Crispy, savoury Korean vegetable pancakes (yachaejeon) are by far the best way to get your daily serving of vegetables! With zucchini season upon us, these pancakes are an ideal way to use up the fresh summer veggie, and you can add in your other favourites too. This recipe uses the classic combination of zucchini, sweet potato, onion, green onion, mushrooms and hot peppers, but these can easily be substituted for whatever you have on hand — just be sure to have a total of 2 ½ cups veggies. These pancakes make for a great snack or can be served alongside your favourite protein and banchan (Korean side dishes) for a tasty dinner.
There are a few important tricks for success in this recipe. First, be sure to use the best non-stick pan you have, otherwise the batter could stick to your pan and you’ll lose the crispy exterior. Second, cutting the veggies into matchsticks helps to prevent your batter from getting too gloopy — avoid grating the veggies, as this will release more moisture and yield a soggy pancake. Third, spread the pancake batter as thinly as possible when adding it to the pan to ensure a crispy, cooked-through pancake.
Related: Okonomiyaki is the Japanese Savoury Pancake You Need in Your Life
ingredients
Pancakes
Dipping sauce
directions
This recipe yields 4 7-inch pancakes, but can be adjusted based on your pan size to make 2 large pancakes.
In a large mixing bowl, combine all vegetables.
Add in all dry ingredients and water. Mix until thoroughly combined. You should have a thick batter that coats all of the vegetables well.
Heat a small non-stick pan over medium-high heat. Once hot, coat the pan generously with oil. Add just enough batter to create a thin pancake and spread out evenly.
Turn heat to medium-low and continue to cook for 5 to 6 minutes, or until the bottom is golden and lightly crispy.
Flip over the pancake and cook for 5 to 6 minutes, pressing down occasionally to get the pancake as crispy as possible. Flip once more and cook for an additional 1 to 2 minutes, or until the pancake is crispy and golden on both sides. Repeat until you’ve used all the pancake batter. Set pancakes aside on a cooling rack to maintain their crispiness.
While your pancakes finish cooking, mix together all sauce ingredients in a small bowl.
Cut pancakes into wedges or squares, transfer to a serving plate and serve alongside dipping sauce.
