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Vegan Yachaejeon (Korean pancakes) are savoury pancakes loaded with veggies and served with a dipping sauce. Can be served for breakfast or snack

Mini Vegan Yacheojeon (Vegetarian Korean Pancakes)

Kalyani
Vegan Yachaejeon (Korean pancakes) 야채전 are savoury pancakes loaded with veggies and served with a dipping sauce. Can be served for breakfast or snack
5 from 9 votes
Prep Time 10 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine Asian Veg, Korean
Servings 1 serving

Equipment

  • 1 Bowl
  • 1 Cast Iron Skillet Or Non stick skillet too!

Ingredients
  

  • 1/2 cup All Purpose flour Maida
  • 1 cup Mixed Veggies cut into matchsticks - I used Scallions, Onions, Carrots, Peppers, Red Cabbage
  • 1 tsp Ginger minced
  • 1 tsp garlic minced fine
  • 1 tsp salt
  • 2 TBSP Corn Starch optional
  • 3 tsp Oil
  • 1/8 tsp turmeric (opt.)
  • 1/4 tsp Pepper Powder

For the Dipping Sauce:

  • 1 TBSP Dark Soy Sauce
  • 1/2 tsp red chilli sauce adjust spice, optional
  • 1 tsp Rice Vinegar
  • 1/4 tsp salt adjust according to salt in the sauces
  • 1 TBSP Sesame seeds Toasted
  • 1 tsp Scallions minced

Instructions
 

Refer the Video below for a detailed recipe and step by step instructions. If you are visiting our channel for the first time, please don't forget to hit like ???? and subscribe to our channel ❤️. We appreciate your love and would eagerly wait to hear from from you on how we can bring your favourite dishes to our channel too ! Thanks a ton ???????? 

  • În a large bowl, add all the veggies, ginger, garlic and salt.
  • Mix well with your hands.
  • Now add the All Purpose flour and Corn starch into this and mix again.
  • Leave for 5 min, the veggies will release water.
  • Now add requisite water to make a batter as thick as possible ( I needed 1/4 cup of water)
  • Rest batter for 5 mins
  • While the batter is resting, mix all. Ingredients for the dipping sauce and keep aside.
  • Heat a non stick / thick bottomed cast iron pan on medium heat.
  • Pour this batter onto the hot pan and do not spread it thin (let the pancake be thick)
  • Drizzle 2 TBSP oil around the pancake
  • Cook and cover for 3-4 mins on medium-high heat till the bottom is cooked and golden brown
  • Flip carefully and drizzle oil again. Cook for further 2 mins on high, uncovered.
  • Crispy, delicious Vegan Yachaejeon is ready.
  • Get it onto a cutting board, slice into wedges, serve HOT with dipping sauce.

Video

Yachaejeon Korean Pancakes 야채전 | Eggless, Mayo Free Vegetarian Pancakes #SizzlingTatebuds #Korean

Notes

a. Any combo of veggies can be added. Cabbage, Mushrooms are also popular addons.
b. Wholewheat flour may be used in place of All Purpose, with slightly varying results. 
c. If using 100% Gluten Free flour mix, increase the cornstarch by 50% for binding or add a boiled and grated potato (or use potato starch) for binding
d. Do not add all water at a time, the veggies will release water when salt is mixed. Add water accordingly to make a very thick batter
e. A well-seasoned Cast Iron Pan gives best results.   
f. Sift the flours before adding.
g. Be generous with the oil, to avoid sticking to the pan, and for a golden yellow crispy pancake
Keyword Breakfast, Korean, Pancake, Quick Snack, savoury pancake, Vegan, Yachaejeon
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