Make crunchy Korean vegetable pancakes (Yachaejeon) At home with this easy recipe! No mix of pancakes is necessary: only simple ingredients for the pantry for a golden and crunchy plot full of vegetables.
Do you have remaining vegetables? Transform them into crispy and crunchy Korean vegetable pancakes that create a snack, the appetizer or the perfect side dish. These golden and salty pancakes are one of the favorites from the house, especially on rainy days, but they are equally good at any time!
Unlike most of the Korean pancake recipes that are based on the purchase of the shop Korean pancake mix (Buchim Garu), you don’t need it! I discovered that a simple mixture of flour, potato starch (or corn starch) and baking powder creates the same crunchy consistency.
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What makes this recipe different? I add a little dried prawns for the extra umami, but you can jump it for a vegan version or if the small fish surprises are not for you! Also mix the pangrated of Panko for a more crunchy bite. You will be amazed at how crunchy it is.
With this simple recipe and professional suggestions, you will get the golden and crunchy yachaejeon every time: no checked pancakes on my watch!
Pajeon vs. Yachaejeon
Often people are confused Yacchajeon with Pajeon. Both are very popular Korean pancakes, but the key difference is in the ingredients.
- Pajeon It is a shallot pancake, made mainly with long green onions (PA, 파). Haemul Pajeon adds sea fruits such as prawns, squid and clams.
- Yachaejeon It is a vegetable pancake, full of variety of vegetables, which gives it a slightly sweeter and more complex flavor.
Both use a similar batter (mix of Korean pancakes or a homemade mixture) and are perfectly combined with a sauce -based soy sauce sauce. Love shallots? Choose Pajeon. Do you want more variety? Yachaejeon is for you!
Notes on the ingredients
Which vegetables to use?
The best vegetables for yachaejeon are courgettes, carrots, green onions and onions for the perfect balance of sweetness, mild onion flavor and creaking. The addition of green onions or onions is a must for the extra flavor, without them, the pancake can have a flawless flavor.
For variety, mix spinach, cabbage, peppers or pumpkin and, if you like heat, throw fresh chillies!
Simple batter from scratch
For a light and crunchy consistency, use flour for all uses for the structure and potato starch (or corn starch) for an extra crunch. The potato starch stopped better, but corn starch also works. Cooking powder adds aerosity and icy water slows down the development of gluten and keeps it even more clear.
Eggs are not needed—The softening of the consistency. This mix of flour and starch keeps the batter light and kept together.
Best Oil for Frying
Use a neutral and tall oil such as vegetable oil, avocado oil or sunflower oil. Avoid olive oil or other strongly flavored oils, as they can interfere with the traditional taste of Korean vegetable pancake.
How to prepare the Korean vegetable pancake (Yachaejeon)
Begins with cut vegetables With a coat of mandolin or that cuts them thin with a knife, how much it works best for you! Add them to a large bowl and if you are using dried prawns, also throw it inside (in chopped form).
📌 Useful suggestion: Dry prawns add a deep and salty taste of humans. Jump it for a vegan version: your pancake will still be crunchy and delicious with only vegetables.
Now, you want to mix those vegetables with flour, potato starch (or corn starch), yeast and frozen water to prepare the light batter. The batter should not be watery, just enough to cover the vegetables.
📌 Crunchy secret! A small amount of Panko breadcrumbs Added to the end of mixing helps to absorb humidity and excess oil, preventing drop. This small trick makes the surface more crunchy keeping the interior tender.
Thinly distribute a portion of batter, a thickness of about 3/8 inches, in a warm and oiled pan. Cook over medium-medium-low heat until the edges set each other and the surface seems dry. So turn turns!
How to turn the Korean pancakes without breaking them?
Let the pancake cook undisturbed until the bottom is crunchy and golden before turning up. Lightly rotate it with a spatula to loosen it from the pan and let the whole surface be in a uniform way. Turn the pancake to keep it intact.
Getting the right pan temperature is also important for the crunchy result. Set the heat on medium-medium-low medium, as the tail courses vary. If the pancake looks dry, Sprinkle some oil around the edgeS to get that perfect golden creak!
Transfer the pancake to a plate and serve immediately with Korean pancake immersion sauceMade with soy sauce, vinegar, sesame seeds and a splash of water.
Here you have it! Yacchaejeon is better enjoyed warm and crunchy!
More Korean pancakes to try
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Crispy Korean vegetable pancakes (yachaejeon)
Create crispy Korean vegetable pancakes (yachaejeon) with a simple batter and fresh vegetables. No mix of pancake is necessary: only stern for a crunchy and golden bite!
- 1 zuchinis
- 1 carrot
- 2 Fresh killies (Fingerlong peppers), optional
- 1/2 onion, thinly sliced
- 1 small deck green onion, sliced
- 2 TBSP dry shrimp, optional
- 4 TBSP Panko breadcrumbs
- 8 TBSP frying oil
Pastella mix for pancake
- 1 cup Flour for all uses
- 1/4 cup potato starch, or corn starch
- 1/2 teaspoon baking powder
- 1/2 teaspoon Kosher salt
- 1-1/4 cup icy water
Zucchini, carrots and thin cutting peppers with mandolin or knife. Cut green onions and onions into thin slices. The thinner cuts cook more uniformly in the batter.
Put the sliced vegetables in a large bowl. If you use dry prawns, fine cuts or mix in a mini food robot, then add to the mixture of vegetables in a bowl.
Sprinkle with flour, potato starch (or corn starch), yeast and salt. Pour into ice water and mix until the vegetables are uniformly coated. The batter should be light but keep together. Sprinkle the pangraded bread on the mixture and throw briefly. This helps to absorb humidity and improves sharpness.
Heats 2 tablespoons of oil in a non -stick or well seasoned pan over medium heat. Pour a ladle of batter (about 1/4 of the quantity of batter) in the pan, spreading it thinly and uniformly. A thickness of about ⅜ thumb guarantees crunchiness: the little thin can tear, too dense will not crunch correctly.
Cook undisturbed for 2-3 minutes until the edges set each other and the surface seems dry. Add more oil if necessary. It revolves gently with a spatula to also brown and to avoid attacking. Turns upside down when golden brown. If the edges look dry, add a little oil. Cook another 2-3 minutes until both sides are crunchy and golden brown. Adjust the heat as needed to avoid burning.
Tips for a crunchy and tasty pancake
- Don’t skip the green onions and onions! They add savory depth and natural sweetness, balancing flavors.
- Add the last minute: It helps to absorb humidity and keeps the pancake more crunchy.
- Eggs are not needed: A simple flour and starch batter keeps everything together while keeping it light and crunchy.
- Use ice water: It slows down the development of gluten for a lighter and more crunchy consistency when it is fried.
- How to turn the Korean pancakes without breaking: Let the indestructible cuia pancakes until the bottom is crunchy before launching. Lightly rotate it with a spatula to loosen it from the pan and let the whole surface be in a uniform way. Or move the pan to a swirling movement to rotate the pancake. Turn the pancake to keep it intact
Calories: 491Kcal, Carbohydrates: 46G, Protein: 12G, Fat: 29G, Saturated fat: 2G, Polynsaturo fat: 8G, Monolysatuine fat: 18G, Trans fat: 0.1G, Cholesterol: 84mg, Sodium: 702mg, Potassium: 439mg, Fiber: 4G, Sugar: 5G, Vitamin A: 2920Iu, Vitamin C: 45mg, Soccer: 113mg, Iron: 3mg
