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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.
Korean Carrot & Zucchini Pancake – Yachaejeon (당근 애호박 야채전)
4
servings5
minutes10
minutes109
kcal15
minutesThis Korean-style dipping sauce (Pajeon Yangnyeom Jang) is the essential companion to vegetable pajeon. It’s savory, tangy, slightly spicy, and just sweet enough to round everything out. Mix, pour, dip, repeat.
Ingredients
25 g 1/4 of a medium carrot, julienned very thin
25 g 1/4 of a medium zucchini, julienned very thin
60 g 1/4 cup all-purpose flour
24 g 3 tbsp potato starch
2 g 1/2 tsp salt
90 g 3/8 cup ice-cold water
14 g 1 tbsp sesame oil or avocado oil
Directions
Before We Start
Cold Water: Warm water makes it too gluey. I like to ice the water for a minute, then remove before adding to the batter.
Potato Starch: It gives the pancake the best texture. You can substitute cornstarch, but potato starch is best. Oil: Sesame oil will add more flavor in the pan, you can use a neutral oil as well such as avocado oil.Chop the veggies
Cut both the carrot and zucchini into matchsticks that are 1 to 1.5 inches long and very thin—about the thickness of a toothpick. If you’re using a mandolin, slice the veggies thin first, then stack and cut them to length and finely slice through. Carrot: Cut a small knob off the carrot to give it a flat surface to rest on.
Make the batter
In a medium bowl, whisk together flour, potato starch, salt, and cold water. Mix just until smooth. The batter should be thick but pourable.
Add the veggies
Toss the carrot and zucchini into the batter. Stir to mix evenly.
Cook the pancake
Heat 1 tbsp of oil in a 12 in nonstick or cast iron skillet over medium-high heat. Once hot, pour the veggie mixture into the pan and flatten it out into a thin circle using a spatula. Swirl the pan to try and get any oil along the outer rim to make contact with the edges of the pancake. Cook undisturbed for 3–4 minutes until the bottom is golden brown and crispy, the top should still mostly be wet, but the pancake should hold together. Using a wide spatula, flip, then press gently on the pancake to help flatten it into an even layer, and cook another 3–4 minutes until lightly browned on both sides.
Cut and serve
Cut into 1 in squares or pizza-shaped triangles. Serve as a side dish on its own or as an appetizer with our vegetable pancake dipping sauce and enjoy.
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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