There’s something incredibly comforting about the crispy edges and soft interior of a well-made pancake, especially when it’s savory and packed with flavor. Korean vegetable pancakes, also known as yachaejeon, are a beloved street food and home-cooked staple in Korea—and they’re surprisingly easy to make at home. In this version, we’re going gluten-free, using rice flour to achieve that crispy bite without sacrificing any of the traditional taste or texture. Whether you're hosting a casual brunch, brainstorming friendsgiving food ideas, or just craving something hearty and wholesome, these pancakes are a perfect addition to your repertoire.
This particular Korean pancake recipe is naturally vegetarian, making it a top pick for anyone exploring Korean food vegetarian options or building out their thanksgiving menu ideas with something a little off the beaten path. Light, crispy, and loaded with colorful Korean vegetables, this is the kind of dish that wins over both veggie-lovers and skeptics alike.
Crispy Gluten-Free Korean Vegetable Pancakes with Rice Flour
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Side Dish
Cuisine Korean
Servings 4 pancakes (about 8 wedges)
Large Mixing Bowl For combining the batter and vegetables
Whisk or Fork To thoroughly mix the rice flour batter
Non-stick skillet or cast-iron pan For frying the pancakes. Cast iron gives the best crispy edges
Spatula A wide spatula makes flipping much easier
Grater or julienne peeler For prepping your vegetables quickly
Paper towels or wire rack To drain the pancakes and keep them crispy
For the Pancake Batter
- 1 cup rice flour white or brown rice flour works
- 2 tablespoons potato starch or cornstarch for extra crispiness
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup cold water
- 1 teaspoon sesame oil
For the Vegetables
- 1/2 cup carrots julienned
- 1/2 cup zucchini julienned and squeezed of excess moisture
- 1/3 cup green onions sliced lengthwise
- 1/4 cup red bell pepper thinly sliced
- 1/2 cup napa cabbage or regular green cabbage thinly sliced
- 1 clove garlic minced
Optional: 1 small Thai chili or jalapeño, thinly sliced (for heat)
For the Dipping Sauce
- 2 tablespoons soy sauce gluten-free tamari if needed
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar or honey
- 1 teaspoon toasted sesame seeds
- 1 tablespoon finely chopped scallions
Optional: pinch of Korean red pepper flakes (gochugaru)
Prepare the Vegetables
Start by washing and cutting all your veggies. For zucchini, after julienning, sprinkle with a bit of salt and let sit for 5 minutes. Squeeze out the excess moisture with a towel. This prevents the batter from getting watery and ensures a crispier pancake.
Make the Batter
In a large bowl, whisk together rice flour, potato starch, salt, and baking powder. Add the cold water and sesame oil, mixing until a smooth batter forms. It should be pourable but not too runny—like pancake batter.
Add the Vegetables
Fold in all the chopped vegetables and garlic. Stir until everything is well coated in the batter. This is your complete vegetable pancakes korean base.
Heat the Pan
Add 1–2 tablespoons of neutral oil (like canola or vegetable oil) to a skillet over medium heat. Once shimmering, spoon about 1/4 of the batter mixture into the pan and flatten slightly with your spatula.
Cook Until Golden
Let the pancake cook for about 3–4 minutes until the bottom is golden brown and crispy. Flip carefully and cook the other side for another 3–4 minutes. You want both sides deeply golden with lacy, crispy edges.
Drain and Repeat
Place cooked pancakes on a paper towel-lined plate or wire rack to drain. Repeat with the remaining batter, adding more oil as needed.
Make the Dipping Sauce
While the pancakes are cooking or cooling, whisk together all dipping sauce ingredients in a small bowl. This adds a sweet-salty-tangy punch that balances the pancake’s richness.
Pairings
These savory pancakes are endlessly versatile. Here’s how you can enjoy them:
- For Brunch: Serve alongside a soft-boiled egg or kimchi for a korean breakfast recipe twist.
- Friendsgiving or Thanksgiving Side Dish: These korean veggie pancakes make for a unique addition to your thanksgiving food table. Cut into wedges and serve as a starter or side.
- Dinner Party Appetizer: Pair with light, crisp white wine like Riesling or a Korean rice wine like makgeolli.
- With Soup: Try them alongside a warm bowl of doenjang jjigae (fermented soybean paste stew) or miso soup.
- Protein Add-ons: Want more substance? Add pan-fried tofu on the side or inside the batter for a tofu pancakes variation. You could also fold in small cooked shrimp or squid for a nod to the classic korean seafood pancake.
FAQs
1. Can I use a different type of flour?
Yes, but the texture will change. Rice flour gives the crispiest result and keeps the recipe gluten-free. You could try a blend of rice flour and chickpea flour if you're aiming for a denser texture. Avoid using wheat flour if you’re keeping this gluten-free.
2. What vegetables work best in this recipe?
Classic korean veggies like zucchini, carrots, scallions, and cabbage are best, but feel free to add mushrooms, bean sprouts, or even chopped spinach. The key is to keep moisture low and cut everything thinly.
3. Can I make these ahead of time?
Yes, but they’re best fresh. You can refrigerate or freeze them and reheat in a skillet to bring back the crispiness. Avoid microwaving if you want that signature crunch.
4. What’s the difference between this and a traditional Korean pancake?
Traditional korean pancake (jeon) often includes egg and wheat flour, and sometimes meats or seafood. This version is a vegetarian korean recipe that uses rice flour for a gluten-free twist. It’s closer to a veg pancake recipe, adapted for modern dietary needs.
5. Can I add protein to this recipe?
Absolutely. For korean seafood pancake vibes, add cooked shrimp, squid, or scallops. For a vegetarian option, chopped tofu or tempeh works well. Just make sure any added protein is pre-cooked and not too wet.
