Korean Pancake Recipe
These crispy Korean vegetable pancakes (yachaejeon) are an easy, kid-friendly way to enjoy more veggies! Perfect for snacks, lunch, or a side dish, they’re quick to make and packed with flavor.
Servings: 16 slices
Calories: 80kcal
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.
Notes
This recipe makes enough for two large pancakes, cut into 8 wedges each for a total of 16 wedges. You can also serve these as one pancake equal one portion.
Nutrition
Serving: 1slice | Calories: 80kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 287mg | Potassium: 80mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1386IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
