Savory Korean Pancakes (Yachaejeon)

Instructions

1. 1In a large bowl, whisk together the 1 cup All-Purpose Flour (gluten-free blend), 1/4 cup Potato Starch, 1 cup Water, and 1/2 teaspoon Salt until the mixture is completely smooth.
2. 2Add the 1/2 cup Carrot (julienned), 1/2 cup Zucchini (julienned), 1/2 cup Onion (thinly sliced), 1/2 cup Scallions (chopped), and 1/4 cup Red Bell Pepper (julienned) to the batter and mix everything together until the vegetables are evenly coated.
3. 3In a separate small bowl, whisk together the 2 tablespoons Soy Sauce (tamari for gluten-free), 1 tablespoon Rice Vinegar, 1/2 teaspoon Sesame Oil, and 1/4 teaspoon Gochugaru (Korean chili flakes - optional) to create the dipping sauce.
4. 4Heat 1 tablespoon of Vegetable Oil in an approximately 25 cm non-stick skillet over medium heat, which is approximately 175°C.
5. 5Pour approximately 1/4 of the vegetable and batter mixture into the heated skillet, spreading it quickly into a thin, even circle about 15-20 cm in diameter.
6. 6Cook the pancake for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden brown and crispy. Carefully flip the pancake and cook for another 3 to 4 minutes on the second side, until it is also golden brown and cooked through.
7. 7Repeat step 5 and step 6 with the remaining batter and 3 tablespoons of Vegetable Oil, adding 1 tablespoon of oil to the skillet for each new pancake, until all the batter is used.
8. 8Serve the Savory Korean Pancakes immediately while hot, with the prepared dipping sauce on the side.

Substitutions

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