Crispy Vegetable Pancakes

These crispy vegetable pancakes, known as Yachaejeon in Korea, are the perfect way to turn whatever veggies you have in your fridge into a crunchy, savory meal.

Asian Dipping Sauce

Make this first so the flavors can meld while you cook.

• 3 tbsp Soy sauce

• 1 tbsp Rice vinegar (or white vinegar)

• 1 tsp Toasted sesame oil

• 1 tsp Sugar or honey (to balance the acidity)

• Optional: 1 tsp sesame seeds, ½ tsp red pepper flakes (gochugaru), or 1 minced garlic clove.

• Method: Whisk all ingredients in a small bowl until the sugar dissolves.

Crispy Vegetable Pancakes

Prep time: 15 mins | Cook time: 15 mins | Serves: 2 large pancakes

1. The Ingredients

• Vegetables (approx. 3–4 cups total):

  • 1 large carrot, julienned

  • 1 medium zucchini, julienned (squeeze out excess water)

  • 1 small onion, thinly sliced

  • 3–4 green onions, cut into 2-inch lengths

  • Optional: Cabbage, bell peppers, or mushrooms

• The Batter:

  • 1 cup all-purpose flour

  • 2 tbsp cornstarch or potato starch (the secret to extra crispiness!)

  • 1 cup ice-cold water (helps prevent gluten development for a lighter crunch)

  • ½ tsp salt

2. Instructions

1. Prep the Veg: Slice all vegetables into thin, uniform matchsticks. If using zucchini, sprinkle it with a pinch of salt, let sit for 5 minutes, then squeeze out the water with a paper towel.

2. Mix the Batter: In a large bowl, whisk together the flour, starch, and salt. Gradually pour in the ice-cold water, whisking until smooth. It should be thinner than American pancake batter—closer to the consistency of heavy cream.

3. Combine: Fold all the vegetables into the batter until every piece is lightly coated.

4. Fry: Heat 2 tablespoons of neutral oil (like vegetable or canola) in a large non-stick skillet over medium-high heat.

5. Flatten: Pour half the mixture into the pan. Use a spatula to spread it out into a thin, even layer.

6. Flip: Cook for 4–5 minutes until the bottom is dark golden brown and the edges look set. Flip and cook for another 3–4 minutes, pressing down occasionally with your spatula to ensure even contact.

7. Serve: Transfer to a cutting board, slice into wedges or squares, and serve immediately with the dipping sauce.

Pro-Tips for Maximum Crunch

• Temperature Matters: Use ice-cold water or even sparkling water for a lighter, crispier texture.

• Don’t Overcrowd: Use enough oil to “shallow fry” the bottom; if the pan is too dry, the pancake will be doughy instead of crispy.

• Keep it Thin: The thinner you spread the vegetables in the pan, the better the crunch.