lump-free batter.
- Add Vegetables: Fold the chopped vegetable strips into the batter, ensuring all pieces are evenly coated.
- Heat the Pan: Place a nonstick skillet over medium-high heat and add 1 tablespoon of neutral oil. Swirl the pan to evenly coat the surface with oil.
- Cook the First Pancake: Pour half of the vegetable batter into the pan. Use a spatula to spread it out gently and evenly into a thin round pancake.
- Fry Until Golden: Cook the pancake for about 4 minutes on one side until it turns golden brown and crispy, then carefully flip it over and cook the other side for another 4 minutes until similarly golden and cooked through.
- Repeat Cooking: Remove the cooked pancake from the pan and set aside. Add the remaining 1 tablespoon of oil to the pan and repeat the frying process with the remaining batter to make the second pancake.
- Serve: Once both pancakes are cooked, cut them into bite-sized pieces and serve immediately alongside the prepared dipping sauce for the best taste and texture.
Notes
- Use a variety of colorful vegetables to enhance flavor and presentation.
- For a gluten-free option, substitute all-purpose flour with rice flour or a gluten-free flour blend.
- You can add a pinch of chili flakes to the batter for a spicy kick.
- Ensure the pan is hot enough to achieve crispy edges but do not burn the pancakes.
- Best served fresh and hot to maintain crispiness.
