Korean Vegetable Pancakes
Whenever it’s raining or gloomy outside, I crave my mom’s savory Korean pancakes, like kimchi jeon, haemul pajeon, and yachaejeon – all crispy and oh so comforting! Yachae means vegetables and Jeon means pancakes in Korean. Take just one bite and you will immediately understand why so many of us Koreans make these savory pancakes whenever the weather is yucky or we’re in need of a pick me up! You will also love how easy to make and customizable these veggie pancakes are. They’re such a great way to repurpose random bits of veggies to create something amazing, just like these naan pizzas, vegetable omelette, rice pancakes, vegetable muffins… And now these yachaejeon! If you are looking for another delicious Korean appetizer or side dish, make these Korean mandu or dumplings, our most beloved family recipe for 40+ years! Need something simpler? Make this 1 ingredient Gamjajeon , or Korean Pancake!
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
All purpose flour – You can use whole wheat flour if you want to add more fiber, BUT it will change the texture and flavor. For best results, I recommend using AP flour. You can also use a Korean pancake mix from the store and leave out the cornstarch and salt. Cornstarch – will help produce a lighter texture batter and a crispy exterior. You can also use potato starch. Vegetables – Use whatever vegetables you have on hand. I personally love the combination of carrots, zucchini, and green onions.
How to Cut Vegetables
I’ve shredded the vegetables here to make the pancakes easy for babies and toddlers to eat. You can use a box grater or a food processor. Do make sure to remove as much moisture as possible. You can also thinly slice using a mandoline. For vegetables like broccoli or mushrooms, chop or slice. Pressed for time? Use pre-shredded vegetables or coleslaw mix from the store! If you do, grab an extra bag and make this Asian cabbage salad!!
Step-by-Step Instructions
Variations
This veggie pancake recipe is a great one to get scrappy with. Feel free to use whatever vegetables you like. Here are some suggestions:
Broccoli Cauliflower Sweet potatoes Potato Mushrooms Bell pepper Green cabbage Onion Corn Peas
Serving Suggestions
Enjoy as an appetizer, side dish, or quick snack. These vegetable jeon are best fresh out of the pan when they are warmest and crispiest. Having said that, while the pancakes will get soft once refrigerated, they will still be tasty. My kids love these cold, and they make for an easy addition to their school lunchboxes.
Storage
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months. To reheat, place in a toaster oven, a skillet with some oil, or the air fryer. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
