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.
Ingredients
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
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