A vegetable drawer can suggest an entire lunch. In Maangchi’s yachaejeon, scallions, zucchini, onion and sweet potato share a thin pancake, with sliced mushroom pressed into the surface. The appeal is the contrast: browned edges around a middle crowded with vegetables, rather than a thick cushion of batter.
This is a useful addition to a brunch table that already has plenty of eggs and bread. Set the pancake at the center, keep the dipping sauce within reach and let it be the savory dish people return to between other courses. A simple bowl of rice could turn the same idea into lunch.
Maangchi’s recipe uses flour and water to hold the vegetables together. Her soy sauce and vinegar dip adds acidity; sesame seeds and optional gochugaru bring another layer. Follow her instructions for slicing, oil and heat, because those choices determine how the pancake cooks.
Recipe creator: Maangchi — full yachaejeon recipe. For another vegetable-centered pancake, explore our Korean potato pancake feature.