Savory Korean Pancakes (Yachaejeon)

Ingredients

• 1 cup All-Purpose Flour (gluten-free blend)
• 1/4 cup Potato Starch
• 1 cup Water
• 1/2 teaspoon Salt
• 4 tablespoons Vegetable Oil
• 1/2 cup Carrot (julienned)
• 1/2 cup Zucchini (julienned)
• 1/2 cup Onion (thinly sliced)
• 1/2 cup Scallions (chopped)
• 1/4 cup Red Bell Pepper (julienned)
• 2 tablespoons Soy Sauce (tamari for gluten-free)
• 1 tablespoon Rice Vinegar
• 1/2 teaspoon Sesame Oil
• 1/4 teaspoon Gochugaru (Korean chili flakes - optional)

Instructions

1. 1In a large bowl, whisk together the flour, potato starch, water, and salt until smooth.
2. 2Add the julienned carrot, zucchini, onion, scallions, and red bell pepper to the batter and mix well.
3. 3In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and gochugaru (if using) to make the dipping sauce.
4. 4Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
5. 5Pour about 1/4 of the batter into the skillet and spread it into a thin, even circle.
6. 6Cook for 3-4 minutes per side, or until golden brown and crispy. Repeat with the remaining batter and oil.
7. 7Serve the pancakes hot with the dipping sauce.

Substitutions

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