Delicious homemade (Yachaejeon) Korean vegetable pancakes! 야채전

This was my first time making Korean vegetable pancakes and also my first time using leeks in a recipe. It did not disappoint! I think you'll love these as well!


In a small bowl, mix together the ingredients for the sauce and set aside.

In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.

Preheat a large pan over medium heat and add the olive oil. Working in batches, scoop 1/4 cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel to remove excess oil. (Add oil between batches if skillet looks dry).

Serve immediately. Enjoy!

Sauce:
2 Tbsp Soy Sauce
1 Tbsp Fresh Lemon Juice
1 tsp Water
1/2 tsp Sugar
1 Tbsp Sesame Oil
1 tsp Sesame Seeds ( I omitted because I ran out) 🫢

Pancakes:
1 Cup Flour
1/2 tsp Kosher Salt
1 Cup Water
1 Cup Leek Greens, sliced thin
1/2 Cup Carrot, grated
3 Scallions, sliced in 1” pieces
1/2 Cup Red Cabbage, sliced in thin 1" strips
1 Jalapeño, seeds removed sliced in thin 1” strips
2 Tbsp olive oil
Thanks for watching!