Yachaejeon 야채전 – Korean Vegetable Pancake

Ingredients

For the Pancake

• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• ¾ cup very cold water
• 1 egg
• ½ teaspoon salt
• 1 small zucchini, cut into thin strips
• 1 small carrot, cut into thin strips
• ½ small onion, thinly sliced
• 3 green onions, cut into 2-inch pieces
• ½ bell pepper, thinly sliced
• 2–3 tablespoons vegetable oil, for frying

For the Dipping Sauce

• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• ½ teaspoon sugar or honey
• ½ teaspoon sesame seeds
• Optional: pinch of red pepper flakes or gochugaru

Directions

1. In a large bowl, whisk together the flour, cornstarch, cold water, egg, and salt until just combined. A few small lumps are fine.
2. Add the zucchini, carrot, onion, green onions, and bell pepper. Toss until the vegetables are lightly coated with batter.
3. Heat 1–2 tablespoons of oil in a large skillet over medium-high heat.
4. Spread half of the vegetable mixture into a thin, even layer in the skillet. Press it down gently with a spatula.
5. Cook for about 3–4 minutes, until the bottom is golden and crisp. Flip carefully and cook another 3–4 minutes.
6. Repeat with the remaining mixture, adding more oil if needed.
7. Stir together all the dipping-sauce ingredients.
8. Cut the pancakes into wedges or squares and serve hot with the dipping sauce.

Neighbor Tip

For the crispiest pancake, keep the batter cold and don’t make the pancake too thick. The edges should get beautifully golden and crunchy.

잘 먹겠습니다!
Jal meokgetseumnida — Enjoy your meal!