Crispy Korean vegetable pancakes (yachaejeon) made with fresh veggies and a light, homemade batter—no pancake mix needed! This easy recipe gives you golden, savory pancakes with extra crunch, perfect as a snack, appetizer, or side dish.
Got leftover veggies? Turn them into Yachaejeon, crispy Korean vegetable pancakes that make a perfect snack, appetizer, or side dish. These golden, savory pancakes are a home-cooking favorite—especially on rainy days, but they’re just as good anytime!
I’ve made yachaejeon so many different ways over the years—some with store-bought pancake mix, others with just whatever was in the fridge. But I discovered that a simple blend of flour, potato starch (or cornstarch), and baking powder creates the best crunchy texture that I was looking for.
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I picked up the dried shrimp trick from a home cook I met in Korea—just a pinch adds that deep, savory note.
And after a few rounds of testing, I found that a sprinkle of panko takes the crisp to another level without making it oily. It’s the little tweaks that turn a good pancake into a great one.
Ingredient Tips for the Best Yachaejeon
- Vegetables: Zucchini, carrots, onions, and green onions are my go-to combo—they create just the right mix of sweetness, moisture, and savory depth. I never skip onions or green onions; without them, the pancake tastes flat. Want to mix it up? Try spinach, cabbage, bell peppers, or even Korean pumpkin. Add a few chilies if you like some heat.
- Pancake Batter: I use all-purpose flour for structure, then lighten it with potato starch (or cornstarch in a pinch). Potato starch delivers the crispiest finish. A touch of baking powder helps puff the batter slightly, and ice-cold water keeps the texture light by slowing gluten development.
- Dried shrimp: A spoonful of finely chopped dried shrimp adds a layer of umami that reminds me of how some home cooks in Korea sneak in flavor. You can leave it out for a vegan
- Panko breadcrumbs: This isn’t traditional, but I like to mix in a small amount of panko at the end. It helps soak up excess moisture and gives the pancake a crunchier surface without drying out the inside.
- Choose the right oil Stick with neutral, high-heat oils like avocado, sunflower, or vegetable oil. Olive oil can overpower the flavor and won’t fry as cleanly. A well-heated pan and the right oil are key to golden, lacy edges.
These step-by-step photos offer a visual guide for making the recipe. For exact measurements and full instructions, scroll down to the printable recipe card.
How to Make the Korean Vegetable Pancake (Yachaejeon)
Shred or thinly slice the vegetables and add them to a large bowl. If using dried shrimp, chop it finely and mix it in.
Mix the veggies with flour, starch, baking powder, and ice water to form a light batter—just enough to coat everything. No eggs needed; the batter holds together without them.
Spread the batter thinly in a hot, oiled skillet (about 3/8 inch thick). Cook over medium heat until the edges set and the surface looks dry. Let it cook until the bottom is golden before flipping. For detailed flipping tips, check the Notes in the recipe card.
Pan temperature matters for crispiness. Use medium to medium-low heat, adjusting as needed. If the pancake looks dry, drizzle a little oil around the edges for extra crunch.
Transfer the pancake to a serving plate and serve immediately with Korean pancake dipping saucemade with soy sauce, vinegar, sesame seeds, and a splash of water.
Here you have it! Yachaejeon is best enjoyed hot and crispy!
More Korean Pancakes to Try
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Korean Vegetable Pancakes (Yachaejeon)
Korean vegetable pancakes (yachaejeon) are crispy, savory, and packed with fresh veggies. Made with a light batter—no pancake mix needed, just pantry staples.
- 1 zucchini
- 1 carrot
- 2 fresh chilies (fingerlong chilies), optional
- 1/2 onion, thinly sliced
- 1 small bunch green onion, sliced
- 2 tbsp dried shrimp, optional
- 4 tbsp Panko breadcrumbs
- 8 tbsp oil for frying
Pancake batter mix
- 1 cup all-purpose flour
- 1/4 cup potato starch, or cornstarch
- 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1-1/4 cup ice water
Thinly shred zucchini, carrots, and chilies with a mandoline or knife. Cut onions and green onions into thin slices. Thinner cuts cook more evenly in the batter.
Place sliced vegetables in a large bowl. If using dried shrimp, finely chop or blend it in a mini food processor, then add to the vegetable mixture in a bowl.
Sprinkle in flour, potato starch (or cornstarch), baking powder, and salt. Pour in ice-cold water and mix until the vegetables are evenly coated. The batter should be light but hold together. Sprinkle Panko breadcrumbs over the mixture and toss briefly. This helps absorb moisture and enhances crispiness.
Heat 2 tablespoons of oil in a non-stick or well-seasoned skillet over medium heat. Pour a ladleful of batter (about 1/4 of batter amount) into the pan, spreading it thinly and evenly. A thickness of about ⅜ inch ensures crispiness—too thin may tear, too thick won’t crisp properly.
Cook undisturbed for 2-3 minutes until the edges set and the surface looks dry. Add more oil as needed. Gently rotate with a spatula for even browning and to prevent sticking. Flip when golden brown. If edges seem dry, add a little oil. Cook another 2-3 minutes until both sides are crispy and golden brown. Adjust heat as needed to avoid burning.
- Don’t skip the onions and green onions! They add savory depth and natural sweetness, balancing the flavors.
- Use ice-cold water: Slows gluten development for a lighter, crispier texture when fried.
- How to Flip Korean Pancakes Without Breaking: Let the pancake cook undisturbed until the bottom is crispy before flipping. Rotate it slightly with a spatula to loosen it from the pan and let all the surface brown evenly. Or move the pan in a swirling motion to rotate the pancake. Flip the pancake carefully to keep it intact
Calories: 491kcal, Carbohydrates: 46g, Protein: 12g, Fat: 29g, Saturated Fat: 2g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 18g, Trans Fat: 0.1g, Cholesterol: 84mg, Sodium: 702mg, Potassium: 439mg, Fiber: 4g, Sugar: 5g, Vitamin A: 2920IU, Vitamin C: 45mg, Calcium: 113mg, Iron: 3mg