Mini Vegan Yachaejeon 야채전! (Korean Pancakes)

What are Mini Vegan Yachaejeon 야채전! (Korean Pancakes):

Vegan Yachaejeon (Korean pancakes) 야채전! are savoury pancakes loaded with veggies and served with a dipping sauce. Can be served for breakfast or snack. In Korean Yachae, 야채, is vegetable and Jeon 전 is a generic word for both fritters adn pancakes

Apparently, Jeon in Korean refers to pancakes (or mostly fritters) - vegetables or meats dipped in flour and shallow/ deep fried, so we have different names of dishes ending with Jeon like Daeha-jeon (대하전) – made of fleshy prawn, Hobak-jeon (호박전), made of thinly sliced Korean zucchini, Beoseot-jeonya (버섯저냐) – made of sliced mushroom and so on (Name source : Wikipedia)

As I sit to write this post, reflecting on how much this Pandemic has changed our lives - for good or worse. The best part is that the little one is open (dare I say in fact, enthusiastic) to try more cuisines than ever, and by popularity charts Korean tops the list. I have been meaning to blog a mean Kimchi here soon (which the little one absolutely adores), but the family is trying a new low salt diet for a while, and Kimchi and low salt… errr.. don’t exactly go hand in hand. 

So, Jeon (or pancakes in Korean) got made this last weekend, and as I was trying a new recipe, made the mini ones which the kiddo absolutely loved. I had a bite too, for it is filled with veggies (in fact any and all veggies one can think of), and next time I am sure to make it Gluten Free too. I was glad this came out beautifully, although the dipping sauce needed some salt (which I promptly forgot).

Come to think of it, this might be the newest breakfast / snack option that will take over Oatmeal as one of her fav Non-Indian (read relieved face) options at home. 

Other Pancakes you may like on the blog:

Mung Dal Savoury Pancakes (GF, Vegan too) 

More varieties of Indian lentil pancakes (a.k.a Adai) and the evergreen Indian Pancake Dosa 

Other Asian inspired dishes on the blog you may like:

Here are 5 reasons why you must try this this Vegan Yachaejeon:

• Filling and makes for a nutritious dish too! 
• Low fat and healthy (with so many veggies, one can’t go wrong, right?:-))
• A Fried Egg may be added atop this to make it more protein rich, else shrimp is also a popular
• Vegan (& can be GF too - the experiments are on!!)
• Totally customisable with whatever veggies you have on hand

Pin this recipe for Yachaejeon (Korean Pancakes) 야채전

Tips to make a great Vegan Yachaejeon

a. Any combo of veggies can be added. Cabbage, Mushrooms are also popular addons.

b. Wholewheat flour may be used in place of All Purpose, with slightly varying results. 

c. If using 100% Gluten Free flour mix, increase the cornstarch by 50% for binding or add a boiled and grated potato (or use potato starch) for binding

d. Do not add all water at a time, the veggies will release water when salt is mixed. Add water accordingly to make a very thick batter

e. A well-seasoned Cast Iron Pan gives best results.   

f. Sift the flours before adding.

g. Be generous with the oil (quantity indicated in the recipe) to avoid sticking to the pan, and for a golden yellow crispy pancake

Let’s make this Mini Vegan Yachaejeon now

Cuisine : Asian Veg (Korean) ; Course : Breakfast / Snack ; Serves - 1 

Prep time - 10 mins, Cook time - 15 mins

What you need to make Vegan Yachaejeon:

• ½ cup All Purpose flour (Maida)
• 1 cup Mixed Veggies cut into matchsticks - I used Scallions, Onions, Carrots, Peppers, Red Cabbage
• 1 tsp Ginger minced
• 1 tsp garlic minced fine
• 1 tsp salt
• 2 TBSP Corn Starch optional
• 3 tsp Oil

For the Dipping Sauce:

• 1 TBSP Dark Soy Sauce
• ½ tsp red chilli sauce adjust spice, optional
• 1 tsp Rice Vinegar
• ¼ tsp salt adjust according to salt in the sauces
• 1 TBSP Sesame seeds Toasted
• 1 tsp Scallions minced

How to make Vegan Yachaejeon:

1. În a large bowl, add all the veggies, ginger, garlic and salt.
2. Mix well with your hands.
3. Now add the All Purpose flour and Corn starch into this and mix again.
4. Leave for 5 min, the veggies will release water.
5. Now add requisite water to make a batter as thick as possible ( I needed ¼ cup of water) 
6. Rest batter for 5 mins
7. While the batter is resting, mix all. Ingredients for the dipping sauce and keep aside.
8. Heat a non stick / thick bottomed cast iron pan on medium heat.
9. Pour this batter onto the hot pan and do not spread it thin (let the pancake be thick)
10. Drizzle 2 tablespoon oil around the pancake
11. Cook and cover for 3-4 mins on medium-high heat till the bottom is cooked and golden brown
12. Flip carefully and drizzle oil again. Cook for further 2 mins on high, uncovered. 
13. Crispy, delicious Vegan Yachaejeon is ready.
14. Get it onto a cutting board, slice into wedges, serve HOT with dipping sauce.

If you like Pancakes:

Stacy is hosting a fantastic theme on Pancakes this edition of Sunday Funday. Make sure you check out the spread from the fellow bloggers below

• 5-Ingredient Fluffy Buttermilk Pancakes from Palatable Pastime
• Cinnamon Roll Pancakes from Our Good Life
• Fluffy Yummy Banana Pancakes from Sneha’s Recipe
• Fluffy Buttermilk Pancakes from Amy's Cooking Adventures
• Hobak Jeon - Korean Zucchini Pancakes from Food Lust People Love
• Mini Vegan Yachaejeon (Korean Pancakes) from Sizzling Tastebuds
• Pearl Millet Pancakes/Chamchamiya from Mayuri’s Jikoni
• Rice Cooker Pancake from A Day in the Life on the Farm
• Sheet Pan Pancakes from Karen’s Kitchen Stories
• Strawberry Japanese Soufflé Pancakes from Culinary Adventures with Camilla

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