These Korean vegetable pancakes are crispy on the outside and full of fresh vegetables. Serve them with my favorite Korean dipping sauce; it's full of spicy, tangy flavor - the perfect complement to these authentic veggie pancakes . And, they're made with no eggs or dairy, so they're 100% vegan.
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These vegan Korean vegetable pancakes, also known as Yachaejeon in Korean, are a traditional Korean dish that's been enjoyed for centuries.
In Korea, they're often served at special occasions, such as weddings and festivals, and are a staple in Korean restaurants and homes. And, now you can make them at home with this easy recipe! f you've not tried Korean food, this is the perfect introduction to a cuisine that's taking its rightful place at center stage on the world's culinary stage. I guarantee that you'll love them.
Korean cuisine is known for its bold, complex flavors. The use of fermented ingredients such as kimchi and soy sauce, as well as unique spices such as gochujang (red pepper paste) and gochugaru (red pepper flakes) give Korean dishes a distinct taste that's both savory and slightly sweet.
If you love vegan Korean food, you might also enjoy this vegan Hotteok recipe.
🛒Ingredients
Here's all you need to make a basic Korean vegetable pancake:
✅Flour: I used all purpose flour, but Korean vegetable pancakes can also be made with a combination of your favorite gluten free flour and glutinous rice flour, which is gluten-free and is a great option for anyone with gluten sensitivities.
✅Cornstarch: Cornstarch thickens up your batter, which leads to lighter pancakes that are tender on the inside and crispy on the outside.
✅Baking Soda: Baking soda gives your pancakes a bit of rise, and it also aids in the outside of pancake getting nice and brown and crispy.
✅Salt: Salt makes all the other flavors pop.
**See the recipe card below for the vegetable I used and the ingredients in the homemade Korean dipping sauce.
Reasons You'll Love This Recipe
- They can be made with a variety of vegetables, not just the veggies I used in my recipe. Try onions, zucchini, or mushrooms. Add spices like garlic and ginger for a flavor boost.
- These pancakes are made with fresh, healthy vegetables, which are low in calories and high in nutrients. They're also pan-fried rather than deep-fried, which makes them a healthier option than some other types of pancakes.
- Korean vegetable pancakes are a great option for a quick and easy meal. They can be made ahead of time and stored in the fridge or freezer. And, they can be eaten hot or cold, making them a versatile option for any occasion.
- Need to sneak some veggies into your kids diet? This is the recipe for you!
👨🍳How To Make Korean Vegetable Pancakes
- In a large mixing bowl, mix together your dry ingredients. Add the water and whisk until the lumps of flour have disappeared.
- Put your batter in the fridge while you make the dipping sauce and chop the vegetables.
- In a small bowl, mix together your Korean dipping sauce ingredients. Set aside.
- Now, chop and julienne your vegetables. If you don't have a julienne tool, chop the potatoes and carrots into very thin matchstick size pieces. If you leave the vegetables too big, they won't fully cook inside the pancake.
- Stir your vegetables into the batter. Push them down into the batter with the back of a spoon to ensure that they're all submerged in the batter.
- Heat a non-stick pan over medium-low heat. An 8 inch saute pan will yield two pancakes. Once the pan is hot, add 1 tablespoon of olive oil to the pan, and allow it to heat.
- When the oil is hot, use a ladle to transfer the batter and vegetables to the pan. Allow the pancake to cook for approximately 3 minutes. Shake the pan occasionally so that the pancake slides around. This will prevent it from sticking. Press down on the pancake with the back of spoon. Flip the pancake and continue cooking for an additional 3 minutes. Add more oil as necessary.
- Using a spatula, lift your pancake from the pan and cut it into bite size pieces, or triangles. Serve hot with Korean dipping sauce.
🍽️Serving Suggestions
- Serve with my popular Korean Cucumber Salad.
- Kimchi is a traditional Korean fermented vegetable dish that's perfect served with Korean vegetable pancakes. Kimchi's spicy, tangy flavor perfectly complements crispy, tender pancakes. You could also try this easy vegan apple kimchi by Nomms.
- Make a meal of it and serve these pancakes with my Korean Gochujang Pasta.
- These pancakes can be served with steamed rice or sticky rice.
- Doenjang is a Korean soybean paste that's often used as a dipping sauce or garnish for yachaejeon. It has a savory and nutty flavor that complements the pancakes well.
🙋Frequently Asked Questions
Korean pancakes can be found made with and without eggs. So, some Korean pancakes are vegan, and some are not. Also, some pancakes may also include seafood and meat.
Korean vegetable pancakes, also known as "jeon," can be considered a healthy option, depending on the ingredients and method of preparation used. They're often made with a variety of vegetables like zucchini, onions, carrots, and mushrooms, which are high in vitamins and minerals and low in calories.It's always a good idea to check with the cook or restaurant about the ingredients and method of preparation used to make the vegetable pancakes.
Craving More Easy Vegan Recipes?
Sambal Oelek - An Authentic Malaysian Chile Paste
📖 Recipe
Korean Vegetable Pancakes
Ingredients
- 1 cup flour
- 1½ tablespoons cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup water
Dipping Sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 2 teaspoons gochujaru pepper flakes
- 2 teaspoons maple syrup
- 2 teaspoons sesame oil
- 3 teaspoons toasted sesame seeds
Vegetables
- 1 medium carrot sliced into matchsticks or julienned
- 3 scallions cut into 1 inch pieces on the diagonal
- 1 potato julienned
Instructions
- In a large mixing bowl, mix together the dry ingredients. Add the water and whisk until the lumps of flour have disappeared.
- Put the batter in the fridge while you make the dipping sauce and chop the vegetables.
- In a small bowl, mix together the Korean dipping sauce ingredients. Set aside.
- Now, chop and julienne the vegetables. If you don't have a julienne tool, chop the potatoes and carrots into very thin matchstick size pieces.
- Stir the vegetables into the batter. Push them down into the batter with the back of a spoon to ensure that they're all submerged in the batter.
- Heat a non-stick pan over medium-low heat. An 8 inch saute pan will yield two pancakes. Once the pan is hot, add 1 tablespoon of olive oil to the pan, and allow it to heat.
- When the oil is hot, use a ladle to transfer the batter and vegetables to the pan. Allow the pancake to cook for approximately 3 minutes. Shake the pan occasionally so that the pancake slides around. This will prevent it from sticking. Press down on the pancake with the back of spoon. Flip the pancake and continue cooking for an additional 3 minutes. Add more oil as necessary.
- Using a spatula, lift the pancake from the pan and cut it into bite size pieces, or triangles. Serve hot with Korean dipping sauce.
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