Introduction
Korean pancake recipe, or “Yachaejeon,” are one of the most popular and beloved dishes in Korean cuisine. Crispy on the outside, soft and flavorful on the inside, this pancake is a perfect blend of vegetables and a light batter that comes together effortlessly. Whether you’re looking for a quick snack, a side dish, or even a main course, this dish is simple, satisfying, and packed with umami. Plus, it only takes about 15 minutes to prepare, making it an excellent go-to recipe when you’re short on time but still crave something delicious!
Recipe Ingredients
Garlic Chives – These bring a deep, aromatic flavor to the pancake. If you prefer a milder taste, you can substitute them with green onions.
Potato – Thinly sliced potatoes add a crispy texture while balancing out the flavors.
Carrot – Not only does it add a pop of color, but it also brings a slight sweetness to the dish.
Green & Red Chilies – A little heat goes a long way! Adjust according to your spice preference.
Green Onions – Their mild onion flavor pairs beautifully with the batter.
All-Purpose Flour – The base of the pancake that gives it structure.
Salt & Black Pepper – Seasoning to enhance the flavors.
Icy Cold Water – Cold water ensures the batter remains light and crisp.
Soy Sauce & Vinegar – The perfect base for a dipping sauce that complements the pancakes beautifully.
How to Make the Recipe (Step-by-Step)
Step 1: Prepare the Vegetables (5 minutes)
Chop a big handful of garlic chives into 2-inch long strips.
Thinly slice half a potato into matchstick-sized pieces.
Julienne ⅓ of a carrot.
Slice one spicy Korean chili pepper (or jalapeño) and one mild red chili.
Chop two green onions into thin slices.
Step 2: Make the Pancake Batter (3 minutes)
In a large mixing bowl, combine 1½ cups of all-purpose flour, ½ teaspoon of salt, a pinch of black pepper, and 1½ cups of icy cold water.
Whisk until well combined.
Stir in the prepared vegetables and mix well.
Step 3: Prepare the Dipping Sauce (2 minutes)
Finely chop half a green onion, a quarter of an onion, and a red and green chili.
Mix with 4 tbsp soy sauce, 2½ tbsp vinegar, a pinch of sugar, and 1 tbsp chili flakes (optional for extra heat).
Set aside.
Step 4: Cook the Pancakes (5-7 minutes per batch)
Heat a generous amount of oil in a large pan over medium heat.
Pour some batter into the pan and spread it evenly.
Cook for 3-4 minutes, shaking the pan occasionally so the oil distributes evenly.
Once the edges are golden brown, flip and cook for another 3-4 minutes.
Repeat with the remaining batter.
Step 5: Serve and Enjoy!
Transfer the pancakes onto a serving plate.
Serve with the prepared dipping sauce.
Enjoy them hot and crispy!
How to Make Them Extra Moist and Delicious
Want to take your pancakes to the next level? The secret to moist and flavorful Korean pancakes is to balance the batter-to-vegetable ratio properly. The batter should act as a light glue that holds everything together rather than overpowering the vegetables. If you want even more moisture, consider adding a small amount of finely grated zucchini or a spoonful of Korean beef or chicken stock powder.
10 Test Kitchen Tips
Use Ice-Cold Water – This makes the batter crispier.
Slice Vegetables Thinly – Ensures even cooking and better texture.
Generous Oil Helps – The more oil, the crispier the pancakes.
Shake the Pan – Helps distribute the oil evenly for a consistent crust.
Don’t Overmix Batter – Keeps it light and airy.
Cook on Medium Heat – Prevents burning while ensuring a golden crust.
Smaller Pancakes Are Easier to Flip – Especially for first-timers.
Try Different Veggies – Experiment with zucchini, mushrooms, or even seafood.
Make the Dipping Sauce in Advance – It enhances the flavors over time.
Pair with Korean Rice Wine – For an authentic Korean experience!
How to Store the Recipe
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheat in a pan over medium heat for the best texture.
You can also reheat them in the oven at 180°C (350°F) for about 5-7 minutes.
Can You Freeze This Recipe?
Yes! To freeze:
Let the pancakes cool completely.
Place parchment paper between each pancake and store them in an airtight container or freezer bag.
Freeze for up to 2 months.
To reheat, cook from frozen in a lightly oiled pan over medium heat or bake at 180°C (350°F) for 10-12 minutes.
NonvegKahani Community Tips and Praise (By Rahul K)
“I made this recipe last weekend, and my family couldn’t get enough! The dipping sauce truly elevates the flavors. I also tried adding shrimp, and it was fantastic. Highly recommend trying it with seafood!”
Ingredient Measurements (1x, 2x, 4x)
| Ingredient | 1x (Original) | 2x (Double) | 4x (Family Size) |
|---|---|---|---|
| Garlic Chives | 1 handful | 2 handfuls | 4 handfuls |
| Potato | ½ | 1 | 2 |
| Carrot | ⅓ | ⅔ | 1⅓ |
| Green Onions | 2 stalks | 4 stalks | 8 stalks |
| Flour | 1½ cups | 3 cups | 6 cups |
| Cold Water | 1½ cups | 3 cups | 6 cups |
Nutrition Information (Per Serving)
Calories: 180 kcal
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Fiber: 3g
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5 FAQs Related to the Recipe
Can I use a different flour? Yes, you can substitute all-purpose flour with rice flour for a crispier texture.
Can I make this gluten-free? Yes! Use gluten-free flour and tamari instead of soy sauce.
What other dipping sauces work well? A simple mix of soy sauce, sesame oil, and honey works great too!
Can I add protein to this recipe? Absolutely! Add shrimp, squid, or even shredded chicken for extra flavor.
What can I serve with these pancakes? They go well with kimchi, miso soup, or even a light cucumber salad.
Enjoy making and sharing this delicious Korean pancake recipe! 
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