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Today, we are making Yachaejeon, a savoury thin pancake that is crispy and delicious. This dish consists of vegetables coated in pancake batter, resulting in a crispy, delicious pancake that pairs perfectly with a soy-based dipping sauce.

I’m sure you’re curious about the differences between Western pancakes and Korean pancakes. Let’s start with the term “Jeon,” which means pancake in Korean. While it resembles the Western pancake, there are notable differences. Western pancakes are typically sweet and often enjoyed as a quick, easy breakfast.

Korean pancakes, on the other hand, are savoury and enjoyed as an appetizer or a side dish. They often use thinly cut vegetables and proteins, such as seafood or beef. These crispy pancakes are served with a dipping sauce made from soy sauce and sesame seed oil, which perfectly balances the overall flavour of the Korean pancake. Western pancakes use a leavening agent to increase volume, making the texture airy and fluffy, whereas Korean pancakes are cooked without leavening agents, resulting in a thin, crispy pancake.

Ingredients

Spring Onion, Zucchini, Mushrooms, Sweetcorn, Korean pancake flour, Cold water, and Cooking Oil.

The word “pa” means “green onions”; this means they are an integral component of this dish. Some Koreans choose garlic chives instead; both herbs are interchangeable. The spring onions add a sweet onion flavour to the pancake. The pancake batter is a simple mix that consists of rice flour, potato starch, and wheat flour. Koreans purchase pre-packaged pancake flour (Buchim-garu) that is pre-seasoned. You can find this Korean pancake mix online.

Yachaejeon has an irresistible crunch. It is traditionally made in a well-oiled pan, with the spring onions laid parallel on it. This is followed by the batter being poured over the spring onions. Some Koreans layer the ingredients, then pour egg on top. This is a bit time-consuming; you can easily just mix the egg into the batter and the sautéed ingredients to get a similar result. Mushrooms add an umami flavour to the yachaejeon, zucchini offers creaminess, whilst sweet corn has a sweetness and crunch. You can add other types of vegetables, such as red bell peppers, non-spicy chilies, and caramelized onions, to the pancake batter to create different versions of the Yachaejeon.

Instructions

Wash the zucchini and mushrooms. Slice the zucchini into half-inch strips, and thinly slice the mushrooms. Chop the spring onions.

Measure the flour and add it to a large bowl. Add cold water, and mix until it forms a thin batter. Pajeon batter is usually thin, resulting in a sturdy yet slender pancake that ensures crispiness.

Set the batter aside, add cooking oil to a pan, and set the temperature to medium-high. Sauté the mushrooms and zucchini until tender. Add the spring onions and sweetcorn, and sauté for an extra 2 minutes.

Mix the pancake batter with the cooked vegetables. Add cooking oil to a pan, then add a thin layer of pancake batter. Cook the pajeon on each side for 3 to 5 minutes on the first side, then flip to the second side and brown for 2 minutes. The second side tends to cook faster than the first, which explains the different cook times. Use a spatula to press down on the second side of the pancake to ensure it remains thin.

Prepare the dipping sauce by adding dark soy sauce, white vinegar, and sesame seed oil to a small bowl with a sprinkle of white pepper to add flavour. The Yachaejeon is ready to serve with the dipping sauce.

What can you serve with Yachaejeon?

Pajeon is a savoury Korean pancake made with green onions or chives mixed into the batter. This dish is usually enjoyed as an appetizer or side dish, served with a dipping sauce of soy sauce, sesame seed oil, and vinegar. You can pair this dish with Kimchi-jjigae, Dakbokkeumtang, Chuncheon Dakgalbi, or Korean Stir-fried calamari. It pairs perfectly with your favorite soda. If you want a seafood version, check out our Haemul Pajeon.

How to Store and Reheat Yachaejeon?

Allow the pancake to cool down and keep it in an airtight container; it can last for up to four days in the fridge and two months in the deep freezer. Reheating the yachaejeon is easy. Preheat a pan on medium-low heat and reheat the pancake for about two minutes on each side. It will be ready to eat. Frozen yachaejeon can be reheated the same way as mentioned above, but give it more time to reach the desired temperature.

Expert tips

Cut the vegetables as thin as possible to make the yachaejeon crispy on the exterior surface while keeping the interior moist and soft. Korean pancakes taste extra special when they are thin and crispy. Use a generous amount of oil for the yachaejeon. Serve with a dipping sauce made from soy sauce and sesame seed oil. Add slices of red chili to the dipping sauce for more heat.