Korean Vegetable Pancakes
If you’re looking for a fun, easy way to eat more vegetables, these Korean vegetable pancakes (yachaejeon) are the perfect recipe! Made with carrots, green onions, zucchini, and cabbage, these crispy, savory pancakes are great for a quick lunch, snack, or a tasty side dish.
The best part? They’re super flexible—you can use whatever vegetables you have on hand. They come together quickly, making them a great weeknight-friendly option. Plus, they’re a fun recipe to make with kids, especially if they’re learning to use knives. Slicing the veggies and mixing the batter is a great way to get them involved while helping them feel confident in the kitchen.
Why you’ll love this recipe
- Crispy & flavorful: The perfect balance of crunchy edges and soft, savory veggies.
- Great for any meal: A snack, lunch, or side dish that works anytime.
- Customizable: Swap in whatever veggies you have in the fridge!
- Kid-friendly & fun to make: A great way for kids to practice cutting and cooking skills.
Discover your next culinary adventure
If you loved these crispy veggie pancakes, check out these other easy family friendly recipes from Korea:
- Beef bulgogi bowls are an easy weeknight meal packed with color, flavor, and veggies!
- Korean strawberry milk is a fun and flavorful (and pink!) homemade drink kids will adore.
- Korean zucchini is a quick and easy side dish that takes just a few minutes to prepare but is so good!
How to make Korean vegetable pancakes
These are so quick and easy to make! Here is a brief overview so you know what to expect, but for the full set of directions, please scroll down to the recipe card below.
- Make the dipping sauce: Mix all the sauce ingredients in a small bowl.
- Prep the veggies: Slice the veggies into thin strips.
- Make the batter: In a bowl, whisk together the flour, cornstarch, salt, water, and egg until smooth.
- Combine: Stir the vegetables into the batter until evenly coated.
- Cook the Pancakes: Heat 3 tablespoon of oil in a skillet over medium heat. Pour in about ½ cup of batter, spreading it out evenly. Cook for 3-4 minutes per side, until golden brown and crispy. Repeat with the remaining batter.
- Serve & Enjoy: Cut the pancakes into wedges and serve warm with the dipping sauce.
How kids can help in the kitchen
- Practice knife skills – Let older kids help julienne the veggies with a kid-safe knife. For more on this, visit my guide on knife skills for kids.
- Mix the batter – A simple, fun step for little hands and a great practice on whisking.
- Make the dipping sauce – A great way to teach measuring and mixing.
- Arrange & serve – Let them help cut the pancakes and arrange them on plates.
Cooking together helps kids feel more confident in the kitchen, and when they help make the food, they’re more likely to try it, too!
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Korean Pancake Recipe
Ingredients
- 3 Tablespoons soy sauce
- 2 Tablespoons rice vinegar
- 2 teaspoons honey
- 2 teaspoons sesame oil
- 1 teaspoon sesame seeds
- 1 cup zucchini cut into matchsticks
- 1 cup carrots cut into matchsticks
- 1 cup shredded cabbage
- 4 green onions sliced into strips
- 1 cup all purpose flour
- 2 Tablespoons cornstarch
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 ½ cups cold water
- ¼ cup vegetable oil
Instructions
- In a small mixing bowl, whisk together the soy sauce, rice vinegar, honey, sesame oil, and sesame seeds. Set aside.3 Tablespoons soy sauce, 2 Tablespoons rice vinegar, 2 teaspoons honey, 2 teaspoons sesame oil, 1 teaspoon sesame seeds
- Cut the zucchini and carrot into thin matchstick pieces. Shred the cabbage, and slice the green onions.1 cup zucchini, 1 cup carrots, 1 cup shredded cabbage, 4 green onions
- In a medium size mixing bowl, whisk together the flour, cornstarch, garlic powder, onion powder, salt and baking soda.1 cup all purpose flour, 2 Tablespoons cornstarch, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon baking soda
- Pour in a half cup of the cold water and whisk to make a thick paste.1 1/2 cups cold water
- Add in a half cup of the remaining water and whisk to incorporate.
- Add in half of the remaining water and whisk to incorporate, making sure there are no lumps in the batter.
- Test the thickness of the bater with a spoon – the batter should freely run off the back of the spoon, but if you drag your finger across the spoon there should be a nice clean line. Adjust the water if needed, adding a little at a time until you get the right consistency.
- Heat a large skillet over medium heat with a few Tablespoons of vegetable oil.1/4 cup vegetable oil
- When the oil is hot, add about 1 1/2 cups (or half) of the batter to the hot pan, using a ladle to quickly spread out the batter evenly.
- Quickly sprinkle half of the veggies on top.
- Allow the pancake to cool for 3-4 minutes, until golden and crispy.
- Carefully flip the pancake, and add more oil to the pan so that there is plenty around the edges for the pancake to fry in.
- Cook for an additional 3-4 minutes until crispy.
- Remove to a plate and repeat with the remaining batter.
