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Yachaejeon

Crispy Korean vegetable pancakes that are perfect for using up leftovers and are a delight for both taste and presentation.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Appetizer
Cuisine: Korean
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 1/2 cup chopped green onions
  • 1/2 cup all-purpose flour
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Vegetable oil for frying

Equipment

  • Mixing bowl
  • Whisk or fork
  • Skillet or frying pan
  • Spatula
  • Cutting board
  • Knife

Method
 

  1. Grate the zucchini and carrot, then chop the green onions.
  2. In a mixing bowl, combine the grated zucchini, grated carrot, and chopped green onions.
  3. Add the flour, water, salt, and pepper, then mix until everything is evenly coated.
  4. Heat a skillet over medium heat and add a splash of vegetable oil.
  5. Once the oil is shimmering, pour a ladleful of the batter onto the skillet.
  6. Spread it gently into a round shape, about 1/2 inch thick.
  7. Let it cook for about 3-4 minutes until the bottom is golden brown.
  8. Use a spatula to carefully flip the pancake over and cook for another 3-4 minutes until both sides are golden brown.
  9. Transfer the pancake onto a paper towel to drain any excess oil.
  10. Cut the pancake into wedges and serve hot.

Notes

Pair with a dipping sauce made of soy sauce and vinegar for an extra kick.