Yachaejeon (Korean Vegetable Pancake)

Ingredients

• 4 stems Green onions (cut into 1‑inch pieces)
• 0.5 cup Leek (thinly sliced; optional if unavailable)
• 1 cup Zucchini (cut into matchsticks)
• 1 piece Jalapeño (or green chili) (thinly sliced; optional for heat)
• 1 cup Onion (thinly sliced)
• 0.5 cup Sweet potato (or carrot) (cut into small cubes or matchsticks)
• 0.75 cup Mushrooms (shiitake or white) (thinly sliced; can include a few slices of portobello for texture)
• 0.75 cup All‑purpose flour
• 0.5 teaspoon Salt
• 0.75 cup Water
• 3 tablespoon Vegetable oil (divided: 2 tbsp for first side, 1 tbsp for second side)
• 1 tablespoon Soy sauce (for dipping sauce)
• 2 teaspoon Rice vinegar (or regular vinegar) (for dipping sauce)
• 1 teaspoon Hot pepper flakes (optional, for dipping sauce)
• 1 teaspoon Sesame seeds (for dipping sauce)

Instructions

1. Prep the vegetables

   Trim and slice 4 green onion stems into 1‑inch pieces, thinly slice half a cup of leek, cut zucchini into matchsticks (about 1 cup), thinly slice the jalapeño (optional), slice the onion (1 cup), cube or match‑stick the sweet potato (½ cup), and thinly slice the mushrooms (¾ cup).

   Time: PT15M

2. Combine vegetables

   Place all prepared vegetables in a large bowl; they should total about 2½ cups.

   Time: PT2M

3. Make the batter

   In a separate bowl whisk together ¾ cup all‑purpose flour and ½ tsp salt, then gradually add ¾ cup water, mixing until smooth.

   Time: PT3M

4. Coat the vegetables

   Add the vegetable mixture to the batter and toss gently until everything is evenly coated.

   Time: PT2M

5. Heat the skillet

   Place the 12‑inch non‑stick skillet over medium‑high heat and add 2 tbsp vegetable oil. Heat until the oil shimmers (about 2 minutes).

   Time: PT2M

   Temperature: medium‑high

6. Cook the first side

   Pour the coated vegetable batter into the skillet, spreading it thinly with the spatula to form a large pancake.

   Time: PT2M

   Temperature: medium‑high

7. Let it set

   Cook for about 3 minutes, or until the edges turn golden and the bottom sounds crisp when tapped.

   Time: PT3M

   Temperature: medium

8. Flip and finish

   Add the remaining 1 tbsp oil around the edges, carefully flip the pancake with the spatula, and cook another 3 minutes until both sides are crunchy.

   Time: PT3M

   Temperature: medium‑high

9. Prepare dipping sauce

   While the pancake finishes, mix 1 tbsp soy sauce, 2 tsp rice vinegar, optional 1 tsp hot pepper flakes, and 1 tsp sesame seeds in a small bowl.

   Time: PT2M

10. Serve

    Slide the pancake onto a serving plate, cut into wedges, and serve immediately with the dipping sauce.

    Time: PT2M

Nutrition Facts

Calories

580

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

4 g

Ingredient Substitutions

• Instead of Green onions: Scallions
• Instead of Leek: More green onions, shallots
• Instead of Zucchini: Yellow squash
• Instead of Jalapeño (or green chili): Serrano pepper, red pepper flakes
• Instead of Onion: shallots, leeks
• Instead of Sweet potato (or carrot): Carrot, butternut squash
• Instead of Mushrooms (shiitake or white): Button mushrooms, cremini
• Instead of All‑purpose flour: Rice flour (gluten‑free), whole‑wheat flour
• Instead of Salt: Soy sauce (adds saltiness)
• Instead of Vegetable oil: Canola oil, sunflower oil
• Instead of Soy sauce: Tamari (gluten‑free)
• Instead of Rice vinegar (or regular vinegar): Apple cider vinegar
• Instead of Hot pepper flakes: Gochugaru, crushed red pepper
• Instead of Sesame seeds: Toasted pumpkin seeds

Equipment Needed

• 12‑inch non‑stick skillet
• Cutting board
• Chef's knife
• Mixing bowl
• Measuring cup
• Spatula (silicone or metal)
• Small bowl (for sauce)
• Spoon

Critical Steps — Do Not Skip

• Chop all vegetables to uniform size.
• Spread the batter thinly and evenly.
• Use enough oil (2 tbsp + 1 tbsp) for a crunchy crust.
• Flip only when the bottom is golden and sounds crisp.

Chef Tips from the Video

• Add a pinch of sugar to the batter for a subtle caramelized flavor.
• For extra umami, sprinkle a little gochujang (Korean red pepper paste) into the dipping sauce.
• If you like extra crunch, toss a handful of toasted rice flakes into the batter.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days; reheat in a skillet to restore crispness.

Freezer: Not recommended – texture becomes soggy after freezing.

Room temperature: Do not leave out more than 2 hours due to oil and fresh vegetables.

Make-Ahead Tips

• Prepare the mixed vegetables and store in a zip‑top bag in the fridge for up to 2 days.
• The batter can be mixed a few hours ahead; keep it covered and give it a quick stir before cooking.