Korean Vegetable Pancakes

These Korean Vegetable Pancakes are light, crispy, and packed with veggie. They are the perfect snack, side, or crowd-pleasing appetizer.

If you’ve never tried savory pancakes, allow me to introduce you to your newest obsession: Korean vegetable pancakes, known as Yachaejeon (야채전). Crisp on the outside, tender in the middle, and wildly flavorful, they’re one of Korea’s most beloved comfort foods—and for good reason.

I’ll be honest: put any kind of pancake in front of me—sweet or savory, morning or midnight—and I’ll happily devour it. But these? These are special.

🥢 What Makes Korean Pancakes Different?

Unlike American pancakes, which lean sweet and fluffy, Korean pancakes are savory, thin, and pan-fried to golden perfection. They’re made with a simple mix of:

• All-purpose flour
• Rice flour, for extra crispiness, but you can omit and just use AP flour or a mix of AP flour with a bit of corn starch.
• Eggs
• Cold Water
• And a medley of finely chopped vegetables

This base creates a crispy, chewy texture that’s absolutely addictive.

🌱 What Does Pajeon Mean?

You may have heard of Pajeon—a type of Korean pancake made with scallions (pa = green onion, jeon = pan-fried batter dish). Scallions are the heart of the flavor here: aromatic, slightly sweet, and a perfect pairing with the light, crunchy batter.

Variations include:

• Haemul Pajeon (Seafood Scallion Pancake)
• Kimchi Jeon (with chopped, fermented kimchi)
• And this version: Yachaejeon, made entirely with vegetables.

Each region of Korea has its own twist, but the basic idea is simple: pan-fried joy.

👩‍🍳 My Version: Kid-Friendly & Allergen-Safe

Since my niece is allergic to seafood, I kept it simple with vegetables we all love—no shrimp, squid, or oysters. And you know what? The kids loved them.

Even the picky ones who “don’t like vegetables” went back for seconds. That’s the magic of chopping everything small and folding it into a crisp, golden pancake. They think it’s a snack, not a salad. Win-win.

🥄 How to Serve

I usually whip these up after school or post-pool, slicing them into bite-sized squares so little hands can grab and munch easily. But they’re just as perfect for:

• 🥢 A light lunch with dipping sauce
• 🍱 A side dish for grilled meats or Korean BBQ
• 🥂 A shareable appetizer for guests (especially unannounced ones!)

They’re quick, budget-friendly, and guaranteed to disappear fast.

✨ Why You’ll Love These Korean Vegetable Pancakes:

• Super crispy edges with a tender center
• Versatile—use whatever veggies you have
• Naturally vegetarian (and easily gluten-free!)  
• Perfect for picky eaters
• Ready in 20 minutes or less

If you make this tasty and crispy Korean Vegetable Pancakes, tag me on Instagram @sandraseasycooking using the hashtag #sandraseasycooking—I’d love to see your delicious creations!

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KOREAN SPICY RICE CAKES

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Yield: Serves 3 to 4

Crispy Korean Vegetable Pancakes

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A savory pancake that turns simple vegetables into a crave-worthy dish—crispy edges, tender bites, and loaded with flavor.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Vegetables (approx. 350–400g total):

• 1/2 green bell pepper, thinly sliced (about 50g)
• 4 mini sweet peppers (orange, yellow, or red), thinly sliced (about 100g)
• 1/4 yellow or white onion, thinly sliced (about 40g)
• 4 scallions, halved lengthwise and cut in half again (about 60g)
• 4–5 mushrooms, sliced (about 80g)
• 1/2 small jalapeño (optional), sliced thin

For the batter:

• 1 cup (120g) all-purpose flour
• 1/4 cup (30g) rice flour (for crispiness, read notes.)
• 1 large egg
• 1/2 tsp sea salt, or to taste
• 1/4 tsp black pepper
• 1/4 tsp garlic powder (optional)
• 1/4 tsp gochugaru (Korean red pepper flakes – optional for spice)
• 1/2 cup (120ml) cold water (adjust if needed)
• Oil for frying (about 1 tablespoon per pancakes)

Instructions

Prep the Veggies

1. Wash and thinly slice all the vegetables. The thinner the cut, the better they cook in the batter without getting soggy.

Make the Batter

1. In a large bowl, whisk together the all-purpose flour, rice flour, egg, salt, garlic powder, gochugaru if using, and water until smooth.
   

Combine

1. Fold the chopped veggies into the batter, coating them well.

Cook Pancakes:

1. Heat a tablespoon of oil in a non-stick or cast iron skillet over medium-high heat.
2. Scoop out a portion of the batter and spread it into a thin, even layer. Cook for about 3–4 minutes per side, or until golden and crispy.

Serve:

1. Slice into small squares or wedges. Serve hot with dipping sauce (recipe below!).
   

🥢 Easy Soy Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon chili flakes in oil
• 1 tablespoon rice vinegar
• 1/2 teaspoon toasted sesame oil
• 1/2 teaspoon sesame seeds
• 1 teaspoon chopped green onions

- Mix all ingredients and serve alongside your crispy pancakes.

Notes

• For extra crispy pancakes, make sure your pan is hot and don’t overcrowd it.
• You can easily add kimchi or shrimp if you’d like more punch or protein.
• These pancakes reheat well in a hot pan—perfect for leftovers!
• If you do not want to add rice flour, add 1/2 of all pupose flour and maybe 1 teaspoon corn starch.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 250Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 47mgSodium: 317mgCarbohydrates: 42gFiber: 5gSugar: 6gProtein: 9g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

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