Yachae Jeon, also known as Korean vegetable pancake, is a delightful and colorful dish originating from Korea, where "Yachae" means vegetables and "Jeon" refers to a pancake or dish made by pan-frying ingredients in oil. This savory pancake is a versatile dish, often enjoyed as a side dish, appetizer, or light meal, and is especially popular during Korean festivals and celebrations. As the vegetables crisp up in a pan, they become tender and flavorful while retaining a slight crunch making it a hearty, yet delicate vegetable pancake that is perfect to enjoy for any occasion!
Yields4 ServingsPrep Time20 minsCook Time15 minsTotal Time35 mins
Ingredients
1 ½cupsorganic einkorn flour (or chickpea flour)
2tbsporganic corn starch (or arrowroot)
1tspgarlic powder
¼tspground turmeric
½tspsalt (optional)
⅛tspground black pepper (optional)
1 ½cupswater
2tspavocado oil (optional)
1cupzucchini (grated, and excess water rang out with a kitchen towel. See Chef’s Notes for instructions.)
1cupcabbage (shredded)
½cupmushroom (button or baby portobellos, thinly sliced)
1cupcarrot (grated,and excess water rang out with a kitchen towel. See Chef’s Notes for instructions)
1cupgreen onion (thinly sliced)
1medium jalapeno (deseeded and diced; optional)
Sesame Sauce
2tbspcoconut aminos (or reduced-sodium tamari)
1tbsporganic rice vinegar
1tbsptahini (or almond butter)
2tbspwater
1tspgochujang (or chili paste; optional)
1tspmaple syrup
2tspsesame seeds
1green onion (thinly sliced; optional)
Directions
1
In a large bowl combine the flour, corn starch, turmeric, garlic powder, salt and black pepper, if using, and water and stir to combine. Fold in the zucchini, carrots, cabbage mushrooms, green onion and jalapeño, if using. If the batter is too thick and hard to spread, add 1 tablespoon of water to thin it out. Set aside.
2
Make the sesame sauce: to a small bowl whisk together all of the ingredients except for the sesame seeds. Stir well to combine, taste, and adjust to your liking. Add in the sesame seeds and reserve.
3
Heat a large skillet over medium heat. Brush the skillet with extra virgin olive oil or avocado oil, wiping up any excess with a paper towel. Once the skillet is hot, scoop approximately ¼ cup of the mixture onto the skillet and spread the batter in a thin even layer to ensure even cooking. Cook each side for about 3-4 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
4
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should take approximately 4 pancakes.
5
Cut into squares or four wedges and serve alongside the sesame dipping sauce.
Chef's Notes
Substitutions In place of einkorn flour, try oat flour, buckwheat flour, or chickpea flour. Note you may need to add a tablespoon of water or flour depending on the consistency of the batter.
While this recipe calls for cabbage, carrots, mushrooms, and zucchini, you can add whatever vegetables you like. Try grated radishes or sweet potatoes. Other delicious vegetables to add are organic kale, spinach, corn, and celery.
In place of jalapeño, try green bell pepper.
How to Remove Excess Water from Grated Vegetables
In a kitchen towel, cheesecloth, or nut milk bag, place the grated vegetables in the center, fold up all the corners, and twist the towel to form a ball. Squeeze the vegetables until there is no more liquid and the vegetables are dried. This method usually takes 3 or 4 good squeezes to get out all of the excess moisture.
Storage Store yachaejeon in an airtight container in the refrigerator for up to 5 days or freeze for up to 2 months.
Ingredients
1 ½cupsorganic einkorn flour (or chickpea flour)
2tbsporganic corn starch (or arrowroot)
1tspgarlic powder
¼tspground turmeric
½tspsalt (optional)
⅛tspground black pepper (optional)
1 ½cupswater
2tspavocado oil (optional)
1cupzucchini (grated, and excess water rang out with a kitchen towel. See Chef’s Notes for instructions.)
1cupcabbage (shredded)
½cupmushroom (button or baby portobellos, thinly sliced)
1cupcarrot (grated,and excess water rang out with a kitchen towel. See Chef’s Notes for instructions)
1cupgreen onion (thinly sliced)
1medium jalapeno (deseeded and diced; optional)
Sesame Sauce
2tbspcoconut aminos (or reduced-sodium tamari)
1tbsporganic rice vinegar
1tbsptahini (or almond butter)
2tbspwater
1tspgochujang (or chili paste; optional)
1tspmaple syrup
2tspsesame seeds
1green onion (thinly sliced; optional)
Directions
1
In a large bowl combine the flour, corn starch, turmeric, garlic powder, salt and black pepper, if using, and water and stir to combine. Fold in the zucchini, carrots, cabbage mushrooms, green onion and jalapeño, if using. If the batter is too thick and hard to spread, add 1 tablespoon of water to thin it out. Set aside.
2
Make the sesame sauce: to a small bowl whisk together all of the ingredients except for the sesame seeds. Stir well to combine, taste, and adjust to your liking. Add in the sesame seeds and reserve.
3
Heat a large skillet over medium heat. Brush the skillet with extra virgin olive oil or avocado oil, wiping up any excess with a paper towel. Once the skillet is hot, scoop approximately ¼ cup of the mixture onto the skillet and spread the batter in a thin even layer to ensure even cooking. Cook each side for about 3-4 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
4
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should take approximately 4 pancakes.
5
Cut into squares or four wedges and serve alongside the sesame dipping sauce.
