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Korean Vegetable Pancakes

Korean Vegetable Pancakes
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Korean Vegetable Pancakes, known as yachaejeon, are crispy, savory fritters made with fresh vegetables and a light batter. Perfectly crispy on the outside and tender inside, these versatile pancakes make an ideal snack or appetizer for any occasion. Served with a tangy dipping sauce, they offer a delightful burst of texture and flavor that’s easy to prepare and endlessly customizable.

Ingredients

Scale

Batter and Vegetables

  • 1 cup all-purpose flour (or rice flour for gluten-free)
  • 3/4 cup cold water
  • 1 large egg (or flaxseed/chia egg for vegan option)
  • 1/2 cup julienned carrots
  • 1/2 cup julienned zucchini
  • 1/2 cup thinly sliced onions
  • 1/4 cup chopped green onions (scallions)
  • Salt, to taste
  • Black pepper, to taste
  • Vegetable oil, for frying

Dipping Sauce

  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar

Instructions

  1. Prepare the Vegetables: Wash and slice all vegetables evenly into thin strips or small pieces to ensure quick cooking and a balanced texture.
  2. Make the Batter: In a bowl, combine the flour and cold water, stirring until smooth. Beat in the egg and season with salt and pepper. The batter should be pourable but thick enough to coat the vegetables well.
  3. Combine Vegetables and Batter: Gently fold the prepared vegetables into the batter until they are evenly coated, being careful not to overmix to maintain crispiness.
  4. Heat the Pan and Oil: Heat a non-stick skillet over medium-high heat and add enough vegetable oil to cover the surface. Wait until the oil is hot for a golden crust.
  5. Fry the Pancakes: Spoon portions of the batter-vegetable mixture into the pan, spreading slightly to form thin rounds. Fry each side for about 3 minutes until crispy and golden brown.
  6. Drain and Serve: Remove pancakes and place on paper towels to absorb excess oil. Serve warm with the prepared dipping sauce made from soy sauce, vinegar, sesame oil, and sugar.

Notes

  • Use cold water to keep batter light and prevent tough pancakes.
  • Fry in small batches to avoid overcrowding and ensure even crispiness.
  • Press pancakes gently while frying for even cooking without breaking.
  • Add green onions last to preserve their fresh flavor.
  • Serve pancakes immediately while hot and crispy for best taste.

Nutrition

Keywords: Korean vegetable pancakes, yachaejeon, crispy fritters, Korean appetizer, vegetable fritters, gluten-free pancakes, savory snack

Find it online: https://marybaking.com/korean-vegetable-pancakes/