Yachaejeon

Nutrition · per serving

Steps

1. 1

   Prepare the vegetables first for the best texture: finely shred the cabbage and slice the scallions. Keep the cabbage fairly thin so it softens in the center while the edges crisp in the pan.

   250 g green cabbage, finely shredded4 scallions, thinly sliced into 5 cm lengths
2. 2

   Make the dipping sauce by stirring together soy sauce, rice vinegar, water, toasted sesame oil, finely sliced scallion, toasted sesame seeds, and red chili, if using. Set aside so the flavors mingle while you cook.

   2 tbsp soy sauce1 tbsp rice vinegar1 tbsp water1 tsp toasted sesame oil1 scallion, very finely sliced2 tsp toasted sesame seeds1 small, optional red chili, very thinly sliced
3. 3

   In a mixing bowl, whisk plain flour, cornstarch, fine sea salt, and black pepper to evenly distribute the starch and seasoning. Add the egg, cold water, and toasted sesame oil, then whisk just until smooth. The batter should be pourable but not watery.

   90 g plain flour30 g cornstarch1/2 tsp fine sea salt1/4 tsp black pepper1 large egg120 ml cold water2 tsp toasted sesame oil
4. 4

   Fold the cabbage and scallions into the batter until every strand is lightly coated. Let the mixture stand for 10 minutes so the cabbage softens slightly and the batter clings better.

   250 g green cabbage, finely shredded4 scallions, thinly sliced into 5 cm lengths
5. 5

   Heat a large nonstick or well-seasoned skillet over medium to medium-high heat. Add 1 1/2 tbsp neutral oil. When the oil shimmers, spread in half of the batter mixture in a thin, even layer, pressing lightly so plenty of cabbage strands touch the pan. This contact is what creates those lacy crisp edges on camera and on the plate.

   3 tbsp neutral oil, for frying
6. 6

   Cook the first pancake for 4 to 5 minutes, rotating the pan occasionally for even browning, until the underside is deep golden and crisp. Flip carefully with a wide spatula, adding a little more neutral oil around the edges if the pan looks dry, then cook the second side for 3 to 4 minutes until the center feels set and the edges are crisp.

   3 tbsp neutral oil, for frying
7. 7

   Transfer to a rack or warm plate and repeat with the remaining batter and the rest of the neutral oil. If needed, lower the heat slightly on the second pancake so the interior cooks through before the outside gets too dark.

   3 tbsp neutral oil, for frying
8. 8

   Cut the pancakes into wedges and serve immediately with the dipping sauce. For the best texture, eat them while the edges are still audibly crisp and the middle is tender.

Origin & History

Yachaejeon is part of Korea's wide family of jeon, savory pan-fried pancakes made with vegetables, seafood, or meat. Cabbage versions are a home-style variation, appreciated for turning everyday vegetables into something crisp, comforting, and deeply snackable.