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Yachaejeon or Pajeon (Korean Vegetable Pancake)

Use the medley of vegetables that are ready in the spring to make a delicious side dish, snack, or lunch. These hearty pancakes will soon become a favorite quick recipe.
Print Recipe
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Appetizer, Lunch, Side Dish, Snack, tasting dinner
Cuisine American, Asian, Korean
Servings 4 servings

Equipment

  • griddle or saute pan

Ingredients
  

  • ½ cup all-purpose flour try red spring, einkorn, or white sonora
  • ½ cup potato starch or 1/4 cup each white rice flour and cornstarch
  • ¾ tsp salt and to taste
  • ½ tsp baking powder
  • ¾ cup ice water
  • 1 each large egg
  • ¼ cup finely chopped kimchi or sauerkraut
  • 4 cups finely chopped or grated spring veggies carrots, cabbage, radish, onion, kale, bell pepper, leeks, or any combination
  • 4 Green Onions cut into 2-inch-long sections and thinly sliced lengthwise
  • 2 Tbsp Coconut or Sesame oil plus more as needed

FOR THE DIPPING SAUCE:

  • 3 Tbsp soy sauce also try liquid aminos or coco aminos
  • 2 tsp rice wine vinegar
  • 1 tsp finely grated fresh ginger or garlic
  • ½ tsp sesame oil
  • 1 Pinch granulated sugar or drizzle of honey

Instructions
 

Pancake Batter

  • In a large bowl, whisk together flour, starch, salt and baking powder.
  • Combine water, egg, and kimchi. Whisk the kimchi mixture into the flour mixture, and whisk until smooth.
  • Fold in vegetables and about ¾ of the Green Onions. (Save the rest for garnish.)
  • In a large nonstick griddle to medium heat, heat 2 tablespoons of oil.
    Scoop 2 oz portions of batter onto the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes.
  • Flip and continue to fry until the other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.

Dipping Sauce

  • In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil, and sugar. Sprinkle sliced green onions over pancakes, and serve with dipping sauce on the side.

Notes

adapted from https://cooking.nytimes.com/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables
Keyword appetizer, aromatic, cabbage, carrots, hearty vegetable, onion, pancake, sauce