Korean vegetable pancake

#cuisines/korean #dishes/main #dietary/vegetarian #active-time/30-to-60mins #prep-ahead
https://www.maangchi.com/recipe/yachaejeon
Servings: 2

Ingredients

Vegetables (can be prepped and stored in advance)

• 6 green onions, cut into 1 inch long matchsticks
• 1 leek, sliced thinly
• 2 baby zucchini, cut into 1 inch long matchsticks
• 2 green chili pepper (or jalapeño), optional, sliced thinly
• 1/2 yellow onion, sliced thinly
• 1 sweet potato, cut into 1 inch long matchsticks

For making the pancakes

• 2-3 cups veggie mix (above)
• 3/4 cup all purpose flour
• 1/2 teaspoon salt
• 3/4 cup water
• vegetable oil
• 1 fresh mushroom (white, baby portobello, or shiitake), sliced

Dipping sauce

• 1 tablespoon soy sauce
• 1/2 teaspoon Korean hot pepper flakes (gochugaru), optional
• 1/2 teaspoon toasted sesame seeds
• 1/2 teaspoon sesame oil
• 1/2 teaspoon white vinegar
• 1 garlic clove, pressed

Instructions

1. Heat up a large skillet over medium heat. Add oil.
2. Combine vegetable mix, flour, water, and salt, and mix well with a wooden spoon.
3. Add batter to pan, aiming for ~1.5-2cm thick pancakes. They are easier to flip if making multiple smaller pancakes instead of one large one. Sprinkle sesame seeds on top. Add sliced mushroom on top of pancakes and press into batter.
4. Cook 5 minutes or until bottom is light golden brown and crispy. Flip and make sure pan is still well-oiled. Cook until other side is also crispy and light golden brown. Flip one more time and cook a few minutes until pancake is cooked through.
5. Serve immediately with dipping sauce.

Journal

• 2022: Made with Maria in Hyde Park. Really good but definitely a bit oily. Need a very hot pan to cook them properly.