Korean Vegetable Pancake (Yachaejeon) - Capital Area Food Bank
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Korean Vegetable Pancake (Yachaejeon)

By Oscar June 6, 2019

240 calories | 33g carbs | 10g fat (1g sat fat) | 5g protein | 540mg sodium | 2g fiber | 4g sugar  per serving

Serves 3 for $6.99


  • ¾ cup all-purpose flour
  • ½ cup water (add ¼ cup more for a denser, creamier pancake)
  • 2 tablespoons oil for frying
  • 2 green onions cut into 1 inch long pieces
  • ½ cup zucchini cut into matchsticks
  • ½ cup onions, thinly slices
  • ⅓ cup sweet potato, cut into matchsticks
  • ⅓ cup carrots, cut into matchsticks
  • ⅓ cup bell pepper, cut into matchsticks
  • Other vegetables as desired.

Dipping Sauce:

  • 1 tablespoon low-sodium soy sauce
  • ½ tablespoon white vinegar


  1. Combine the soy sauce and vinegar in a small bowl and set aside.
  2. Combine the vegetables in a bowl along with the flour, salt, and water. Mix until the batter has coated all the vegetables.
  3. Heat up a non-stick pan over medium high heat. Add ⅓ of the oil to the pan
  4. Add ⅓  of the vegetable mixture to the pan and spread it out evenly, pressing down with a spatula. Turn down the heat to medium and cook for 4 to 5 minutes.
  5. Once the pancake is golden brown, flip over the pancake using a spatula.
  6. Cook for another 3 to 4 minutes until the other side is also golden brown, occasionally pressing down with the spatula.
  7. Once both sides are crispy as desired, transfer the pancake to a plate and cut it into bite-sized pieces. Repeat with the rest of the batter. Serve with the dipping sauce.

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