Make crispy Korean vegetable pancakes (Yachaejeon) at home with this easy recipe! No pancake mix needed—just simple pantry ingredients for a golden, crunchy texture packed with veggies.
Got leftover veggies? Turn them into Yachaejeon, crispy Korean vegetable pancakes that make a perfect snack, appetizer, or side dish. These golden, savory pancakes are a home-cooking favorite—especially on rainy days, but they’re just as good anytime!
Unlike most Korean pancake recipes that rely on store-bought Korean pancake mix (buchim garu), you don’t need it! I found that a simple blend of flour, potato starch (or cornstarch), and baking powder creates the same crunchy texture.
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What makes this recipe different? I add a little dried shrimp for extra umami, but you can skip it for a vegan-friendly version, or if tiny seafood surprises aren’t your thing! I also mix in panko breadcrumbs for an extra crispy bite. You’ll be amazed at how crunchy it turns out.
With this easy recipe and pro tips, you’ll get golden, crispy Yachaejeon every time—no soggy pancakes on my watch!
Pajeon vs. Yachaejeon
Often, people are confused yachajeon with pajeon. Both are very popular Korean pancakes, but the key difference is in the ingredients.
- Pajeon is a scallion pancake, made mainly with long green onions (pa, 파). Haemul Pajeon adds seafood like shrimp, squid, and clams.
- Yachaejeon is a vegetable pancake, packed with variety of veggies, giving it a slightly sweeter, more complex flavor.
They both use a similar batter (Korean pancake mix or a homemade blend) and pair perfectly with a soy sauce-based dipping sauce. Love scallions? Go for Pajeon. Want more variety? Yachaejeon is for you!
Notes on Ingredients
What vegetables to use?
The best veggies for yachaejeon are zucchini, carrots, green onions, and onions for the perfect balance of sweetness, mild onion flavor, and crunch. Adding onions or green onions is a must for extra savoriness—without them, the pancake can taste bland.
For variety, mix in spinach, cabbage, bell peppers, or pumpkin, and if you like heat, toss in some fresh chilies!
Simple batter from scratch
For a light, crispy texture, use all-purpose flour for structure and potato starch (or cornstarch) for extra crunch. Potato starch crisps best, but cornstarch works too. Baking powder adds airiness, and ice-cold water slows gluten development and keeps it even crispier.
No eggs needed—they soften the texture. This flour and starch mix keeps the batter light and held together.
Best oil for frying
Use a neutral, high-heat oil like vegetable oil, avocado oil, or sunflower oil. Avoid olive oil or other strongly flavored oils, as they can interfere with the traditional taste of Korean vegetable pancake.
How to Make the Korean Vegetable Pancake (Yachaejeon)
Start by shredding your veggies with a mandoline slicer or thinly slicing them with a knife—whichever works best for you! Add them to a large mixing bowl, and if you’re using dried shrimp, toss it in as well (in chopped form).
📌 Helpful Tip: Dried shrimp adds a deep, savory umami flavor. Skip it for a vegan version—your pancake will still be crispy and delicious with just vegetables.
Now, you will want to mix those veggies with flour, potato starch (or cornstarch), baking powder and ice water to make light batter. The batter shouldn’t be watery, just enough to coat the veggies.
📌 Crispy Secret! A small amount of panko breadcrumbs added at the end of mixing helps absorb excess moisture and oil, preventing sogginess. This little trick makes the surface extra crispy while keeping the inside tender.
Spread a portion of batter thinly, about 3/8-inch thickness, in a hot, oiled skillet. Cook over medium to medium-low heat until the edges set and the surface looks dry. Then flip!
How to flip Korean pancakes without breaking them?
Let the pancake cook undisturbed until the bottom is crispy and golden before flipping. Rotate it slightly with a spatula to loosen it from the pan and let all the surface brown evenly. Flip the pancake carefully to keep it intact.
Getting the right pan temperature is also important to crispy result. Set the heat to medium to medium-low, as stovetops vary. If the pancake looks dry, drizzle a little oil around the edges to get that perfect golden crunch!
Transfer the pancake to a serving plate and serve immediately with Korean pancake dipping sauce, made with soy sauce, vinegar, sesame seeds, and a splash of water.
Here you have it! Yachaejeon is best enjoyed hot and crispy!
More Korean Pancakes to Try
- Kimchi Jeon (Kimchi Pancakes)
- Baechu Jeon (Cabbage Pancakes)
- Yukjeon (Beef Pancakes)
- Gamja Jeon (Potato Pancakes)
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Crispy Korean Vegetable Pancakes (Yachaejeon)
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Make crispy Korean vegetable pancakes (Yachaejeon) with a simple batter and fresh veggies. No pancake mix needed—just pantry staples for a crunchy, golden bite!
- 1 zucchini
- 1 carrot
- 2 fresh chilies (fingerlong chilies), optional
- 1/2 onion, thinly sliced
- 1 small bunch green onion, sliced
- 2 tbsp dried shrimp, optional
- 4 tbsp Panko breadcrumbs
- 8 tbsp oil for frying
Pancake batter mix
- 1 cup all-purpose flour
- 1/4 cup potato starch, or cornstarch
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1-1/4 cup ice water
Thinly shred zucchini, carrots, and chilies with a mandoline or knife. Cut onions and green onions into thin slices. Thinner cuts cook more evenly in the batter.
Place sliced vegetables in a large bowl. If using dried shrimp, finely chop or blend it in a mini food processor, then add to the vegetable mixture in a bowl.
Sprinkle in flour, potato starch (or cornstarch), baking powder, and salt. Pour in ice-cold water and mix until the vegetables are evenly coated. The batter should be light but hold together. Sprinkle Panko breadcrumbs over the mixture and toss briefly. This helps absorb moisture and enhances crispiness.
Heat 2 tablespoons of oil in a non-stick or well-seasoned skillet over medium heat. Pour a ladleful of batter (about 1/4 of batter amount) into the pan, spreading it thinly and evenly. A thickness of about ⅜ inch ensures crispiness—too thin may tear, too thick won’t crisp properly.
Cook undisturbed for 2-3 minutes until the edges set and the surface looks dry. Add more oil as needed. Gently rotate with a spatula for even browning and to prevent sticking. Flip when golden brown. If edges seem dry, add a little oil. Cook another 2-3 minutes until both sides are crispy and golden brown. Adjust heat as needed to avoid burning.
Tips for a Crispy & Flavorful Pancake
- Don’t skip the onions and green onions! They add savory depth and natural sweetness, balancing the flavors.
- Add panko last minute: Helps absorb moisture and keeps the pancake extra crispy.
- No eggs needed: A simple flour and starch batter holds everything together while keeping it light and crunchy.
- Use ice-cold water: Slows gluten development for a lighter, crispier texture when fried.
- How to Flip Korean Pancakes Without Breaking: Let the pancake cook undisturbed until the bottom is crispy before flipping. Rotate it slightly with a spatula to loosen it from the pan and let all the surface brown evenly. Or move the pan in a swirling motion to rotate the pancake. Flip the pancake carefully to keep it intact
Calories: 491kcal, Carbohydrates: 46g, Protein: 12g, Fat: 29g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 702mg, Potassium: 439mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2920IU, Vitamin C: 45mg, Calcium: 113mg, Iron: 3mg
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English (US) · 