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Summary
야채전 (Yachaejeon) – A crispy Korean vegetable pancake with just the right texture and no mush.
Korean vegetable pancakes is one Korean side dish, banchan (반찬), than doesn’t last long on my tabel because it is so good. However, many recipes online do not do it justice. They usually turn out mushy, fall apart, and have an uneven cook with a smooth bottom and a bumpy, burnt top.
We dialed in this simple dish with a few key adjustments to give you the perfect carrot and zucchini pancake with a crispy exterior, firm but delicate interior, and a nice even cook on both sides.
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Additional Details About This Recipe
How do I get it crispy on both sides?
Use enough oil, flatten the pancake, and don’t make the pancake too thick. Pressing it gently after flipping helps too.
Why use potato starch?
It creates that signature crispy crust without making the batter mushy.
Can I prep ahead?
You can prep the veggies and batter ahead of time and just cook when you are ready. Cooked pancakes can be refrigerated or frozen and reheated in a pan until warm or oven at 325 for 6-8 mins.
What can I serve with this dish?
This is great with our Korean Pancake Dipping Sauce. You can eat this as an appetizer or snack or as a banchan (Korean side dish) with your main meal like Spicy Pork Bulgogi.
Nutritional Facts
(based on 1/4 of a pancake)
- Calories: ~109 kcal
- Protein: ~2.2 g
- Fat: ~4.5 g
- Saturated Fat: ~0.6 g
- Carbohydrates: ~15.7 g
- Fiber: ~0.8 g
- Sugar: ~0.5 g
- Sodium: ~290 mg