These Crispy Korean Pancakes (Yachaejeon) Are Loaded With Fresh Veggies

Korean vegetable pancakes (yachaejeon) on a cooling rack
Prep Time
15 min
Cook Time
45 min
4 servings

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




green onions, cut into 2-inch pieces
zucchini, sliced into matchsticks
jalapeno, sliced
sweet potato, cut into matchsticks
onion, thinly sliced
mushrooms, sliced
cup flour
Tbsp corn starch
tsp garlic powder
tsp salt
cup cold water
Neutral oil for cooking, like avocado or canola

Dipping sauce

Tbsp soy sauce
Tbsp white vinegar
tsp sesame oil
tsp sugar
tsp sesame seeds
Green onions, finely chopped, for garnish



This recipe yields 4 7-inch pancakes, but can be adjusted based on your pan size to make 2 large pancakes.

Ingredients for Korean vegetable pancakes (yachaejeon)
Step 1

In a large mixing bowl, combine all vegetables.

Closeup on vegetables in a mixing bowl
Step 2

Add in all dry ingredients and water. Mix until thoroughly combined. You should have a thick batter that coats all of the vegetables well.

Korean vegetable pancake batter in a mixing bowl
Step 3

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.

Korean vegetable pancake batter in a small frying pan
Step 4

Turn heat to medium-low and continue to cook for 5 to 6 minutes, or until the bottom is golden and lightly crispy.

Korean vegetable pancake in a frying pan
Step 5

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.

Closeup on a Korean vegetable pancake
Step 6

While your pancakes finish cooking, mix together all sauce ingredients in a small bowl.

Korean vegetable pancake dipping sauce in a bowl
Step 7

Cut pancakes into wedges or squares, transfer to a serving plate and serve alongside dipping sauce.

Korean vegetable pancake piece being dipped into sauce

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