Korean Vegetable Pancakes, or Yachae Jeon, are a delicious and nutritious take on a classic Korean dish. This versatile recipe combines fresh, colourful vegetables with a lightly spiced gluten-free batter, creating a golden, crispy pancake that is packed with flavour. Paired with a tangy dipping sauce, these pancakes make a fantastic snack, appetizer, or nutritious side dish.
Health Benefits
- Rich in Fibre: The assortment of vegetables—carrots, cabbages, peas, capsicum, and corn—offer plenty of dietary fibre, promoting healthy digestion and gut health.
- Antioxidant Boost: Red cabbage, capsicum, and turmeric are excellent sources of antioxidants, which help fight inflammation and protect against oxidative stress.
- Gluten-Free Option: Using buckwheat flour and tapioca or corn flour makes this recipe gluten-free, making it suitable for those with gluten sensitivities or celiac disease. Buckwheat flour is also a great source of plant-based protein and essential nutrients like magnesium and B vitamins.
- Low in Sodium: The dipping sauce can be made using low-sodium soy sauce or tamari, ensuring less strain on your heart and kidneys.
- Healthy Fats: Sesame seeds in the dipping sauce provide a dose of healthy fats, contributing to heart health and boosting nutrient absorption.
- Immune Support: Turmeric powder, with its active compound curcumin, is known for its immune-boosting and anti-inflammatory properties. The fresh vegetables are also rich in vitamins and minerals, supporting overall health.
These pancakes are a feast for the taste buds and a powerhouse of nutrition. Perfect for any meal, they’re a great way to sneak more vegetables into your day while enjoying a comforting and flavorful dish.
Korean Vegetable Pancakes – Yachae Jeon
Korean Vegetable Pancakes, or Yachae Jeon, are savoury pancakes made with a mix of fresh vegetables coated in a light, crispy batter. They're perfect as a snack, appetizer, or side dish, easy to make and pair wonderfully with a tangy dipping sauce.
Ingredients
Dipping Sauce
- 1 tbsp low-sodium soy sauce or tamari
- 1 tbsp water
- 1 tbsp rice vinegar
- ½ tsp sriracha chilli sauce
- ½ tsp sesame seeds
Pancake Mix
- 1 medium carrot julienned or grated
- 1 spring onion diced
- ½ cup green cabbage shredded
- ½ cup red cabbage shredded
- ½ cup frozen peas and corn
- 1 red capsicum (bell pepper) finely sliced
- 4 tbsp corn flour or tapioca flour
- 1½ cups GF Flour (I used buckwheat)
- ½ tsp turmeric powder
- 1½ cups room temperature water
- ground pepper
Instructions
Dipping Sauce
- Mix all dipping ingredients and adjust for taste. Set aside.
- It is best this before the pancakes so that you can eat straight away.
Pancake Mix
- Mix all pancake ingredients except the water in a large bowl.
- Slowly add the water while mixing. Mix until you get a thick batter consistency. Add more water if it is too thick or if the ingredients are not combining.
- Preheat the nonstick frying pan, and cover the pan with mix spreading with the back of the spatula.
- Cook until browned, flip and press down with a spatula and cook for around 2-3 minutes.
- Remove from pan and place in warming draw while you cook the rest of the pancakes.
- Serve immediately. Break the pancakes into small bite sizes and dip them into the sauce.
Tried this recipe?Let us know how it was!
