Korean Vegetable Pancakes, also known as Yachaejeon, are savory pancakes packed with vegetables and flavored with a simple batter. These pancakes are crispy on the outside and tender on the inside, making them a perfect appetizer, snack, or side dish. They are typically served with a soy dipping sauce that enhances their flavor. This recipe is easy to prepare and customizable with your favorite vegetables. Let’s dive into how to make these delicious Korean Vegetable Pancakes.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups water
- 1 egg, beaten
- 2 cups mixed vegetables (thinly sliced bell peppers, carrots, zucchini, and green onions work great)
- Salt to taste
- 1-2 cloves garlic, minced (optional)
- Vegetable oil for frying
- Soy sauce, for dipping
Instructions
Step 1: Prepare the Batter
- Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour and a pinch of salt. If using garlic, add the minced garlic at this stage.
- Add Wet Ingredients: Gradually add 1 1/2 cups of water to the dry ingredients, stirring continuously to avoid lumps. Once the water is incorporated, add the beaten egg and mix until you have a smooth batter.
Step 2: Prepare the Vegetables
- Slice Vegetables: Thinly slice your choice of vegetables. Common choices include bell peppers, carrots, zucchini, and green onions. Ensure the vegetables are cut into thin, uniform pieces to ensure even cooking.
Step 3: Combine Vegetables and Batter
- Mix Vegetables into Batter: Add the sliced vegetables to the batter. Stir well to ensure that all the vegetables are evenly coated with the batter.
Step 4: Cook the Pancakes
- Heat Oil: Heat a generous amount of vegetable oil in a large skillet over medium-high heat. The oil should be hot enough that a drop of batter sizzles immediately upon contact.
- Add Batter to Skillet: Pour a ladleful of batter with vegetables into the skillet, spreading it out to form a thin pancake. You can make one large pancake or several smaller ones, depending on your skillet size and preference.
- Fry the Pancakes: Cook the pancake for about 3-4 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to prevent burning and ensure even cooking.
Step 5: Serve
- Drain Pancakes: Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
- Slice and Serve: Slice the pancakes into smaller pieces if you made large ones. Serve hot with soy sauce for dipping.
Cooking Notes
- Consistency: The batter should be slightly thick but pourable. Adjust the water amount if needed to get the right consistency.
- Vegetable Choices: Feel free to use any vegetables you like. Other good options include mushrooms, spinach, or thinly sliced cabbage.
- Crispiness: For extra crispy pancakes, you can add a tablespoon of rice flour or cornstarch to the batter.
Variations
- Seafood Pancakes (Haemul Pajeon): Add seafood such as shrimp, squid, or clams to the batter along with the vegetables.
- Kimchi Pancakes (Kimchi Jeon): Add chopped kimchi to the batter for a tangy and spicy variation.
- Herb Pancakes: Add chopped fresh herbs such as chives, cilantro, or basil for an added burst of flavor.
Keto Version
To make a keto-friendly version, substitute the all-purpose flour with almond flour or a low-carb flour blend. Ensure that the vegetables used are low in carbs.
Low Carb Version
For a lower-carb option, use a mix of almond flour and coconut flour in place of all-purpose flour. Adjust the water as needed to achieve the right batter consistency.
Skillet Korean Vegetable Pancakes are a delightful and versatile dish that can be enjoyed as a snack, appetizer, or side dish. The combination of crispy edges and tender vegetables, paired with a savory soy dipping sauce, makes these pancakes irresistible. This easy-to-follow recipe allows for customization with your favorite vegetables and flavors. Enjoy making and sharing these delicious pancakes with your family and friends, and explore the variations to suit your taste. Happy cooking!
