Korean Savory Pancakes (Yachaejeon) with Dipping Sauce

Ingredients

• 1 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 cup Cold water
• 1/4 tsp Salt
• 3 tbsp Vegetable oil
• 1/2 cup Carrot
• 1/2 cup Green onion
• 1/2 cup Zucchini
• 1/4 cup Onion
• 2 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 1 tsp Sesame oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the flour, cornstarch, water, and salt until smooth.
2. 2Shred the carrot and zucchini. Chop the green onion and onion.
3. 3Add the shredded carrot and zucchini, chopped green onion and onion to the batter and mix well to combine.
4. 4Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
5. 5Pour 1/4 of the batter into the skillet and spread it out into a thin circle.
6. 6Cook for 3-4 minutes per side, or until golden brown and crispy.
7. 7Repeat with the remaining batter, adding more oil to the skillet as needed.
8. 8In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil for the dipping sauce.
9. 9Serve the pancakes hot with the dipping sauce.

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