Savory Korean Pancakes (Vegetable Jeon)

Ingredients

• 1 cup All-Purpose Flour (or gluten-free blend)
• 1/4 cup Cornstarch
• 1 cup Water
• 1/2 teaspoon Salt
• 1/2 cup Green Onions, chopped
• 1/2 cup Carrot, julienned
• 1/2 cup Zucchini, julienned
• 1/4 cup Onion, thinly sliced
• 4 tablespoons Vegetable Oil
• 2 tablespoons Soy Sauce (for dipping sauce)
• 1 tablespoon Rice Vinegar (for dipping sauce)
• 1 teaspoon Sesame Oil (for dipping sauce)
• 1/4 teaspoon Red Pepper Flakes (for dipping sauce, optional)

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

Instructions

1. 1In a large bowl, whisk together flour, cornstarch, water, and salt until smooth.
2. 2Add green onions, carrot, zucchini, and onion to the batter and mix well.
3. 3Heat 2 tablespoons of vegetable oil in a large skillet over medium heat.
4. 4Pour half of the batter into the skillet and spread it evenly. Cook for 5-7 minutes, or until the bottom is golden brown and crispy.
5. 5Flip the pancake and cook for another 5-7 minutes, or until the other side is golden brown and crispy. Add more oil if needed.
6. 6Remove the pancake from the skillet and repeat with the remaining batter.
7. 7In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using).
8. 8Slice the pancakes and serve immediately with the dipping sauce.

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