korean vegetable pancake (Yachaejeon)

Originally posted: Nov 2010

korean vegetable pancake

Believe it or not, I considered (maybe am still considering) marrying a Korean so I can enjoy Korean food all day, everyday. Then again I also enjoy Japanese, Asian, Thai, American food and the list goes on.

Anyway, I was craving for some Korean food and went to my favourite source – http://www.maangchi.com. I’ve tried a few of her recipes and have had varied success.The pancake I made today was a little on the salty side so I would probably halve the salt the next time round. One thing to note, the pancake does take some time to cook to a crisp. But it’s worth it.

Korean Vegetable Pancake (Yachaejeon)

(taken from Maangchi.com; click here for recipe)


  • ½ cup flour,
  • 2/3 cup water
  • ½ ts salt
  • ½ cup green onions, chopped
  • ½ cup Asian chives, chopped (if it’s not available, replace with green onion)
  • ½ cup zucchini, cut into matchsticks
  • ½ cup chopped seafood (optional): squid, shrimp, or scallop
  • 1 green chili pepper
  • 1 egg
  • Vegetable oil


  1. Make batter by mixing flour, salt, and water in a big bowl.
  2. Add green onions, Asian chives, zucchini, green chili pepper, and seafood and mix it up.
  3. In a large heated pan, put vegetable oil generously (about 3 tbs) and spread the vegetable pancake batter evenly into a circle. Press it down with a spoon or spatula. Lower the heat down to medium.
  4. When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.
  5. Turn the pancake over.
  6. Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.

**Tip: To make your pancake crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.


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