Crispy Korean Vegetable Pancakes (Yachaejeon) with Spring Onions and Carrots
These golden, crispy Korean vegetable pancakes are loaded with fresh spring vegetables and ready in under 20 minutes. Served with a savory soy dipping sauce, they make the perfect quick appetizer or light meal.
Ingredients
- 150g plain flour
- 2 tablespoons cornstarch
- 200ml ice-cold water
- 1/2 teaspoon salt
- 6 spring onions, cut into 5cm lengths
- 1 medium carrot, julienned
- 1 small courgette, julienned
- 50g fresh spinach, roughly chopped
- 4 tablespoons vegetable oil for frying
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon chilli flakes
Instructions
In a large bowl, whisk together the flour, cornstarch, ice-cold water, and salt until just combined with a few lumps remaining.
Add the spring onions, julienned carrot, courgette, and spinach to the batter and mix gently to coat all vegetables.
Heat 2 tablespoons of vegetable oil in a large non-stick frying pan over medium-high heat until shimmering.
Pour half the vegetable batter into the pan, spreading it into a thin even circle about 20cm wide. Press down gently with a spatula.
Fry for 3-4 minutes until the bottom is golden and crispy, then carefully flip and cook for another 2-3 minutes until both sides are golden brown.
Transfer to a wire rack or paper towels. Repeat with remaining oil and batter to make a second pancake.
While pancakes cook, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, sesame seeds, and chilli flakes in a small bowl.
Cut each pancake into wedges and serve immediately with the dipping sauce on the side.
Did you make this?
Upload your photo and show how it turned out.
