Crispy Korean Vegetable Pancake Recipe (Yachaejeon)

The pot lid rattles and you know dinner is almost ready.

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You feel that little buzz of excitement cause nothing smells quite like a Korean pancake fry. The cabin of your kitchen fills with that earthy vegetable scent mixed with a little toasted oil smell. It’s cozy, kinda like a warm hug from your stove.

Pressure cooker dinners can get a real rep for being just soups or stews, but you gotta realize they're super flexible. This recipe for crispy Korean vegetable pancakes (Yachaejeon) works surprisingly well in the pressure cooker. You’ll be a fan when you see how these pancakes come out tender inside and just right crispy outside without waiting forever.

Sure, the pan frying bit still gets ya the crispiness but using the pressure cooker for the vegetable prep and careful steam cues means less waiting and more eating.

The Truth About Fast Tender Results

• You’re gonna wanna prep your veggies just right to keep the texture perfect.
• The pressure cooker speeds up the softening but leaves enough bite for that good pancake feel.
• Natural release helps the pancakes finish cooking gently without going mushy.
• The valve hiss sounds like mealtime is just minutes away.
• Quick release is great for stopping the cook at just the right texture.
• Slow release keeps stuff gently warm if you get caught up finishing the dipping sauce.

Everything You Need Lined Up

• 1 zucchini (about 200 grams)
• 1 carrot (80-100 grams)
• 2 fresh fingerlong chilies (optional for a little kick)
• ½ onion, thinly sliced
• 1 small bunch green onions, thinly sliced
• 2 tablespoons dried shrimp (optional but packs umami)
• 4 tablespoons Panko breadcrumbs
• 1 cup all-purpose flour
• ¼ cup potato starch or cornstarch
• ½ teaspoon baking powder

Plus you gotta have some basics like kosher salt, cold ice water, oil for frying (I use about 8 tablespoons), and a soy sauce vinegar dipping sauce with toasted sesame seeds to finish.

The Full Pressure Cooker Journey

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First up, grate your zucchini and carrot using a coarse grater. It’s messy but worth it.

Lightly salt the zucchini and let it sit for 10 minutes so it droops some water. Then squeeze out as much moisture as you can. Nobody wants soggy pancakes.

Slice the chilies, onion, and green onion thin. Toss them all in a large mixing bowl with the dried shrimp if you’re going that route.

Stir in the flour, potato starch, and panko. Mix it up so every veggie piece wears a little flour coat.

Slowly add your ice water a bit at a time while stirring till the batter sticks but doesn’t get soupy. This is kinda the trick for pancakes that don’t fall apart.

Heat 2 tablespoons oil on medium in a non-stick pan. You don’t wanna smoke the oil but it gotta be hot.

Drop in about a quarter of your batter and spread thin to about 1 cm thick. Cook 3 to 4 minutes each side till crispy and golden.

Drain pancakes on paper towels. Use your pressure cooker’s natural release after cooking veggies to keep it perfect for layering your batter and pan frying in rounds.

Easy Tweaks That Make Life Simple

• Use pre-grated frozen veggies if you’re super rushing, just squeeze extra water out before mixing.
• Swap potato starch for cornstarch if that’s what you got around and it works just fine.
• Try adding chopped kimchi for a tangy spicy twist that amps things up.
• If frying feels like too much mess, you can bake these on a greased pan for a softer but still tasty pancake.

What It Tastes Like Fresh From the Pot

Right when you flip the first pancake over you notice that sizzle and that golden color creeping in. The outside is crispy without being oily, just right.

Once the pancake hits your plate hot and fresh you catch the fresh veggies soft but still got that nice bite—especially that sweet zucchini and carrot combo working with the hint of pungent onion and heat from chilies.

Dipping it into the soy and vinegar combo with toasted sesame seeds ups the flavor game, giving that salty and vinegary punch that feels just right against the soft pancakes.

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Your Leftover Strategy Guide

• Wrap pancakes loosely in foil and keep in the fridge if you’ll eat within 2 days.
• For longer storage, freeze in a single layer on a tray then pack in airtight bags once solid.
• Reheat in a non-stick pan with a splash of oil to bring back that crispiness.
• If microwave is your go-to, heat on a paper towel to catch condensation but the crispiness might take a hit.

Your Most Asked Questions Answered

• Q: Can I make these pancakes entirely in the pressure cooker?
  A: You can soften veggies in the pressure cooker but the crisp outside still needs skillet time. The cooker helps speed veggie prep.
• Q: What if I don’t have fresh chilies?
  A: You can leave them out or add a pinch of red pepper flakes to the batter for heat.
• Q: Can I use gluten-free flour?
  A: Yup, just make sure you adjust the liquid since gluten-free flours can absorb differently.
• Q: Is dried shrimp really necessary?
  A: Nah, it adds umami but pancakes still taste great without it.
• Q: Why's the natural release important after pressure cooking veggies?
  A: It lets the veggies finish cooking gently without getting mushy and keeps steam cues right.
• Q: How long do leftovers last?
  A: Up to 2 days in the fridge, but freezing is best if you want more time.

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Crispy Korean Vegetable Pancakes (Yachaejeon)

Korean vegetable pancakes made extra crispy with fresh shredded veggies, easy batter, and stovetop sear—perfectly savory and golden every time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Cuisine Mediterranean

Servings 4 people

Calories 491 kcal

Equipment

• 1 Mixing bowl Large

Ingredients

  

Main ingredients

• 1 Zucchini about 200 g, grated
• 1 Carrot 80–100 g, grated
• 2 Fresh chilies fingerlong, optional
• ½ Onion thinly sliced
• 1 small bunch Green onion thinly sliced
• 2 tablespoon Dried shrimp optional
• 4 tablespoon Panko breadcrumbs
• 1 cup All-purpose flour
• ¼ cup Potato starch or cornstarch
• ½ teaspoon Baking powder
• ½ teaspoon Kosher salt
• 1 ¼ cup Ice water
• 8 tablespoon Oil for frying
• 2 tablespoon Soy sauce for dipping
• 1 tablespoon Vinegar rice wine or white
• 2 teaspoon Water for dipping sauce
• 2 teaspoon Toasted sesame seeds

Instructions

 

Instructions

• Grate zucchini and carrot using coarse grater.
• Salt zucchini and let sit 10 minutes, then squeeze out moisture.
• Slice chilies, onion, and green onion thin. Combine in bowl with optional dried shrimp.
• Stir in flour, starch, Panko, baking powder, and salt.
• Add ice water gradually while stirring until batter holds together.
• Heat 2 tablespoon oil in a nonstick pan on medium heat.
• Drop in ¼ batter, spread to 1 cm. Cook 3–4 min each side until crispy and golden.
• Drain pancakes on paper towels.
• Use pressure cooker’s natural release after veggie cook to prep batter and fry in rounds.

Notes

Use ice-cold water for a crispier finish. For easier flipping, let pancake fully set on bottom before turning. Store leftovers in fridge or freeze and reheat in pan to bring back crispiness.