Savory Korean Pancakes (Yachaejeon) - Dairy & Egg Free

Ingredients

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

Instructions

1. 1In a large bowl, whisk together flour, cornstarch, water, and salt until smooth.
2. 2Add green onions, carrot, onion, and red bell pepper to the batter. Mix well.
3. 3Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
4. 4Pour about 1/4 of the batter into the skillet, spreading it evenly to form a thin pancake.
5. 5Cook for 3-4 minutes per side, or until golden brown and crispy.
6. 6Repeat with remaining batter, adding more oil to the skillet as needed.
7. 7While pancakes are cooking, prepare the dipping sauce by mixing soy sauce, rice vinegar, and sesame seeds.
8. 8Serve pancakes hot with the dipping sauce.

Related Guides