Vegetable Pancake (Yachaejeon)
Ingredients: green onions, leek, zucchini, jalapeno, onion · 30 min cook time · 320kcal · $13.00
Ingredients
4ea green onions, 1ea leek, 0.5ea zucchini, 1ea jalapeno, 1ea onion, 1ea sweet potato, 1ea mushroom, 0.75cup all-purpose flour, 0.5tsp salt, 0.75cup water, 4tbsp vegetable oil, 1tbsp soy sauce, 2tsp vinegar, 0.5tsp hot pepper flakes, 1tsp sesame seeds
Instructions
1. Cut green onions into 1-inch pieces.
2. Slice leek into thin strips.
3. Cut zucchini into matchsticks.
4. Slice jalapeno thinly.
5. Slice onion into thin strips.
6. Peel and cut sweet potato into matchsticks.
7. Slice mushrooms thin.
8. In a large bowl, combine all prepared vegetables with flour, salt, and water. Mix well.
9. Heat a skillet over medium-high heat with vegetable oil. Pour in the vegetable mixture and spread thinly and evenly.
10. Top the pancake with sliced mushrooms.
11. Mix soy sauce, vinegar, hot pepper flakes, and sesame seeds in a small bowl to make the dipping sauce.
12. Flip the pancake when the bottom is golden and crispy, then cook the other side.
13. Transfer to a plate and serve hot with the dipping sauce.
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