Vegan Yachaejeon: An Amazing Ultimate Recipe for 10 Delightful Pancakes
Vegan Yachaejeon is a crispy, savory Korean-style vegetable pancake made with fresh veggies and a light batter. A delicious, vegan alternative to traditional pancakes, perfect for snacks or as a side dish.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Total Time: 25-30 minutes
- Yield: 10 pancakes
- Category: Snack
- Method: Frying
- Cuisine: Korean
- Diet: Vegan
Ingredients
1 cup all-purpose flour (or gluten-free flour)
1 cup water (adjust as needed for batter consistency)
½ teaspoon salt
1 teaspoon vegetable oil
1 cup finely chopped vegetables (e.g., zucchini, carrot, bell pepper, green onion)
1 tablespoon soy sauce (optional)
Ground black pepper, to taste
Vegetable oil for frying
Instructions
- Prepare the Batter: In a bowl, combine the flour and salt. Gradually add water, stirring until you form a smooth batter. The consistency should be similar to pancake batter—neither too thick nor too watery.
- Add Vegetables: Fold in the chopped vegetables and season with ground black pepper. If you’d like an extra depth of flavor, you can add soy sauce to the mixture at this stage.
- Heat the Pan: In a non-stick frying pan, heat 1 tablespoon of vegetable oil over medium-high heat.
- Cook the Pancake: Pour a scoop of the batter into the hot pan, spreading it slightly with the back of the ladle. Aim for a pancake about 1/4 inch thick.
- Fry Until Golden: Cook the pancake for about 3-4 minutes on one side, or until golden brown. Flip carefully and cook for an additional 3-4 minutes on the other side.
- Repeat: Add more vegetable oil to the pan as needed and repeat the process until all the batter is used.
- Drain Excess Oil: Once cooked, place the pancakes on a plate lined with paper towels to absorb any excess oil.
- Serve Hot: Serve your crispy Vegan Yachaejeon pancakes while they’re still warm, with a dipping sauce of your choice if desired.
Notes
Experiment with different veggies like mushrooms, spinach, or sweet potato to customize the pancakes.
For a spicier version, add chili flakes or chili paste to the batter.
Use gluten-free flour for a gluten-free version of this dish.
If using frozen vegetables, make sure to thaw and drain them thoroughly before using them in the batter.
For the crispiest pancakes, ensure the oil is hot before adding the batter to the pan.
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
