How to Make Healthy Veg Korean Pancake (Yachaejeon)

Crispy outside, soft inside, and packed with colourful vegetables — a healthier Indian-kitchen-friendly version of the Korean vegetable pancake.

🥕 Ingredients for making Korean Pancake at home:

• ½ cup besan
• 2 tbsp rice flour
• ½ cup water, as needed
• ¼ cup finely sliced cabbage
• ¼ cup carrot, julienned
• ¼ cup capsicum, thinly sliced
• ¼ cup spring onion
• 1 small green chilli, finely chopped
• ½ tsp grated ginger
• ½ tsp chilli flakes
• ½ tsp black pepper
• ½ tsp salt
• ½ tsp soy sauce
• 1 tsp sesame seeds
• 1 tsp oil for cooking

👩‍🍳 Method

1. Make the batter: Mix besan, rice flour, salt, pepper, chilli flakes and soy sauce. Add water gradually to make a thin, pourable batter.
2. Add cabbage, carrot, capsicum, spring onion, chilli and ginger. Mix well so the vegetables are coated but the batter doesn’t become too thick.
3. Heat a non-stick pan and lightly grease it with oil.
4. Pour the mixture onto the pan and spread it into a thin pancake.
5. Cook on medium heat for 3–4 minutes until the bottom becomes golden and crisp.
6. Flip carefully and cook the other side until crisp.
7. Sprinkle sesame seeds and spring onion on top.
8. Cut into wedges and serve hot.

🥢 Quick Korean-Style Dipping Sauce

Mix:

• 1 tbsp soy sauce
• 1 tsp vinegar
• ½ tsp sesame seeds
• Chilli flakes
• A little grated garlic
• 1–2 tsp water

Healthy tip: Keep the pancake thin and use minimal oil for better crispiness without making it heavy. You can also add tofu, mushrooms or paneer for extra protein.