Korean vegetable pancake

Appetizer

Item Rating: 71/100

1 serving (150 grams) contains 200 calories, 5.0 grams of protein, 7.0 grams of fat, and 30.0 grams of carbohydrates.

Nutrition Information

1 cup (240g)

Calories		320.0
% Daily Value*
Total Fat		11.2 g	14%
	Saturated Fat	1.6 g	8%
	Polyunsaturated Fat	0 g
Cholesterol		0 mg	0%
Sodium		640.0 mg	27%
Total Carbohydrates		48 g	17%
	Dietary Fiber	3.2 g	11%
	Sugars	4.8 g
protein		8.0 g	16%
Vitamin D		0 mcg	0%
Calcium		64.0 mg	4%
Iron		2.4 mg	13%
Potassium		320.0 mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Food Attributes

🍯 Low sugar

Source of Calories

Fat: 100 cal (31.0%)

Protein: 32 cal (9.9%)

Carbs: 192 cal (59.1%)

About Korean vegetable pancake

Korean Vegetable Pancake, known as 'Yachae Jeon,' originates from Korea and is a popular dish in Korean cuisine. Made from a combination of vegetables such as carrots, zucchini, scallions, and a batter composed of flour, water, and sometimes eggs, this dish is pan-fried until crispy. Its nutritional profile includes vitamins A and C from the vegetables, as well as carbohydrates and protein from the batter. Traditionally served as an appetizer or as part of a meal, Korean Vegetable Pancake is both flavorful and nutrient-rich while providing a balanced source of energy and essential nutrients.

Health Benefits

• Rich in vitamin A from vegetables like carrots, which supports healthy vision and immune function.
• Provides vitamin C from zucchini and scallions, essential for skin health and collagen production.
• Contains dietary fiber from the vegetables, promoting healthy digestion and aiding gut health.

Dietary Considerations

Allergens: Contains wheat (gluten), eggs (optional, depending on recipe)

Suitable for: Vegetarian

Not suitable for: Gluten-free diets (unless alternative flours are used), egg-free diets (if eggs are part of the recipe)

Selection and Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for best texture or microwave for convenience.

Common Questions About Korean vegetable pancake Nutrition

What is the nutritional content of a Korean Vegetable Pancake?

A typical Korean Vegetable Pancake (150g serving) contains around 190-250 calories, 6-8g of protein, 10-12g of fat, and 25-30g of carbohydrates. It is often a good source of fiber, vitamin A, vitamin C, and iron, depending on the vegetables used, such as carrots, zucchini, and scallions.

Can I eat Korean Vegetable Pancakes on a keto diet?

Traditional Korean Vegetable Pancakes are not keto-friendly due to the high amount of carbohydrates from the wheat flour used in the batter. However, you can make a keto-friendly version by substituting wheat flour with almond flour, coconut flour, or another low-carb alternative.

Are Korean Vegetable Pancakes healthy to eat regularly?

Korean Vegetable Pancakes can be a healthy option when enjoyed in moderation. They are rich in vegetables, offering vitamins, fiber, and antioxidants, but they are typically fried, which adds calories and fats. Opt for pan-frying with minimal oil or using a non-stick pan to make them healthier.

What is a recommended serving size for Korean Vegetable Pancakes?

A standard serving size for Korean Vegetable Pancakes is about 1-2 pancakes (150-200g). Pair them with a light, protein-rich side dish like tofu or grilled fish and a salad to create a balanced meal.

How do Korean Vegetable Pancakes compare to other savory pancakes?

Compared to Western-style savory pancakes, Korean Vegetable Pancakes (Buchimgae or Pajeon) are thinner, crispier, and contain a higher proportion of vegetables. To keep them healthier than options like potato pancakes or crepes, use a mix of whole-grain flour or additional veggies while minimizing the amount of oil used during cooking.

Data Sources & Scientific References