Vegan Yachaejeon (Korean Vegetable Pancakes) (2024)

This Post Has 148 Comments

1. 

   Shelley July 6, 2021Reply

   I made this for dinner tonight. I am not the cook in the family, my husband is, so my cooking is always a surprise. I wanted to get more veggies in our meals AND try to flip a giant pancake. The results were excellent, we loved this recipe and leftovers will be served at a lake picnic tomorrow.

2. 

   MD July 22, 2021Reply

   Hi, do you think I could swap all purpose flour to whole wheat flour?

   1. 

      Jeeca July 23, 2021Reply

      Hi! I personally haven’t tried it but some have made this with chickpea flour so whole wheat can work too but the pancakes may turn out more dense. I’d recommend adding more baking powder if needed! You can make the batter first and try cooking a small pancake and see from there 🙂

   2. 

      Andrea April 11, 2022Reply

      
      These were a super tasty, quick supper. I thin-sliced cabbage, onion and red pepper, and shredded a carrot, and used 1/2c of chickpea flour. So delicious! I will make them thinner next time (that’s on me) and I’m sure they’ll be even better. Even with a good bit of oil in a non-stick pan, they stuck a little bit, maybe because they are a bit thick.

      1. 

         Jeeca April 18, 2022Reply

         Thanks so much Andrea!

   3. 

      Elaine July 8, 2022Reply

      Hi, they look lovely. Could they be frozen and reheated? Would make a lovely quick camp food if prepped ahead. Thank you.

      1. 

         Jeeca July 9, 2022Reply

         Hi Elaine! I usually just refrigerate mine after cooking lots of pancakes. Longest I’ve stored these cooked in the fridge is around 2 weeks and I just reheat a couple every time. I’ve tried freezing these too but I found that they did get a bit soggy from the extra moisture, but still great when reheated well (I usually pan fry these to reheat and crisp up). Hope this helps!

3. 

   aireen August 4, 2021Reply

   can I bake this instead of frying?

   1. 

      Jeeca August 4, 2021Reply

      Hi Aireen! I haven’t tried baking this but if you do it might be best to place it in a cast iron pan so you can place the whole pan in the oven. Hope this helps!

4. 

   Dan September 14, 2021Reply

   Whats the recipe for the dipping sauce?

   1. 

      Jeeca September 15, 2021Reply

      Hi Dan! The recipe is here: https://thefoodietakesflight.com/dumpling-dipping-sauce

5. 

   Jan September 15, 2021Reply

   
   Made today, added shredded cabbage, so good!! Sauce is the perfect finishing touch and you only need to tiniest bit. Definitely adding this to my recipe list. Now off to find some more tasty recipes from your site! Thanks 🙂

   1. 

      Jeeca September 21, 2021Reply

      Thank you Jan!! So happy you liked these!!

6. 

   Char September 19, 2021Reply

   
   I just made these tonight. They were really good. Will definitely be making these again.

   1. 

      Jeeca September 21, 2021Reply

      Thanks Char! ◡̈

7. 

   Angie September 22, 2021Reply

   See Also

   Yachae Hotteok - Vegetable Filled Pancakes — CocoBeanCountryWhy Your Kimchi Pancakes Aren't Getting Crispy EnoughHotteok (Sweet Korean Pancakes) - Jaja Bakes - jajabakes.comKimchi Pancakes: Tips for a Super Crispy, Non-Chewy Kimchijeon - That Cute Dish!

   
   Fantastic recipe! I tripled it (large family), & it turned out perfect! Excellent crispiness and the turmeric made them turn out so beautiful!

   1. 

      Jeeca September 23, 2021Reply

      Thank you Angie!! Hope you all enjoyed your pancakes!! 🙂

8. 

   Haley September 23, 2021Reply

   Can you substitute almond or coconut flour to make them gluten free?

   1. 

      Jeeca September 23, 2021Reply

      Hi Haley, I haven’t tried this with coconut /almond flour. I wouldn’t recommend coconut because this can give a very coconut-y flavour. Some have tried this with chickpea flour and worked out great. Hope this helps!!

   2. 

      Lynn December 15, 2023Reply

      Haley, if you make these again gluten-free, try brown rice flour in place of the white flour calledfor in the recipe. That is the way I make them and I think they taste great! Good luck!

9. 

   Lydia October 2, 2021Reply

   
   So delicious. Thank you for the recipe I used to gluten-free flour and it worked out great. Added purple cabbage instead of carrot for some color contrast. So tasty with your sauce recipe too!

   1. 

      Jeeca October 2, 2021Reply

      Happy to hear you enjoyed it!! What kind of GF flour did you use btw? ◡̈ thanks!

      1. 

         Jenny Blessenko December 29, 2021Reply

         Hi! Trader Joe’s sells gluten free flour mix of tapioca & potato starches, brown and white rice flours… It’s not organic the only downfall:(

         1. 

            Jeeca December 29, 2021Reply

            Thanks for sharing! ◡̈

         2. 

            Carol Fox April 13, 2022Reply

            
            I just made these and I’m in love. OMG, I can’t stop eating them. I used 1 c. gluten free flour, the baking powder, etc. and added some italian flavored bread crumbs. I just used a bag of 3 color Cole slaw, shredded carrots and 1 bunch of green onions. I used Tony’s light yum-yum sauce for dipping and this is definitely a fav.

10. 

    tori October 5, 2021Reply

    
    wow! these are delicious, especially with the sauce. they instantly became a regular recipe for me – they are great to make with all of your veggies that are about to go bad!

    1. 

       Jeeca October 6, 2021Reply

       Thanks so much tori!! ◡̈

11. 

    Wes October 15, 2021Reply

    
    Delicious! My omnivore husband had to try some and he liked it too. I was a little worried about being able to flip it without veggies flying every where, but I only lost one strip of Chile pepper.

    1. 

       Jeeca October 18, 2021Reply

       Thanks Wes! And hope you got to save that chile! haha

12. 

    Laura October 18, 2021Reply

    
    Made it with whole wheat flour and it was delicious!!! Very filling!

    1. 

       Jeeca October 22, 2021Reply

       Happy to hear you liked it!! Thanks Laura ◡̈

13. 

    Angel_czn October 31, 2021Reply

    
    This recipe is absolutely delicious! Super easy and tasty. Can’t stop eating it?Thank you Jeeca

    1. 

       Jeeca November 1, 2021Reply

       Thanks so much Angel ◡̈

14. 

    Alex November 4, 2021Reply

    These are looking amazing! Can I swap spelt flour instead of all purpose flour? Thank you! I am so
    in love with your recipes.

    1. 

       Jeeca November 5, 2021Reply

       Hi Alex! haven’t tried it myself but some have tried this with chickpea flour and whole wheat. Texture will change, of course, but if you don’t mind then that shouldn’t be a problem!

15. 

    Sarah November 13, 2021Reply

    Its sooo good!!!🥺🥺🥺 Thank you soo much for sharing this!!

    1. 

       Jeeca November 14, 2021Reply

       Thank you so much Sarah! ❤️

16. 

    Dina December 28, 2021Reply

    How about using rice flour as a GF option?

    1. 

       Jeeca December 29, 2021Reply

       Hi Dina! The texture of rice flour will yield a very dense and somewhat chewy pancake so I wouldn’t recommend it. If you’re looking for a GF option, chickpea flour would be better. I haven’t tried it myself but a few people have and were happy with the results. ◡̈

       1. 

          Victoria April 22, 2023Reply

          Rice flour worked great for me. I made it thinner than the flour one and it was very crispy

          1. 

             Jeeca April 22, 2023Reply

             Glad to hear! And thanks for letting me know ◡̈

17. 

    Andrea December 29, 2021Reply

    
    Hi Jeeca! Do you recommend adding more spices such as paprika or curry to the mix? Loved the recipe xo

    1. 

       Jeeca December 30, 2021Reply

       Hi Andrea! You’re free to add spices to the mix to give your own unique take on it! Some have added curry powder and even garam masala for an Indian-inspired twist. I personally like to keep mine as-is since I love mine with the dipping sauce. ◡̈

18. 

    Paula January 3, 2022Reply

    
    Yes I made it delicious

    1. 

       Jeeca January 4, 2022Reply

       Thanks so much Paula!!

19. 

    Heather January 7, 2022Reply

    Can you use arrowroot instead of potato or corn starch?

    1. 

       Jeeca January 7, 2022Reply

       Yup that works too ◡̈

20. 

    Madi January 9, 2022Reply

    I tried to make these but they came out super mushy and not crispy, and I’m not sure why?

    1. 

       Jeeca January 10, 2022Reply

       Hi Madi, the outer is usually very crunchy for me but the insides can be a bit mushy especially if you don’t get to spread the batter as thing as possible and it’s a bit thick. I also use a non-stick pan that I preheat well before adding oil and adding the batter mix in. Then once the batter dries up, I flip it over and repeat the same for the other side. I sometimes like to leave it on longer even after it’s golden brown on both sides since this allows for excess moisture to draw out from the veggies. If doing so, I usually leave it on a steady medium/med low heat so it doesn’t burn but continues to slowly cook down. Also important to note that tt does lose its crunch over time especially as it cools. Hope this helps!

21. 

    karen January 10, 2022Reply

    
    Just made this. I thought it came out really well. I fried it without oil in a nonstick skillet. I did use a lid because I was worried about the sweet potato and carrot cooking. It felt like I had too much veggie for the batter (added red cabbage), but it still came out yummy. For the dipping sauce, we don’t use oil or sugar so we subbed sesame seeds and maple syrup. Everyone enjoyed. I will definitely be making this again. Thanks for the inspiration!

    1. 

       Jeeca January 12, 2022Reply

       Thanks Karen, glad it turned out great!!

22. 

    Jackie January 12, 2022Reply

    Hello! do you think that these could freeze well?

    1. 

       Jeeca January 13, 2022Reply

       Hi Jackie, they’re a lot better refrigerated and last 1-2 weeks. I have tried freezing this and they logged a bit because of the moisture but when I thawed and pan-fried them again, they turned out crisp but broke a part a bit. If you don’t mind then that shouldn’t be a problem. ◡̈

23. 

    Katie January 13, 2022Reply

    
    I made these last night. My family loved them. Definitely in rotation.

    1. 

       Jeeca January 14, 2022Reply

       Glad you guys did! thanks so much Katie!! ◡̈

24. 

    Zalina January 23, 2022Reply

    
    I made this last night and it was delish! Thanks! BUT how do you get it so crispy? I followed the recipe exactly. Upon first flip, the top is crispy but them turns soggy after the bottom is frying.

    1. 

       Jeeca January 24, 2022Reply

       Hi Zalina! I like to get mine as thin as possible so both sides are very crisp and it’s thin so you won’t notice the insides being a bit mushy from the veg/flour mix. Though as it cools it tends to sog especially as it sits on a plate but the exterior still stays crisp. It may also be due to the veggies since some veg tend to continue to release extra moisture as it sits after cooking. A great way to remove excess water is to salt your veggies first before mixing it in the batter. This way extra moisture draws out. Completely optional and I actually always skip this step but this could help maintain that crisp longer. Hope this helps! ◡̈

25. 

    Monalisha February 4, 2022Reply

    
    I loved making the recipe. It turned out so amazingly tasty. Although I used carrots, lettuce, cauliflower, cabbage, spring onions, coriander stalks.

    1. 

       Jeeca February 5, 2022Reply

       Glad you liked it! ◡̈

26. 

    Veronica February 4, 2022Reply

    I haven’t tried this recipe yet but I will soon!! These savory korean pancakes look amazing!! Only have one question and it’s about putting the sweet potatoes raw or if you cook them a lil before hand. Thank you.

    1. 

       Jeeca February 5, 2022Reply

       I add them raw ◡̈

27. 

    Sonia February 27, 2022Reply

    
    I’ve made this a couple of times lately with whatever veggies I have to hand and it’s so good! Tonight was with sweet potato, cabbage spinach, onion & brussel sprouts. The dipping sauce is tasty. Thanks!

    1. 

       Jeeca February 28, 2022Reply

       Glad you liked it! Thanks sonia ◡̈

28. 

    Sandy April 6, 2022Reply

    
    Just made this tonight and loved it! I couldn’t get it as crispy, but that’s on me, as they were pretty thick. Overall taste was yummy, esp with black salt! My non-vegan mom loved it too 🙂

    1. 

       Jeeca April 6, 2022Reply

       Yay glad to hear she loved it too ◡̈ thanks Sandy!

29. 

    Kristen Butler May 14, 2022Reply

    Hi! Would it be ok to make this batter 1 day before before frying it?

    I like to meal prep as much as possible. Thanks!

    1. 

       Jeeca May 15, 2022Reply

       Hi Kristen! You can but the vegetables will release extra moisture as it sits in the batter so the batter may turn a lot runnier than desired. So I recommend to add 2-3 tbsp or more flour to the batter again before cooking. Hope this helps ◡̈

30. 

    Ivanka May 31, 2022Reply

    Hello Jeeca,could I just make a suggestion?

    See Also

    KOREAN CRACKERS

    Maybe you could give us amount of vegetables in cups ,all vegetables I mean ? As your recipe call for 2 cups of scallion or green onions only and with all other vegetables ( plus additional ) on end we can have 5- 6 cups or more and then adjustments must be made with dry ingredients as there is not enough butter for proper coating. So dry ingredients + ? cups of veggies.

    Thank you for sharing.

    Iva

    1. 

       Jeeca June 2, 2022Reply

       Hi Iva, for the amount of batter I’d day 5-6 cups is enough to coat the amount of vegetables but if you want more of the doughy bite from the pancakes and less of the vegetables, you can lessen vegetables to 4 cups. Hope this helps!

31. 

    Lynn June 8, 2022Reply

    I made these today since I didn’t know what to eat and they are AWESOME. I ate them with some gochujang bibimbap sauce since I keep that on hand in my fridge and that worked really well! Next time I’ll try your dipping sauce.

    1. 

       Jeeca June 9, 2022Reply

       I can imagine how good this is with that gochujang sauce. Thanks for trying it out Lynn! ◡̈

32. 

    Grace June 25, 2022Reply

    
    Love this recipe! Just wondering though if you only want one serve and have leftover batter, would it be better to store the batter for another day or make up all the pancakes at once and just reheat the pancakes? Thanks 😊

    1. 

       Jeeca June 27, 2022Reply

       Hi Grace! I recommend to cook all the pancakes and just reheat on a pan or in an air-fryer when ready to enjoy. Since if you leave the batter to sit overnight, the vegetables will continue to release water and run down the batter. Hope this helps!! ◡̈

33. 

    Heidi June 26, 2022Reply

    I just made this! My first pancake was a little thick , but still delicious! as the batter sat with the veggies in the bowl they were better coated and my 2 nd one is thinner and cooking now! This is really delicious! Thank you for sharing your recipe and your video!!!!

    1. 

       Jeeca June 27, 2022Reply

       Thank you Heidi! And yes the vegetables continue to release water so as they sit the batter gets a bit runnier! Hope you enjoyed yours! ◡̈

34. 

    Theresa June 29, 2022Reply

    Looks great can’t wait to try this. You’re like a samurai with that knife!

    1. 

       Jeeca June 30, 2022Reply

       Thank you Theresa! ◡̈

35. 

    Jacqueline June 30, 2022Reply

    
    Excellent Pancakes! Excellent Directions! I can’t believe I nailed it with the first one too. I was worried about having undercooked vegetables so I used a vegetable peeler just on the sweet potatoes and carrots. Everything was delicious even dipping sauce. I can’t wait to try more of your recipes. Thank you!

    1. 

       Jeeca July 1, 2022Reply

       So happy it turned out great! And so glad you liked it. Thank you Jacqueline! ◡̈

36. 

    Derek G June 30, 2022Reply

    
    This looks amazing and easy to make! My only critique is that there needs to be measurements for the pancake batter! I’ve never made it from scratch so I don’t know what the proportions are!

    1. 

       Derek June 30, 2022Reply

       
       Nevermind! I found the full recipe. I also want to say – I found you on IG and you’re so cool! Thanks for being the best!

       1. 

          Jeeca July 1, 2022Reply

          I was just about to say that the recipe’s in the card below. Glad you found it. And thank you so much Derek! ◡̈

37. 

    Arianne July 1, 2022Reply

    
    I’ve been trying for ages to make a vegetable pancake that is really crispy, and I’ve done it now, thanks to your recipe and detailed instructions. 😀 Thank you very much! More power to you!

    1. 

       Jeeca July 2, 2022Reply

       Thank you Arianne, hope you enjoyed your pancakes!! ◡̈

38. 

    Zee July 8, 2022Reply

    I subbed with gluten-free oat flour and it was quite sad 🙁 the oat flour barely crisped up, even with extra cornstarch and generous oil + high heat. Might try this again with millet flour.

    1. 

       Jeeca July 8, 2022Reply

       Hi Zee, I wouldn’t recommend this with oat flour. The texture will really be different. Your best GF option would be chickpea flour. I haven’t tried it myself but some have done this with chickpea flour and were happy with ti!

39. 

    Viktoriya July 12, 2022Reply

    
    Yum! I used to buy similar pancakes at Trader Joe’s, but this is so easy to make and i get to decide what goes in. Thank you for the recipe!

    1. 

       Jeeca July 13, 2022Reply

       Thanks Viktoriya! ◡̈

40. 

    Sonya July 23, 2022Reply

    
    I also added some broccoli and julienned boo choy stems…yummy new appetizer for my recipe book!

    1. 

       Jeeca July 26, 2022Reply

       Great additions! ◡̈

41. 

    Melyssa July 26, 2022Reply

    Hi! I’m just trying them for the first time, and i’m curious what kind of vinegar?
    Thanks!

    1. 

       Jeeca July 27, 2022Reply

       Hi Melyssa! For the dipping sauce I use rice vinegar but even regular white vinegar is good too! ◡̈

42. 

    Sabrina July 30, 2022Reply

    
    Delicious! I used gluten free four for my husband. But it was still so crispy! The sauce was amazing. I put in a little sriracha sauce to add heat since that’s what I had on hand. Thanks!

    1. 

       Jeeca July 31, 2022Reply

       So happy you guys liked it! Thanks so much Sabrina ◡̈

43. 

    Dana July 31, 2022Reply

    We are trying to make these and they smell delicious. The batter is not cooking all the way through even with a thin pancake. Is this expected, that they’re gooey inside? Should they be cakey like an American pancake?

    1. 

       Jeeca August 1, 2022Reply

       Hi Dana, it’s normal that it’ll be a bit gooey and won’t be cakey like an American pancake. ◡̈

44. 

    Anita B August 17, 2022Reply

    Made this with gluten-free flour and it’s SO delicious! Thanks for a wonderful, tempting and easy recipe, have made it several times already.

    1. 

       Jeeca August 17, 2022Reply

       Yay happy you liked it!! Thanks Anita ◡̈

45. 

    Anita Balkun August 31, 2022Reply

    
    These pancakes are incredible! And since finding the recipe I’ve made them several times with amazing results, and using gluten-free flour blends they work perfectly (adjust water amount if needed to get the right consistency). I also sub some almond for part of the water. YUM!!

    1. 

       Jeeca September 1, 2022Reply

       Ahh thank you Anita! If you could share which GF flour blends you used, that could help others when using GF alternatives too! ◡̈

46. 

    TheMetalPigeon September 14, 2022Reply

    Took my first crack at making these today and after a couple I kinda got the hang of it… the really hard and inconsistent aspect is making crispier pancakes, sometimes it worked low and slow (but took forever) and other times going super high heat really did work but it might have also had to do with me using less batter in that one. I do know that you should only cook as many as can be consumed right then and there and just save the left over batter in the fridge (I’m pretty sure it should be good for a day or so no?) to make more the next day. Also I think placing the cooked ones on a wire rack is a better way to let them rest after cooking instead of on a plate where the warmth from the pancake will soften the side touching the plate. In that case maybe only make them regular American pancake size instead of the giant shape of your nonstick skillet. I dunno, this was more challenging than expected, and yet easy as well (alot like breakfast pancakes I suppose). Will keep trying my hand at this in the future.

47. 

    Kate October 12, 2022Reply

    Was too lazy to read all the way through, so 2 questions:
    Can you freeze these after cooking?
    I love snow peas – would they be suitable for the veggies?

    Thanks! This looks yummy!

    1. 

       Jeeca October 12, 2022Reply

       Hi Kate, yes you can freeze after cooking but do note they do get soggy cause of the moisture. I do pan-fry /air-fry them again to get them crispy from the freezer (no need to thaw) but they don’t turn out as good when freshly cooked. I prefer just refrigerating them for 1-2 weeks and reheat those I wanna enjoy.

       And yes, snow peas are totally fine too! I’d probably thinly slice mine ◡̈ hope this helps

48. 

    Sabina October 22, 2022Reply

    
    I’ve made this a handful of times now and my kids LOVE IT. I don’t have to ask them to stay seated at the table they eat it all up! My mistake the first time was not making enough because we all gobbled them up!

    1. 

       Jeeca October 23, 2022Reply

       Ahh makes me so so happy to hear this, Sabina! Really happy they like it!!!

       1. 

          Strikkie September 8, 2023Reply

          Delicious and super easy recipe! I used purple cabbage, carrot, red bell pepper, spring onions, red chili pepper and sh*take. Served with miso glazed vegan salmon and spicy cucumber salad. Perfection!

          1. 

             Jeeca September 8, 2023Reply

             Thanks so much for giving it a try and leaving a review!! Appreciate it ◡̈

49. 

    Janna November 8, 2022Reply

    
    I made these for a get together we had over the weekend. I doubled the recipe. Only two out of the 16 people are vegan but they were all gone! Everyone loved them. I subbed the flour for Bob’s red mill gluten free blend because my son in law has celiacs. It worked great. I also made a creamy dip by processing vegan mayo, paprika, and 3 jarred cherry peppers . Thanks for the recipe! Oh and I made them the day before and warned them in the oven.

    1. 

       Jeeca November 9, 2022Reply

       Thanks Janna! So happy to hear everyone enjoyed them. ◡̈

50. 

    SoLing December 24, 2022Reply

    Hi, I am going to make these for a large party, ie 3x recipe. Would it be better to make 3 lots of the one recipe, so that the veggies don’t release too much moisture while they are sitting in the bowl? Perhaps you have made 3x recipe before? Any advice, I would be grateful for.

    1. 

       Jeeca December 25, 2022Reply

       Hi SoLin! I’ve only made 2x of the recipe. I let the batter sit for quite a while and the veggies do release extra moisture so I end up having to add more flour to the batter to thicken it again before mixing. Hope this helps! ◡̈

51. 

    SoLing December 26, 2022Reply

    
    Easy recipe. Made 3 batches for a large family dinner so required reheating on the frypan as it does lose its crispness when sitting. Obviously taste better when freshly made but freshly refried was good too. It was still a rave from everyone, even meatlovers and children! Try and avoid vegetables that release too much moisture. Will definitely make again!

    1. 

       Jeeca December 27, 2022Reply

       Glad it turned out great!! Thanks so much for giving it a try ◡̈

52. 

    Mel Ibrahim December 30, 2022Reply

    
    I just made these and they turned out terrific! I doubled the recipe and it worked out great. My family at first we’re not too thrilled at first because they are vegetarian but their worries went away as soon as I served them lol. Thank you so much for this wonderful recipe. I love your Page and look forward to making more of your recipes!!

    1. 

       Jeeca December 30, 2022Reply

       Thanks so much Mel, so so happy they enjoyed it!! ◡̈

53. 

    May January 3, 2023Reply

    
    Just halved the recipe to try it out first and really loved it! Used scallion, onion, carrot, savoy cabbage, and baby spinach and pancake came out delicious, charred, and crispy 🙂

    1. 

       Jeeca January 5, 2023Reply

       Yay so happy you liked it, May! Thanks so much for giving it a try ◡̈

54. 

    Tracey January 29, 2023Reply

    
    These were a hit! Love that there’s flexibility for the veggies. I used what I had on hand— sweet potato, russet potato, carrots, red onions, jalapeño. I used a heavily oiled waffle iron rather than a pan and they were delicious and crispy. The sauce is fantastic, too!

    1. 

       Jeeca January 30, 2023Reply

       Thanks so much Tracey! Love the use of a waffle iron instead!! Must’ve had a lot more crispy areas ◡̈

55. 

    Phyllis February 1, 2023Reply

    
    I made this dish tonight. I used finely shredded cabbage, match stick carrots, finely shredded zucchini & shredded potatoe for a total of 5 cups. I was concerned whether there would be enough batter to hold it together & it did. It was very tasty but, boy does it take a lot of time to cook! I used a non stick fry pan and sprayed with vegetable oil. I tried as best as I could to make it as thin as possible filling in holes as I smoothed the batter out. Once the bottom got a little firm, I put a pot lid over it to ensure the veggies cooked. I removed the lid, flipped the uncooked side down, turned up the heat a bit and pressed the pancake flat. I flipped them twice, pressing to get them crispy and done inside. I was disappointed that the consistency was quite doughy. I made 5 pancakes and stopped. This dish demands your complete attention. It took me about 45 minutes to do 5 pancakes.

    1. 

       Jeeca February 1, 2023Reply

       Hi Phyllis, thanks so much for the feedback!

56. 

    Tash Wilkinson February 4, 2023Reply

    
    I’ve been meaning to try this for so long. Omg it’s so good. I used cabbage, courgettes, carrots, leeks, red onion, green chilli, spring onions. Really handy that to reheat just chuck back on the fry pan. So much flavour from all the veges and the dipping sauce was light and tasty. Thanks for the epic recipe 👌

    1. 

       Jeeca February 4, 2023Reply

       Yay, thanks so much Tash! So glad you liked it ◡̈

57. 

    Stacy February 6, 2023Reply

    
    I made these and really loved them. However I also find it time consuming. I hate chopping so next time I will use food processor. They did take a long time to cook so I may try the waffle iron tip. Man the sauce was delicious! So easy and had everything in my pantry but subbed a bit of maple syrup instead of sugar. I just got an air fryer so will try that for reheating. Thank you so much!

    1. 

       Jeeca February 7, 2023Reply

       Thanks so much Stacy! I love air-frying leftovers I have too since they get so crisp when heated in one! ◡̈

58. 

    Suzanne February 8, 2023Reply

    
    Just made these for dinner. They were so delicious. Used sweet potato, Carrots, zucchini and green onions. I was worried about cooking them properly- but they were so easy and came out great. Dipping sauce was perfect with it. Definitely a keeper recipe!!!
    Thank you

    1. 

       Jeeca February 8, 2023Reply

       Thanks so much Suzanne, so happy you liked these! ◡̈

59. 

    Stacey February 12, 2023Reply

    
    This was delicious. All three kids loved it. Its a fun and tasty way to eat more veggies. I didn’t have Gochugaru for the sauce so I added some crispy garlic in chili oil. I will definitely be making this again!

    1. 

       Jeeca February 12, 2023Reply

       Hi Stacey! Glad to hear your kids enjoyed these too!! Thanks for giving it a try ◡̈

60. 

    April February 19, 2023Reply

    
    Easy and delicious! For the dipping sauce, we used bottled teriyaki with a little water, sriracha, and chopped cilantro.

    1. 

       Jeeca February 20, 2023Reply

       Thank you April, hope you liked it! ◡̈

61. 

    M February 23, 2023Reply

    
    I used it with rice flour (GF option) & added a bit of greek yogurt. It turned out perfectly crispy and tasty!! Thank you!

    1. 

       Jeeca February 26, 2023Reply

       Yay, hope you enjoyed your pancakes! ◡̈

62. 

    Lisa March 19, 2023Reply

    
    I’ve made these twice, once with cassava flour and once with 1-1 GF flour. Both times I’ve had issues with the pancakes becoming gluey after cooking too long in the pan while trying to get the crispiness. I tried adding an egg and I think that helped a bit to mitigate the gluey-ness. I need to try a third time with real flour and serve it to my non-GF family. I think the flavor is great, just can’t get the texture right.

63. 

    Barbara Clough April 24, 2023Reply

    
    Loved these!!! Thanks for the recipe- think I’ll have them for breakfast too!!
    Great way to use up leftover veggies!b

    1. 

       Jeeca April 25, 2023Reply

       Glad you liked them Barbara! ◡̈

64. 

    Sandy DeSmedt August 7, 2023Reply

    
    Very tasty! This was my first time making Korean vegetable pancakes, but the recipe was easy to follow. I was out of corn starch or potato starch, so I substituted EnerG Egg Replacer, and it worked well. I love that I can adapt the recipe to whatever veggies I have on hand. Thanks for the great recipe!

    1. 

       Jeeca August 8, 2023Reply

       Thanks so much Sandy! Hope you enjoyed your pancakes!! ◡̈

65. 

    Maria August 17, 2023Reply

    Why did my pancake fall apart every time I tried to flip it?

    1. 

       Jeeca August 19, 2023Reply

       Hi Maria! Your pancake batter might be a bit too wet that’s why it falls apart when flipping. You can add more flour to thicken the batter. Be sure to cook it well until the base is crisp before flipping it. Might also help to make smaller pancakes so it’s easier to flip. Hope this helps! ◡̈

66. 

    Taylor August 19, 2023Reply

    
    Delicious and easy to make! I used cabbage, onion, green onion, carrot, and sweet potato. I was too tired to make the dipping sauce, but they were great with just a little soy sauce. I will definitely be making these again!!!

    1. 

       Jeeca August 19, 2023Reply

       Thanks Taylor, glad you liked it! ◡̈

67. 

    margaret December 1, 2023Reply

    
    A great and healthy recipe.

    1. 

       Jeeca December 2, 2023Reply

       Thank you Margaret! ◡̈

68. 

    Margaret June 4, 2024Reply

    
    This is a great recipe! The pancakes turns out lighter and crispier than other recipes I’ve tried, and I’ve made it several times now and it’s always a big hit! 🙂

    1. 

       Jeeca June 5, 2024Reply

       Glad to hear, thanks Margaret! 🙂

69. 

    Diana June 21, 2024Reply

    
    I have now made these three times, and I LOVE them. I took your suggestion and froze small packets to have whenever I wanted them. I love how they are crispy and crunchy on the outside and smooth and creamy on the inside. I am GF and used gluten-free flour with no problem.

    1. 

       Jeeca June 22, 2024Reply

       Hey Diana! Yay so glad you like them! I love having them on hand too. Thanks for trying it out and leaving a review!! 🙂