Vegan Yachaejeon (Korean Vegetable Pancakes)

Vegan Yachaejeon is the common name for a pancake in Korean. So combine the ingredients to create vegetable pancakes or chajeon.

Vegan Yachaejeon

can be readily tailored to your preferences. I used zucchini, sweet potatoes, carrots, onions, and scallions to make my version of Yachae jeon, but other veggies like bell pepper, cabbage, etc. can also be used.

In order to go with this veggie jeon or pancake, I also developed my own dipping sauce.

Vegan Yachaejeon Ingredients

Dry Ingredients

  • 1.5 cups of all-purpose flour (see notes for subs)
  • 2 teaspoons baking powder
  • 4 tablespoons of potato or corn starch
    Black salt, 1 1/2 teaspoons (for an “eggy” flavour)
  • optional 1/2 tsp turmeric powder for color

Wet Ingredients

  • 1 1/2 cups water at room temperature plus an additional 2-4 tablespoons of water to change the consistency

Vegetables of Choice (see notes)

  • 1 medium zucchini, cut into matchstick-sized pieces.
  • 1 small sweet potato, shredded or cut into matchsticks (i used orange sweet potato and added them raw)
  • 1 medium carrot, shredded or cut into matchsticks
  • medium-sized onion, chopped into half
  • 1 jalapeno or long green chile, optionally for heat
  • 1 bunch of thinly sliced or chopped scallions or green onions, about 2 cups.
  • sliced other vegetables of your choice

Vegan Yachaejeon Cooking

  • I used vegetable oil as a neutral oil.

Dipping Sauce to Serve

  • 1/9 cup soy sauce
  • 1 teaspoon water
  • 1/9 cup vinegar
  • 1 teaspoon sugar, taste, and adjust
  • 1 teaspoon sesame oil
  • Sesame seeds, 1/2 tsp.
  • Optional: Gochugaru or chili powder or flakes


Vegan Yachaejeon Vegan Yachaejeon

  1. To learn how to make these, watch the video below.
  2. Add all the dry ingredients to a large mixing bowl. Blend well.
  3. While mixing, slowly pour in the water. Mix until the consistency of a thick batter is reached. You can add another 2 to 4 tablespoons of water if the batter is still too thick.
  4. Be aware that the vegetables should be thoroughly coated by the thick batter.
  5. Mix the vegetables of your choice evenly into the batter to coat them. For additional vegetable options and cooking advice, see the notes.

Vegan Yachaejeon Dipping sauce

  1. Mix everything together and adjust according to your preference. This dipping sauce can be easily prepared beforehand.
    I suggest making this prior to making the pancakes.

Cooking the pancakes

  1. Over medium high heat, heat a medium or large nonstick pan. Keep in mind that the size of your pan will determine how big your pancake will be.
  2. IMPORTANT: I strongly suggest utilizing a non-stick search for gold best outcomes thus that your flapjacks don’t adhere to your skillet. Before adding the oil and the vegetables or batter, it’s also important that your pan is hot and well-prepped.
  3. Add sufficient oil to coat the pan’s surface. Scoop out a generous amount of the veggie mix and batter once it’s hot. Spread these over your pan as thinly as you can without exposing the pan’s surface. I spread it out evenly on the pan with a spoon.
  4. Feel free to scoop some batter into any holes to fill them in.
  5. Over medium or medium-high heat, cook for 4-5 minutes or until the batter starts to dry out. To keep the vegetables from burning, you can also cover the pan.
  6. If your pancake was covered, take off the cover and let the steam escape. Apply pressure to the middle of your pancake.
  7. Scrape the sides of the pancake with care when the top and sides begin to dry out and check to see if they are lightly golden or brown.
  8. Using a spatula, carefully flip the pancake. The other side should be cooked until crisp and golden brown.
  9. Allow the pancakes to cook for an additional 3 to 4 minutes on each side, or until they are a deep golden brown (a slight char is also great!) if you want them to be even crispier. to become extremely crisp on the outside.
  10. Your pancakes will be crispier and less doughy as a result of the evaporation of any excess moisture from the vegetables and batter.
  11. This should be done for the remaining batter.
  12. More advice is in the notes.
  13. Your pancakes should be cut into bite-sized or small squares. The best way to enjoy this is with a good dipping sauce (recipe in the card above or here). Using scissors to cut the pancakes is also much simpler for me.
  14. How should you enjoy your jeon? Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon are two of my favorites. Also try some Vegan Kimchi for the best experience!