Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

There’s something so comforting about these Vegan Yachaejeon (Korean Vegetable Pancakes) that instantly transports me to cozy family dinners. The beauty of this recipe is how simple, fresh vegetables transform into crispy, golden pancakes that are bursting with flavor and texture. Whenever I need a quick snack or a fun appetizer, I turn to these pancakes – and believe me, once you try them, you’ll want to make them again and again.

This Vegan Yachaejeon (Korean Vegetable Pancakes) recipe is perfect for any season because it lets you customize the veggies based on what’s fresh or what you have on hand. Plus, it’s great if you’re looking to impress your friends with something a bit different but totally satisfying. The subtle turmeric and black salt add such a unique depth, especially if you’re craving that “eggy” vibe without using eggs.

Ingredients You’ll Need

These ingredients work beautifully together, striking a balance between crispiness and tender veggie-packed goodness. When shopping, pick fresh, firm vegetables—this really makes a difference in the texture of your pancakes.

• All-purpose flour: The classic base for the batter, but you can experiment with gluten-free blends if needed.
• Baking powder: Helps the pancakes puff up slightly, giving a lighter bite.
• Corn starch or potato starch: This is the secret weapon for super crispy edges—don’t skip it!
• Salt or black salt: I love using black salt because it adds that subtle, savory “eggy” flavor that rounds out the veggies perfectly.
• Turmeric powder: Optional, but a pinch adds a gorgeous golden color and gentle earthiness.
• Room temperature water: The batter’s liquid base; adjusting the amount helps you get the right thickness.
• Medium zucchini: Fresh and juicy, cut into matchsticks for a great texture.
• Small sweet potato: I prefer using orange sweet potato raw for a slightly sweet contrast that crisps up beautifully.
• Medium carrot: Adds a lovely natural sweetness and color.
• Medium onion: Thinly sliced to soften and meld with the other flavors.
• Long green chili or jalapeño: Optional, but it gives a nice kick if you like it spicy.
• Bunch of scallions or green onions: Adds freshness and a bit of bite—never skip these!
• Other vegetables of choice: Feel free to toss in bell peppers, mushrooms, or even spinach based on what you love.

Variations

I like to personalize my Vegan Yachaejeon (Korean Vegetable Pancakes) depending on my mood or what’s in season. Don’t be shy about trying your own combos—you’ll find new favorites along the way.

• Spicy variation: Adding finely chopped kimchi or a bit more fresh chili gives it a punch I love on chilly evenings.
• Gluten-free: I swapped all-purpose flour for a rice flour and tapioca starch combo once, and it turned out delightfully crisp.
• Seasonal veggies: I often swap sweet potatoes for kohlrabi or add shredded cabbage in springtime for a fresh twist.
• Herbs added: A handful of chopped cilantro or parsley brightens the overall flavor perfectly.

How to Make Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

Step 1: Mix Your Batter Just Right

Start by combining your all-purpose flour, baking powder, corn starch, salt (I go for black salt here), and turmeric in a bowl. Slowly whisk in the water, starting with 1 1/2 cups and adding more a tablespoon at a time until you get a smooth batter that’s thick but still pours easily—think pancake batter, not dough. The right consistency ensures your pancakes spread perfectly without being too thin or thick.

Step 2: Prep Those Veggies

While your batter rests for a few minutes, slice your zucchini, sweet potato, carrot, onion, chilies, and scallions into matchstick shapes or thin slices. This not only helps them cook evenly but also gives your pancakes that signature texture with crisp edges and tender centers. If you like, toss a little splash of salt on the veggies to draw out moisture—this prevents soggy pancakes.

Step 3: Combine Vegetables with Batter

Drop the veggies into your batter and gently fold them together until every piece is coated. Depending on how juicy your vegetables are, you might need to adjust the batter with a bit more water—just keep it pourable. This simple mix is the backbone of your Vegan Yachaejeon (Korean Vegetable Pancakes) recipe, so take a moment to get it just right.

Step 4: Pan-fry to Crispy Perfection

Heat a non-stick skillet over medium heat and add a generous amount of oil—traditionally, neutral oils like vegetable or canola work best. Pour a ladle of your veggie-batter mix into the pan and gently press it down to flatten. Fry for about 3-4 minutes on one side until the edges turn crispy and golden brown, then carefully flip and cook another 3-4 minutes. The key here is patience; rush the flip and you might tear your pancakes. Keep the heat moderate so they cook through without burning.

How to Serve Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

Garnishes

I usually sprinkle some toasted sesame seeds over the pancakes and drizzle a little soy sauce mixed with rice vinegar and a pinch of sugar for dipping. For a pop of color, a scattering of thinly sliced scallions or fresh cilantro always does the trick. These simple touches make the dish look inviting and add fresh bursts of flavor.

Side Dishes

Vegan Yachaejeon (Korean Vegetable Pancakes) pair wonderfully with kimchi for some tangy, fermented goodness or a light seaweed salad on the side. When I’m feeling extra hungry, I serve them alongside a bowl of steaming hot miso soup or a simple cucumber salad tossed in rice vinegar and sesame oil.

Creative Ways to Present

For a party or special occasion, I like to cut the pancakes into bite-sized squares and serve them stacked with dipping sauces on the side, garnished with edible flowers or microgreens. It’s a great conversation starter and the perfect finger food!

Make Ahead and Storage

Storing Leftovers

After cooking, let the pancakes cool completely, then store them in an airtight container in the fridge. I find they keep well for up to 3 days. Avoid stacking them directly without parchment paper between layers to prevent sticking.

Freezing

I sometimes freeze leftover pancakes by placing parchment-lined pancakes on a baking sheet, freezing until firm, then transferring to a freezer bag. This way, they don’t clump together and maintain their shape. Frozen, they’re good for about a month.

Reheating

For reheating, I recommend a quick pan-fry with a little oil to crisp them back up—avoid the microwave if you want to preserve their texture. Alternatively, a hot oven or toaster oven makes a great, hands-free way to reheat without drying them out.

FAQs

Final Thoughts

This Vegan Yachaejeon (Korean Vegetable Pancakes) recipe has been a game-changer for me, especially when I want something quick, nutritious, and just plain comforting. I hope you find it as rewarding to make and eat as I do—there’s something so satisfying about sharing these crispy veggies in pancake form with friends or family. Give it a go on your next cozy night in, and watch how it quickly becomes a staple in your recipe rotation!

Vegan Yachaejeon (Korean Vegetable Pancakes) Recipe

★★★★★ 4.9 from 138 reviews

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4–6 pancakes (serves 3–4 people) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Korean
• Diet: Vegan

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Description

Vegan Yachaejeon is a delicious and crispy Korean vegetable pancake made with a variety of fresh vegetables bound together with a light, fluffy batter. This plant-based recipe is naturally gluten-rich but easily adaptable, featuring an egg-free batter seasoned with black salt for an ‘eggy’ flavor, turmeric for subtle color, and a perfect balance of textures from shredded or julienned zucchini, sweet potato, carrot, onion, and scallions. Perfect as a savory snack, appetizer, or light meal, these pancakes are pan-fried to golden perfection, offering a delightful combination of crunch and soft interior in every bite.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 4 tbsp corn starch or potato starch
• 1 1/2 tsp salt or black salt (for an “eggy” flavor)
• 1/2 tsp turmeric powder (optional for color)

Wet Ingredients

• 1 1/2 cups room temperature water, plus additional 2-4 tbsp water to adjust consistency

Vegetables

• 1 medium zucchini, sliced into matchsticks
• 1 small sweet potato, sliced into matchsticks or shredded (preferably orange sweet potato, added raw)
• 1 medium carrot, sliced into matchsticks or shredded
• 1/2 medium onion, thinly sliced
• 1 long green chili or jalapeño, optional for heat
• 1 bunch scallions or green onions, approximately 2 cups, chopped or thinly sliced
• Other vegetables of choice, thinly sliced or julienned

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Instructions

1. Prepare the Batter: In a large mixing bowl, combine the all-purpose flour, baking powder, corn starch, salt or black salt, and turmeric powder. Gradually whisk in 1 1/2 cups of room temperature water to form a smooth, slightly thick batter. Add an additional 2 to 4 tablespoons of water as needed to achieve a consistency similar to pancake batter, ensuring it is not too runny or too thick.
2. Add Vegetables: Incorporate the prepared vegetables into the batter—matchstick sliced zucchini, shredded or matchstick sweet potato and carrot, thinly sliced onion, optional sliced chili, and chopped scallions. Mix well to evenly coat all vegetables with the batter.
3. Heat the Pan: Preheat a large non-stick skillet or frying pan over medium heat. Add a thin layer of oil (such as vegetable or canola oil) to lightly coat the surface for frying the pancakes.
4. Cook the Pancakes: Pour a ladleful of the batter-vegetable mixture onto the skillet and spread gently with the back of the ladle to form a thin, even round pancake approximately 5-6 inches in diameter. Fry each side for about 3-4 minutes or until golden brown and crisp. Carefully flip using a spatula to cook the other side until equally golden and cooked through.
5. Drain and Serve: Remove pancakes from the pan and place on paper towels to absorb excess oil. Serve warm with your choice of dipping sauce, such as soy sauce, vinegar, or a chili-based dipping sauce.

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Notes

• You can substitute all-purpose flour with gluten-free flour blends for a gluten-free alternative.
• Black salt (kala namak) is optional but recommended for adding an ‘eggy’ flavor to the vegan pancakes.
• Feel free to use any vegetables of choice; the batter is very versatile.
• If you want thinner pancakes, add slightly more water to the batter.
• Cook pancakes on medium heat to ensure they are crispy outside but fully cooked inside without burning.

Keywords: Vegan Korean Pancakes, Yachaejeon, Vegetable Pancakes, Korean Vegan Recipe, Plant-Based Pancakes, Gluten Free Option, Egg-Free, Easy Vegan Snack