Heart-Shaped Yachaejeon (Korean Vegetable Pancakes)

Ingredients

• 1 1/2 cup all purpose flour (see notes for subs)
• 2 tsp baking powder
• 4 tbsp corn starch or potato starch
• 1 1/2 tsp salt or black salt (for an "eggy" flavour)
• 1/2 tsp turmeric powder optional for colour
• 1 1/2 cup room temperature water (plus additional 2-4 tbsp water to adjust consistency)
• 1 medium carrot (sliced into match sticks or shredded)
• 1 long green chili or jalapeño (optional for heat)
• 1 bunch scallions or green onions (around 2 cups, chopped or thinly sliced)
• 2 cups sliced cabbage (I used a mix of regular and purple cabbage)
• Other vegetables of choice
• Neutral oil I used vegetable oil
• 1 tbsp soy sauce
• 1 tbsp water
• 1 tbsp vinegar
• 1 tsp sugar (adjust to taste)
• 1 tsp sesame oil
• 1/2 tsp sesame seeds
• Gochugaru or chili flakes/powder optional

Instructions

1. 1

   --- BATTER ---

2. 2

   In a large mixing bowl, add in all the dry ingredients. Mix well.

3. 3

   Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

Do note that the batter is thick and should coat the vegetables well.

4. 4

   Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

5. 5

   --- DIPPING SAUCE ---

6. 6

   Mix everything together and feel free to adjust to your taste. You can easily make this dipping sauce before hand.

I recommend to make this before cooking the pancakes.

7. 7

   --- COOKING THE PANCAKES ---

8. 8

   Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.



IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.

It's also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

9. 9

   Add enough oil to add to coat the surface of the pan. Once hot, scoop some of the batter and veggie mix. Spread these over your pan and get these as thin as possible and then carefully shape into a heart. Repeat for the rest.

10. 10

    Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

11. 11

    Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

12. 12

    See notes for more tips.

13. 13

    Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce (recipe here or in the card above)! I also find it a lot easier to cut the pancakes using a pair of scissors.

14. 14

    How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

15. 15

    --- STORAGE AND REHEATING TIPS ---

16. 16

    Store the cooked pancakes in an air-tight container and refrigerate for 1-2 weeks. To reheat, pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.