Yachaejeon - Korean Vegetable Pancakes

• 4 stalks green onion, sliced
• 1 zucchini, cut into matchsticks
• 1 carrot, cut into matchsticks
• 1 small sweet potato, cut into matchsticks
• 1 small onion, thinly sliced
• 1 jalapeño, thinly sliced (optional)
• 1½ cups (207 g) all-purpose flour
• 1½ cups (360 mL) water
• ½ tsp salt
• 3 Tbsp (45 mL) vegetable oil, for frying
  Dipping sauce
• 1½ Tbsp (22 mL) sodium-reduced soy sauce
• 1 Tbsp (15 mL) rice vinegar
• 1½ tsp (4 g) gochugaru (Korean red pepper flakes)
• 1½ tsp (4 g) toasted sesame seeds

1. Prep the veggies and add them to a large bowl*.
2. Then add the flour, water, and salt. Stir to combine.
3. Add a splash of oil to a large pan over medium-high heat. Add a third of the batter to the pan and spread it out into a thin layer**. Cook for 3 - 4 minutes, or until the bottom is golden.
4. Meanwhile, make the dipping sauce by combining the ingredients in a small bowl. Set it aside.
5. Returning to the pancake, give it a flip. If desired, add more oil to the side of the pan and give the pan a swirl so it reaches the bottom again. Cook for an additional 3 - 4 minutes. Then repeat with the remaining batter.
6. Slice up the pancake, garnish, and serve with the dipping sauce. Enjoy!
   Notes

• Gochugaru is made from Korean dried red chili peppers. Red chili flakes can be used, but are spicier than gochugaru.
• Ensure veggies are sliced into matchstick-thin pieces or thinner for proper cooking. For the original recipe, which yields 3 pancakes, the total volume of the prepped veggies should not exceed more than 6 cups.
• The original recipe makes 3 pancakes. Adjust the amount of batter added if you've scaled the recipe.

source: https://www.pickuplimes.com/recipe/yachaejeon-korean-vegetable-pancake-944

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