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.
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.