Korean Veggie Pancake - (Yachaejeon) - Cook in 5 Minutes

Name: Korean Veggie Pancake - (Yachaejeon) - Cook in 5 Minutes
Total time: 900 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 4 tbsp All-purpose flour; 2 tbsp Rice flour; 2 tbsp (for frying) Oil; 2 tsp Water or only if needed more; 1 Onion thinly sliced; 1 tsp green capsicum thinly sliced; 1 tsp red bell pepper thinly sliced; 1 tsp yellow bell pepper thinly sliced; 2 stalks sliced Spring onion leaves; 2 tsp shredded Carrot; 4 tsp shredded Cabbage; 1/4 tsp black pepper powder; 1/2 tsp Chili flakes; 1/2 tsp grated Ginger; 1/2 tsp finely chopped green chili; 1/2 tsp Salt; 1/2 tsp black sesame seeds; as needed (for serving) Chili garlic oil sauce

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#NYY #KoreanRecipe #VeggiePancake
#Yachaejeon #KoreanPanCake #Savoury #Pancake #Breakfast #Meal
#Cabbage #Carrot #SpringOnion #Onion #Capsicum #BellPeppers #GingerChili #Maida #AllPurposeFlour #RiceFlour #Oil #5minutesReceipe
#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove
#Cookpad #Cookpadenglish #Cookpadindia #Cooksnap

📌In Koreanlanguage - "Yachae" means vegetables, and "Jeon" refers to any battered and pan-fried dish
📌Yachaejeon is a popular Korean vegetable pancakes that are savory, crispy on the outside, and tender on the inside. They are a versatile side dish (banchan), snack, or light meal.
📌 It can be added any veggies of your choice, like potato, purple cabbage etc.
📌For extra crispiness, press down the pancake gently while cooking.
📌They are best served immediately after cooking while hot and crispy, typically with a tangy soy-based dipping sauce.
📌Here, I served it with garlic chili sauce. It can be served with tomato ketchup too.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

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Ingredients

5 minutes prep time 10 minutes

1 serving

4 tbspAll-purpose flour
2 tbspRice flour
2 tbsp(for frying) Oil
2 tspWater or only if needed more
1Onion thinly sliced
1 tspgreen capsicum thinly sliced
1 tspred bell pepper thinly sliced
1 tspyellow bell pepper thinly sliced
2 stalkssliced Spring onion leaves
2 tspshredded Carrot
4 tspshredded Cabbage
1/4 tspblack pepper powder
1/2 tspChili flakes
1/2 tspgrated Ginger
1/2 tspfinely chopped green chili
1/2 tspSalt
1/2 tspblack sesame seeds
as needed(for serving) Chili garlic oil sauce

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Steps

5 minutes prep time 10 minutes

1

In a mixing bowl, all shredded and sliced veggies, green chili, and ginger. Mix well.
2

Combine all-purpose flour, rice flour, salt, black pepper powder, sesame, and chili flakes in a bowl. Gradually add water, just enough to bind the mixture.
3

Heat oil in a pan over medium heat. Place a portion of the mixture in the pan and spread into a thin layer.
4

Cook until golden and crispy on one side, then flip and cook the other side.
5

Serve hot with tomato ketchup or chili garlic oil sauce of your choice.

Tips

1 - It can be added any veggies of your choice, like potato, purple cabbage etc.
2 - For extra crispiness, press down the pancake gently while cooking.

Saved

Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on January 07, 2026 09:36

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐