Yachaejeon (Korean Vegetable Pancakes)

Yield: 12 silver-dollar-sized pancakes

INGREDIENTS

Batter Ingredients​​

• 1 cup whole wheat or all-purpose flour

• 1 teaspoon salt

• 1 cup water

Vegetables

• 1 cup Napa cabbage, chopped into thin 1” pieces

• ½-1 small zucchini, julienne (optional)

• 1 small green chili pepper, seeded and minced

• 2 Green onions, cut into 1” pieces

• ½-1 medium carrot, peeled & julienne

Dipping Sauce Ingredients

• 2 Tbsp soy sauce

• 1 Tbsp rice vinegar or apple cider vinegar

• 2 tsp red pepper flakes (optional)

Canola or vegetable oil for cooking

DIRECTIONS

1. Make the batter: in a large bowl, whist together flour, salt, and water.

2. Add the prepared vegetables into the bowl and fold the vegetables into the batter.

3. Heat a large skillet over medium-high heat. Add about 2 Tbsp of oil and swirl around to coat the pan evenly.

4. Ladle out 1/8 cup batter. Press flat with a spatula and fry until golden on each side -- about 3-4 minutes. Add more oil as needed.

5. Make the dipping sauce: combine soy sauce, vinegar, and red pepper flakes (optional) into a small bowl and mix well.

6. Serve pancakes warm with dipping sauce.

Yachaejeon

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