Korean Vegetable Pancakes – Easy Dinner
Make crispy Korean vegetable pancakes at home. Loaded with scallions, carrots, and cabbage, these savory pancakes are perfect for dinner.
Korean Vegetable Pancakes
Korean vegetable pancakes (Yachaejeon) are a classic Korean side dish featuring a golden, crispy batter loaded with fresh vegetables. These Korean vegetable pancakes are ready in under 30 minutes and make a perfect light dinner or accompaniment to rice and soup. Korean vegetable pancakes shine because they combine simple ingredients into a dish that feels both comforting and exciting.
Why You Will Love Korean Vegetable Pancakes
- Ready in under 30 minutes
- Vegetarian-friendly and packed with veggies
- Crisp edges with a tender center
- Easy to customize with any vegetables
Ingredients for Korean Vegetable Pancakes
- 1 cup all-purpose flour
- 1/2 cup rice flour (for extra crispiness)
- 1 cup cold water
- 2 green onions, chopped
- 1 small carrot, julienned
- 1/2 cup napa cabbage, chopped
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, lightly beaten
- Vegetable oil for frying
Instructions for Making Korean Vegetable Pancakes
- In a bowl, whisk together flours, water, egg, salt, and pepper until smooth.
- Fold in green onions, carrot, cabbage, and garlic until evenly coated.
- Heat a lightly oiled skillet over medium-high heat.
- Pour batter into skillet and spread to form 6-inch circles.
- Cook 3-4 minutes per side until golden and crispy.
- Slice into wedges and serve hot with soy dipping sauce.
Pro Tips for Korean Vegetable Pancakes
- For extra crunch, use rice flour and let batter rest 10 minutes.
- Add a splash of sesame oil for extra flavor.
- Leftovers reheat well in a dry skillet.
Internal Links
External Resources
Nutrition Information
Each serving provides approximately 210 calories, 8g protein, 6g fiber, and 10g fat. These Korean vegetable pancakes are a balanced, nutrient-dense meal option.