In Korean, are a thin and crispy, savoury pancakes, packed with loads of vegetables. It is a vegan-friendly dish and a healthy way to incorporate more vegetables into your diet.
This dish is especially great for picky eaters, as you will barely even notice the abundance of veggies you’re eating when you take a bite. These pancakes are traditionally shared amongst the table, and cut into smaller pieces for a light appetizer or a snack.
It is a popular street food dish you will see in Korea. The vibrant, eye-catching colours and aroma of the vegetables are very enticing for the eyes and stomach.
Healthy Recipe: Korean Vegetable Pancakes
Korean vegetable pancakes are a simple dish to make and today I will show you how to make it at home! If you enjoy these Korean pancakes, make sure to check out my sweet and savoury Korean Potato Cheese Pancake.
Please watch my Korean Vegetable Pancake video, as I walk you through how to make them, and hopefully entertain you with my witty sense of humour.
I’m sure you’re used to the making thick boxed buttermilk pancake batter, but buttermilk pancakes and Korean Vegetable Pancakes are completely different.
How To Make Korean Pancakes
They do, however, have one main ingredient in common: all-purpose flour. This, combined with water, will act as a glue for the vegetables to stick together and form the pancake shape. But using all purpose flour solely, won’t make the pancake stay crispy for long.
You need to add cornstarch or potato starch. The addition of the starch will help prevent gluten development and absorb moisture from the vegetables. Thus, making the pancake crispier.
These pancakes also include baking powder. It is an optional ingredient, but it helps prevent your pancakes from becoming dense, due to the varied protein content in all-purpose flour brands.
International Breakfasts, Part1: Korean Inspired Savory Pancakes With Tamari Dipping Sauce
The more gluten, the gummier and dense the batter. Thus, the benefit of using cold water instead of room temperature water, will be a preventative measure to making our pancakes light and crispy.
Yes, in terms of all-purpose flour. The species of wheat harvested to make your brand of flour will definitely be different from mine. Different brands of all-purpose flour contain more protein content or less protein content.
Since I’m Canadian, the all-purpose flour we have has a 12%-13% protein content, compared to the 9%-10% protein content in American brands.
Nonghyup] Korean Pancake Mix, Made With Rice Flour, India
However, here is a solution for my fellow Americans. If your batter is thicker or thinner than mine, then simply add more cold water or flour respectively, until you reach the same consistency as crêpe batter. Alternatively, you can use unbleached all-purpose flour – which is equivalent to Canadian all-purpose flour.
You can use any vegetables you have laying in your fridge! You do not need to use the vegetables I use. But, you must use vegetables that don’t excrete a lot of liquids. One vegetable I do recommend that you, at the very least, use is green onions.
Yes you can! There are actually Korean seafood pancakes (haemuljeon), which include a variety of seafood, such as shrimp and squid, in them.
Hotteok (korean Sweet Pancakes)
You can add raw protein in the pancake batter, but be sure to cook the pancake thoroughly to ensure the protein is fully cooked.
When you first take a bite you get hit with crispy outer layer of the pancake with a lovely onion flavour. Then you chew a little, and you can taste the sweetness of the carrots and the various crunchy and soft textures of the veggies.
The pancake itself is crispy on the outside and slightly chewy on the inside. The texture of the pancake is similar to a hash brown.
Easy Korean Vegetable Pancake
Slice onions and cut green onions into 1.5 inch strips. Julienne carrots and zucchini into 2.5 inch matchsticks. Shred cabbage. Set vegetables aside, as we prepare out pancake batter.
Place dry ingredients into a bowl, whisk until well dispersed. Gradually add cold water in as you whisk, until a crêpe-like batter consistency is reached.
It may look like the vegetable to batter ratio is off, but your batter should only leave a thin film on the veggies and nothing more. It should resemble creamy coleslaw, but instead of that creamy dressing, its pancake batter – yum.
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To a non-stick pan (I’m using a pan with an 8 inch cooking surface), add in enough oil to coat the bottom of the pan, and turn the heat to medium. Plop 1 ½ cups of the batter onto the pan, and immediately start thinly spreading the batter – but not too thin where you can see the pan.
Let it cook unbothered for 4-5 mins. You’ll know when to flip when the top of your pancake is a little dry and the bottom is a crispy, golden brown.
Let this side cook for 3-4 mins or until golden brown, then flip once more and let it cook for 1 min. Transfer the cooked pancakes to a wire rack to cool.This easy Korean vegetable pancake recipe (Yachaejeon) is a traditional Korean side dish. Veggie-packed with crispy, golden brown edges and a chewy middle, and served with a delicious dipping sauce. This side dish will be a family favorite in no time!
Vegan Hotteok (korean Pancakes) W/ Red Bean Date Filling
I used to eat savory Korean pancakes regularly growing up, and they were always my favorite. They are a staple during traditional celebrations like Lunar New Year and Korean harvest season. I love them because they are crispy on the outside, chewy on the inside, and served with a delicious dipping sauce.
Reheating: Yachaejeon is best eaten right away for the perfect crispy texture. However, these pancakes can be reheated in the air fryer at 350 degrees for 3-5 minutes per side.
Vegetables: These Korean vegetable pancakes are easy to adjust according to your liking. You can use mushrooms and/ or bell pepper as well.
Korean Inspired Maple & Kimchi Pancake (pajeon)
Typically, a Korean vegetable pancake is packed with sliced veggies, eggs, and all-purpose flour. I used rice flour to make my pancakes gluten-free. Some choose to use an egg replacement to make them vegan.
There are 456 calories in one Korean vegetable pancake using my recipe exactly. Cut into triangles, and serve as a side dish or appetizer!
You can try an egg replacement if you want your Yachaejeon to be vegan. The flour is a binding agent, so you cannot skip this step. However, you can use an alternative gluten-free flour or regular flour of your choice.
Savory Roasted Cauliflower Pancakes — Cy Eats
Vegetables: These Korean vegetable pancakes are easy to adjust according to your liking. You can use mushrooms and/ or bell pepper as well.
What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.
Korean Kimchi Pancakes 김치전 (kimchi Jeon)
Whenever it's raining or gloomy outside, I crave my mom's savory Korean pancakes, like kimchi jeon, haemul pajeon, and yachaejeon - all crispy and oh so comforting!
Take just one bite and you will immediately understand why so many of us Koreans make these savory pancakes whenever the weather is yucky or we’re in need of a pick me up!
You will also love how easy to make and customizable these veggie pancakes are. They’re such a great way to repurpose random bits of veggies to create something amazing, just like these naan pizzas, vegetable omelette, savory French toast, vegetable muffins...
Korean Sweet Pancakes (hodduk: 호떡)
If you are looking for another delicious Korean appetizer or side dish, make these Korean mandu or dumplings, our most beloved family recipe for 40+ years!
I've shredded the vegetables here to make the pancakes easy for babies and toddlers to eat. You can use a box grater or a food processor. Do make sure to remove as much moisture as possible.
Pressed for time? Use pre-shredded vegetables or coleslaw mix from the store! If you do, grab an extra bag and make this Asian cabbage salad!!
Mini Vegan Yacheojeon (vegetarian Korean Pancakes)
This veggie pancake recipe is a great one to get scrappy with. Feel free to use whatever vegetables you like. Here are some suggestions:
Enjoy as an appetizer, side dish, or quick snack. These vegetable jeon are best fresh out of the pan when they are warmest and crispiest.
Having said that, while the pancakes will get soft once refrigerated, they will still be tasty. My kids love these cold, and they make for an easy addition to their school lunchboxes.
Vegan Kimchi Pancakes (korean Kimchijeon Recipe)
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
My go-tos are zucchini, carrots, and green onion as you see here but feel free to use whatever veggies you like or have on hand!
It means you didn't use enough oil. More oil you use, the crispier the pancakes will be. Also, use cold water to keep the batter
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