By now, you’ve probably realized that making Korean pancakes is not difficult at all. But you know what? This Korean Vegetable Pancake (also known as Yachaejeon) is the easiest of them all, so don’t be overwhelmed – give this a try! You’ll experience the best savory pancake you’ve ever had.

KOREAN VEGETABLE PANCAKES (Makes: 3)

Ingredients:

Big handful of garlic chives (or green onions), about 6 oz (170g) in total
1/2 Yukon Gold potato
1/3 carrot, about 2 oz (60g) in total
1 Cheongyang chili pepper (or serrano, jalapeño, etc.) (optional)
1 mild red chili (optional)
2 green onions
1.5 cups all-purpose flour (or Korean pancake mix)
1/2 tsp kosher salt (or Korean beef stock powder/ chicken bouillon powder)
Black pepper, to taste
1.5 cups (360ml) cold water
6 tbsp neutral-tasting oil (such as grape seed, vegetable oil, etc.), divided

Dipping Sauce:

1 Cheongyang chili pepper (or serrano, jalapeno, etc.)
1 mild red chili
1/2 green onion
1/4 yellow onion
4 tbsp soy sauce
2.5 tbsp white vinegar
Pinch of sugar

Instructions:

PREP VEGETABLES

1. Cut the garlic chives into strips about two inches (5cm) long.

2. Cut the potato and carrot into thin matchsticks. Make sure to slice them as thinly as possible.

3. Thinly slice one or two chili peppers (if using). (If you can’t get these Korean chili peppers, you can substitute any pepper you like. Just be careful not to make it too spicy for you.)

4. Thinly slice the green onions.

MAKE PANCAKE BATTER

1. In a large mixing bowl, whisk together the all-purpose flour, salt, black pepper, and cold water until combined. (If you happen to have some Korean pancake mix, use it and skip the salt and pepper.)

2. Add all the vegetables to the mixing bowl. Gently mix with a wooden spoon. (The batter only needs to work like glue. As long as it holds the vegetables together, you’re good to go.)

Make Dipping Sauce

1. Thinly slice the chili peppers and green onion. Roughly chop the onion. (These will not only release their flavor into the sauce, but they will also be your beautiful garnish.)

2. In a small container, add all the vegetables, along with the soy sauce, vinegar, and a pinch of sugar. Mix together. (Optionally, you can add 1 tablespoon of Korean chili pepper flakes for some extra heat.)

MAKE VEGETABLE PANCAKES

1. In a large pan, add 2 tablespoons of oil. Heat it over medium heat. Once it gets nice and hot, add some batter, spread it out, and evenly distribute the vegetables. (If this is your first time making Korean pancakes, you can make them a bit smaller. That will be much easier to cook and flip.) Fry it for 3 to 4 minutes or until golden brown.

2. Once the edges start to cook, shake your pan occasionally so that the oil from the edges can go into the center. This will prevent the center from getting soggy. Once the bottom turns golden brown, using a spatula, flip and cook the other side for 3 to 4 minutes.

3. Once both sides are golden brown and crispy, put it on a wire rack (or on some paper towels) and repeat with the remaining batter. Serve warm with some dipping sauce.

NOTE:

The dipping sauce can be stored in the fridge for 3 to 5 days. In addition to this vegetable pancake, you can enjoy it with other Korean savory pancakes. Or instead of regular soy sauce, add it over the rice and upgrade your Gyeran Bap (Korean Egg Rice). Everything will be fantastic.

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