Korean Savory Vegetable Pancakes (Yachae Buchimgae)

This is an easy and delicious vegan recipe. Not sure why, but growing up many of my Korean elders would mention their craving for this dish on a rainy day. Rainy day or or not, these always taste delicious.



Prep time: 30 minutes

Servings: 3


  • 1.5 cup white flour (preferably Gomypyo brand)

  • 1 cup water

  • 1/2 tsp salt

  • 1 cup grated zucchini

  • 1/2 cup thinly sliced shallots or onion

  • 1 cup kaetnip aka Korean perilla leaves torn or sliced into small pieces

  • 6 green onions (or 2.5 cups) cut into small pieces (~ 1/2 inches)

  • 1 large Korean pepper, thinly sliced (optional)

1. Begin by heating  a generous amount (about 2 tablespoons) of a neutral vegetable oil (I used avocado oil) one a medium non-stick frying pan over medium heat. 


2. Beat flour, water and salt in a large mixing bowl until the batter becomes smooth and is no longer lumpy.

3. Add in remaining ingredients and stir until the mixture is well incorporated. 



4. Ladle in 1/3 cup of batter into heated frying pan and cook for about 4 minutes or until the bottom is golden and the edges are crispy.


5. Flip your pancake and cook the other side until golden and crispy, flattening out your pancake with a spatula. This makes the pancake chewy and thin (which is good in this case).


6. Transfer your pancake to your serving plate after both sides are golden and crispy. Repeat the above steps for the rest of the batter. Serve hot with vinegared soy sauce for dipping and enjoy!