Yachaejeon (Korean Vegetable Pancakes)

Yield: 12 silver-dollar-sized pancakes


Batter Ingredients​​

  • 1 cup whole wheat or all-purpose flour

  • 1 teaspoon salt

  • 1 cup water


  • ​1 cup Napa cabbage, chopped into think 1" pieces

  • 1/2 of a medium zucchini, sliced into matchstick-sized pieces

  • 1 small green chili pepper, de-seeded and minced

  • 4 green onions, cut into 1" pieces

  • 1 medium carrot, peeled and shredded

Dipping Sauce Ingredients

  • 2 Tbsp soy sauce

  • 1 Tbsp rice vinegar or apple coder vinegar

  • 2 tsp red pepper flakes (optional)

Canola or vegetable oil for cooking


  1. Make the batter: in a large bowl, whist together flour, salt, and water.

  2. Add the prepared vegetables into the bowl and fold the vegetables into the batter.

  3. Heat a large skillet over medium-high heat. Add about 2 Tbsp of oil and swirl around to coat the pan evenly.

  4. Ladle out 1/8 cup batter. Press flat with a spatula and fry until golden on each side -- about 3-4 minutes. Add more oil as needed.

  5. Make the dipping sauce: combine soy sauce, vinegar, and red pepper flakes (optional) into a small bowl and mix well.

  6. Serve pancakes warm with dipping sauce.

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