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Whole30 Yachaejeon (Vegetable Pancake)


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I think every ethnic group has a similar recipe. In North America there's the frittata, my Jewish friends enjoy latkes and in the Korean culture, there's Yachaejeon - I've had this where there's an egg cracked ontop and other times, flat with nori whipped into the batter. For every culture and every flatten egg like vegetable pancake I've ever eaten, there has never been one I have ever disliked. The basic principle is just use up any vegetable you have in the fridge that can be cut up into strips! Enjoy

Ingredients - Makes one large 12 inch pancake

About 3 cups of sliced vegetables

  • 4 green onions, cut into 1 inch long
  • ⅓ cup leek (optional), sliced thinly 1 inch long
  • 1/2 cup zucchini matchsticks (about 1/2 cup)
  • ⅓ cup white onion, sliced
  • 1/2 cup carrots, peeled and sliced
  • ⅓ cup sweet potato
  • ⅓ cup fresh mushroom (white, baby portobello, or shiitake)

Other Ingredients

  • 1/2 cup potato flour
  • ½ teaspoon salt
  • 1/8 teaspoon sesame oil
  • ¾ cup water
  • splash of vegetable oil
  • Optional egg for more protein

Dipping sauce


  1. In a large bowl combine all vegetables and "other ingredients"
  2. Heat up a 12-inch non-stick pan over medium/high heat. Add 2 tbs of oil. Coat bottom evenly
  3. Once hot, add the batter and spread it out evenly
  4. Turn the heat down to medium and let cook for 4-5 minutes
  5. Once the bottom is light golden brown flip it over with a spatula
  6. Drizzle anther 1-2 tbs of oil down the edges of the pan to help brown the other side
  7. Cook for another 3 to 4 minutes.
  8. If it is not cooked through, flip it over one more time for a couple of more minutes


While the pancake is cooking in a small bowl whip up the dipping sauce with all the ingredients and set aside.

Cut the pancake into wedges and serve with dipping sauce. For optional protein I usually serve this with a sunny-side up egg and dip the pancake into the yolk. Yummy


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