This crispy Korean vegetable pancake (Yachaejeon: 야채전) is the perfect appetizer or late night snack to enjoy with your family and friends. If you follow my technique, you will end up with the thinnest and crispiest vegetable pancake that is top notch restaurant quality. Feel free to experiment with different vegetables that you like. Traditionally, this is commonly made with loads of chives, but I personally don’t like chives so I used shredded kale, which is not traditional at all, but it ended up working perfectly.
Crispy Korean Vegetable Pancake (Yachaejeon: 야채전)
Servings: 2 medium pancakes
Ingredients
Korean Frying Mix
- 2 cups all-purpose flour (300g)
- 1 cup rice flour (168g)
- 1 cup corn starch, potato starch, or sweet potato starch (140g)
- 4 teaspoons baking powder
- 1 teaspoon salt
Vegetable Pancake
- 4 cups shredded/thinly sliced vegetables (I used 2 ½ cup shredded kale, 1 cup shredded carrots, ½ cup sliced shiitake mushrooms, 1 red chili)
- ¼ teaspoon salt, to taste
- 1 teaspoon soy sauce
- Pinch of black pepper
- 1 cup Korean frying mix (140g)
- ¾ cup water (177mL)
- Neutral oil (for pan frying)
Dipping Sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar or apple cider vinegar or white vinegar
- 1 teaspoon gochugaru (Korean red pepper powder)
- 1 teaspoon sugar
Instructions
For the Korean Frying Mix
- Whisk all-purpose flour, rice flour, starch, baking powder, and salt until thoroughly combined.
- Keep in an airtight container at room temperature for storage and use as needed.
For the Vegetable Pancake
- In a large bowl, lightly toss all of the shredded/thinly sliced vegetables in salt, soy sauce, and black pepper.
- Add Korean frying mix and water. Gently toss together until the batter evenly coats all the vegetables. It should look like salad that’s been tossed in a creamy dressing at this point.
- Heat a 10”-12” non-stick skillet over medium – medium high heat, Add enough oil to thinly coat the bottom of the skillet. Once the pan is hot enough, add half of the vegetable pancake batter. Spread the batter until a thin layer of vegetable pancake forms. The thinner your pancake, the crispier and better it will taste. Once the bottom side is lightly golden, flip over and cook the other side until it’s lightly golden. Add more oil as necessary. Flip it over again and cook the first side until it develops a deeper golden color and gets extra crispy. Do the same for the other side. This method is similar to double frying. Once both sides are extra crispy, serve immediately along with the dipping sauce.
For the Dipping Sauce
- In a small bowl, mix soy sauce, vinegar, gochugaru and sugar until the sugar dissolves completely.
Dear Atulya
This pancakes are great. I made them recently for my daughter and her husband. Since they loved them so much and neither of them love cooking like i do, i would like to prepare them. Now i would like to know how long could they be refrigerated when cooked. Thanks for further instructions and kind regards Pia
I would recommend freezing them, and then your family can heat them back up in a pan. 🙂
In the video you show one cup of Korean Frying Mix, but in the recipe your instructions are to use 2 cups of AP flour, one cup of rice flour and1 cup corn starch and 4 teaspoons baking powder.
Seems like too much of the dry ingredients, not at all as in your video.
This Korean Frying Mix Recipe is meant to make a bigger batch so that you can store it and use for later use, as explained and demonstrated in the beginning of the video. The batter recipe uses 1 cup of this homemade mix or the store bought mix…