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Vegan Yachae Jeon 야채전 (Korean Vegetable Pancakes)

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 pieces
Calories 250
Enjoy these crispy, savory Korean vegetable pancakes made with fresh vegetables and a flavorful batter.

Ingredients

Dry ingredients

  • 1 1/2 cups all purpose flour (see notes for subs)
  • 2 tsp baking powder
  • 4 tbsp corn starch (or potato starch)
  • 1 1/2 tsp salt (or black salt for an 'eggy' flavor)
  • 1/2 tsp turmeric powder (optional for color)
  • 1 1/2 cups room temperature water (plus additional 2-4 tbsp to adjust consistency)

Vegetables

  • 1 medium zucchini (sliced into match sticks)
  • 1 small sweet potato (sliced into match sticks or shredded)
  • 1 medium carrot (sliced into match sticks or shredded)
  • 1/2 medium onion (thinly sliced)
  • 1 long green chili or jalapeño (optional for heat)
  • 1 bunch scallions or green onions (around 2 cups, chopped)

Other vegetables of choice

  • to taste neutral oil (for frying)
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tbsp vinegar
  • 1 tsp sugar (adjust to taste)
  • 1 tsp sesame oil
  • 1/2 tsp sesame seeds
  • to taste Gochugaru or chili flakes/powder (optional)

Instructions 

  • Mix all dry ingredients in a large bowl.
  • Gradually add water and mix to form a thick batter.
  • Stir in vegetables to coat evenly.
  • Heat oil in a pan and fry spoonfuls of batter until golden and crispy.
  • Serve hot with dipping sauce or as desired.

Notes

Adjust water for batter consistency; the batter should coat vegetables well.
Calories: 250kcal
Cost: $10
Course: Appetizer, Snack
Cuisine: Korean
Keyword: vegan, Vegetables