🍟 Side Dishes

Vegan Yachae Jeon

Vegan Yachae Jeon is a beloved Korean home‑style snack and side dish: crispy, golden, savory pancakes packed with fresh vegetables, recreated completely without eggs, dairy, or animal products. The edges turn delightfully crunchy while the center stays soft and tender, with bright, fresh flavors and a satisfying chew. Served with a simple tangy soy dipping sauce, it makes a perfect appetizer, light meal, or shareable treat.

Shared by kim

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Time

30 min

Serves

Difficulty

easy

🛒 Ingredients

#For the Pancake Batter:
1 cup all‑purpose flour
¼ cup cornstarch or potato starch (for extra crispiness)
1 ¼ cups ice‑cold water
½ tsp salt
1 tsp neutral oil
#For the Vegetables:
½ cup carrot, cut into thin matchsticks
½ cup zucchini, cut into thin matchsticks
½ cup green onion/scallions, cut into 4cm lengths
½ cup cabbage or radish, thinly sliced
¼ cup bell pepper (any color), thinly sliced
Optional: ½ cup sliced mushrooms or bean sprouts
#For the Dipping Sauce:
2 tbsp light soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp sesame seeds
1 small clove garlic, minced
Pinch of black pepper or chopped chili (optional)

👩‍🍳 Instructions

1
Make the batter: Whisk flour, starch, and salt in a bowl. Slowly pour in ice‑cold water and oil, whisking until smooth — the batter should be thick enough to coat the vegetables, like pancake batter. Do not over‑mix.
2
Combine: Add all the prepared vegetables into the batter and toss gently until every piece is evenly coated.
3
Cook: Heat a generous layer of oil in a non‑stick pan over medium‑low heat. Scoop a portion of the vegetable mixture, spread it out evenly into a thin round pancake. Cook for 4–5 minutes until the bottom is deep golden and crispy.
4
Flip: Carefully flip the pancake and cook the other side for another 3–4 minutes until golden and cooked through. Repeat with remaining batter.
5
Serve: Cut into wedges or squares, as shown in the photo. Mix all dipping sauce ingredients together and serve alongside the warm pancakes.