Sometimes, all you need is a cozy, savory treat to gather the family around the table for some fun and sharing. That's where these Skillet Korean Vegetable Pancakes, also known as Yachaejeon, come into play. Hailing from the heart of Korea, these pancakes are a delightful way to sneak in those veggies for the kids and present a nutritious side or snack that's just as tasty as it is healthy. They're the perfect finger food for your next family night and a great conversation starter about different cultures and flavors.
Pair these golden-brown delights with a side of light soy sauce or a zippy dipping sauce made of soy sauce, vinegar, a dash of sesame oil, and a sprinkle of sesame seeds. For those who like a little kick, a tiny dollop of Sriracha or Gochujang will bring a lovely heat. A fresh cucumber salad or kimchi can complement the pancakes for a full meal.
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Skillet Korean Vegetable Pancakes
Servings: Makes about 4 large pancakes or 8 smaller ones , serving 4-6 people as a side or snack.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups water
- 1 egg, beaten
- 2 cups of 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
- 1 1/2 cups water
- 1 egg, beaten
- 2 cups of 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
Directions
1. In a large bowl, whisk together the flour, water, and beaten egg until you have a smooth batter.
2. Gently fold in your choice of mixed vegetables into the batter, and season with a pinch of salt (and some minced garlic if you like a hint of that warm garlic flavor).
3. Heat a splash of vegetable oil in a large skillet over medium heat.
4. Once the oil is hot, pour in a quarter of the batter, spreading out the veggies with a spatula to form a large pancake.
5. Cook for 3 to 4 minutes or until the edges look golden, then carefully flip the pancake over and cook for an additional 3 minutes or until crispy.
6. Transfer the pancake to a cutting board and repeat with the remaining batter, adding more oil to the skillet as needed.
7. Slice the pancakes into wedges and serve warm with your choice of dipping sauce.
Variations & Tips
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- For a gluten-free option, use rice flour or a gluten-free all-purpose flour blend.
- Add a handful of leafy greens like spinach or kale for an extra nutritional punch.
- If you have picky eaters, you can customize each pancake with veggies you know your family loves.
- Leftovers are great cold or reheated in the toaster or oven for a quick snack the next day.
- Get the kids involved by letting them choose and mix in the veggies, or even help flip the pancakes.
- These pancakes are not only a delicious way to eat vegetables, but they're also a wonderful canvas for using up leftovers—just about any vegetable in your crisper can find a home here.
- Add a handful of leafy greens like spinach or kale for an extra nutritional punch.
- If you have picky eaters, you can customize each pancake with veggies you know your family loves.
- Leftovers are great cold or reheated in the toaster or oven for a quick snack the next day.
- Get the kids involved by letting them choose and mix in the veggies, or even help flip the pancakes.
- These pancakes are not only a delicious way to eat vegetables, but they're also a wonderful canvas for using up leftovers—just about any vegetable in your crisper can find a home here.