These crispy, savory Korean Cabbage Pancakes (Yachaejeon) are an easy and delicious waty to enjoy fresh vegetables. Made with a simple batter and pan-fried to golden perfection, they're a must-try for anyone who loves Korean flavors.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Korean Cabbage Pancake
This recipe is beginner-friendly and takes just 20 minutes from start to finish! The tangy, spicy dipping sauce makes these pancakes even more irresistible.
These savory pancakes are dairy-free, egg-free and vegan.
Ingredients
- Green cabbage - I love using green cabbage because it softens just enough while still keeping some crunch. Napa cabbage works too, but it has a milder flavor.
- Carrots - Adds a touch of sweetness and a nice pop of color. I like to julienne them thinly so they blend well into the batter.
- Scallions - Essential for that signature Korean pancake flavor. I use both the white and green parts for extra depth.
- Flour - Just regular all-purpose flour does the trick, creating a light but crispy pancake. You can swap in a mix of rice flour for extra crunch.
- Cold water - Cold water makes the batter lighter and crispier, almost like tempura.
- Soy sauce - Just a splash for seasoning (or use coconut aminos for gluten-free option). If you like a bit of extra umami, add a dash of fish sauce too.
- Garlic & ginger - For Asian meals, I always like to add fresh garlic and ginger for that bold, aromatic kick. They make everything taste better!
- Salt & pepper - Simple but necessary to bring out all the flavors. For spice, I'm using regular chili flakes, but feel free to use gochugaru (Korean chili flakes) instead.
- Oil (for frying) - I like using neutral oils like avocado or olive oil. Sesame oil adds a nice flavor, but I save that for drizzling at the end rather than frying.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Korean Yachaejeon Pancake
- Prepare the vegetables: Thinly slice the cabbage, carrot, leeks, red onion, and green onion. Keep the mushrooms separate.
- Make the batter: In a bowl, whisk together water, flour, and salt until smooth.
- Mix it all together: Add the sliced vegetables (except the mushrooms) to the batter and stir until evenly coated.
- Heat the pan: Add 1 tablespoon of oil to a small skillet over medium-high heat.
- Cook the pancakes: Pour in ¼ of the batter, spreading it into a thin pancake. Arrange mushroom slices on top and press them gently.
- Fry until golden: Cook for 4-5 minutes, then flip and cook for another 3-4 minutes, pressing down with a spatula. Flip once more and cook for 2 more minutes if needed.
- Repeat: Cook the remaining batter the same way, adding oil as needed.
- Make the sauce: Stir together soy sauce, rice vinegar, red pepper flakes, and sesame seeds.
- Serve: Slice the pancakes and serve warm with the dipping sauce.
Why are my pancakes not crispy?
Ensure your pancakes aren't too thick and you're cooking over medium-high heat with enough oil. Add more oil as needed.
Tips
- For extra crispiness. Make sure the batter is thin and don't overcrowd the pan.
- Add protein. Mix in some small shrimp or thinly sliced tofu for a more filling meal.
- Spice it up. Similar to spicy potatoes, add a little gochujang (Korean chili paste) to the batter for extra heat.
- Use different veggies. Try bell peppers, zucchini, or spinach for variety.
- Do I have to use mushrooms? No, you can skip them or replace them with another vegetable.
What to Serve with Korean Cabbage Pancakes
These savory fritters pair well with many Korean dishes! Here are some of my favorites:
- Korean BBQ meats - Great as a side dish with grilled beef or chicken.
- Kimchi, pickled daikon or pickled cabbage.
- Rice - try cilantro rice, yellow or for low carb option: cauliflower rice.
- Miso soup
Storing Leftovers
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Freeze. Stack pancakes with parchment paper in between, then store in a freezer-safe bag for up to 2 months.
- To Make Ahead. Prepare the batter and chopped veggies up to a day in advance, then cook fresh when ready.
- To Reheat. Warm in a dry skillet over medium heat until crispy again, or use an air fryer for extra crunch.
More Korean Recipes
Did You Like This Recipe?
Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe Card
Korean Cabbage Pancakes (Yachaejeon)
Crispy Korean Cabbage Pancakes (Yachaejeon) are easy, healthy, and perfect for busy weeknights! This simple recipe is packed with veggies and ready in just 20 minutes. Serve with a delicious dipping sauce for the ultimate bite!
Ingredients
Method
- Prepare the vegetables: Thinly slice the cabbage, carrot, leeks, red onion, and green onion. Keep the mushrooms separate.4 ounces cabbage, 2 ounces carrot, ¼ cup leeks, ½ of a large red onion, 1 stalk green onion
- Make the batter: In a bowl, whisk together water, flour, and salt until smooth.¾ teaspoon salt, ¾ cup all-purpose flour, ¾ cup water
- Mix it all together: Add the sliced vegetables (except the mushrooms) to the batter and stir until evenly coated.
- Heat the pan: Add 1 tablespoon of oil to a small skillet over medium-high heat.4 tablespoon olive oil
- Cook the pancakes: Pour in ¼ of the batter, spreading it into a thin pancake. Arrange mushroom slices on top and press them gently.3 baby bella mushrooms
- Fry until golden: Cook for 4-5 minutes, then flip and cook for another 3-4 minutes, pressing down with a spatula. Flip once more and cook for 2 more minutes if needed.
- Repeat: Cook the remaining batter the same way, adding oil as needed.
- Make the sauce: Stir together soy sauce, rice vinegar, red pepper flakes, and sesame seeds.1 tablespoon soy sauce, 1 tablespoon rice vinegar, ¾ teaspoon red pepper chili flakes, 1 teaspoon sesame seeds
- Serve: Slice the pancakes and serve warm with the dipping sauce.
Nutrition
Video
Notes
- You can make 4 pancakes about 5 inches in diameter or 2 x 8 inches.
- To Store. Keep leftovers in an airtight container in the fridge for up to 3 days.
- To Make Ahead. Prepare the batter and chopped veggies up to a day in advance, then cook fresh when ready.
- To Reheat. Warm in a dry skillet over medium heat until crispy again, or use an air fryer for extra crunch.
- To Freeze. Stack pancakes with parchment paper in between, then store in a freezer-safe bag for up to 2 months.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
More Asian Recipes You'll Love
Comments
No Comments