Savory Korean Pancakes (Yachaejeon) with Dipping Sauce

Ingredients

• 1 cup All-Purpose Flour
• 2 tablespoons Cornstarch
• 1 cup Cold Water
• 1/2 cup Carrot (julienned)
• 1/2 cup Zucchini (julienned)
• 1/2 cup Green Onions (chopped)
• 1/4 cup Onion (thinly sliced)
• 2 tablespoons Soy Sauce
• 1 tablespoon Rice Vinegar
• 1 teaspoon Sesame Oil
• 1/2 teaspoon Sugar
• 3 tablespoons Vegetable Oil (for frying)

Instructions

1. 1In a large bowl, whisk together flour, cornstarch, and cold water until smooth. This is your egg replacement.
2. 2Add carrot, zucchini, green onions, and onion to the batter. Mix well to combine.
3. 3In a small bowl, combine soy sauce, rice vinegar, sesame oil, and sugar for the dipping sauce. Set aside.
4. 4Heat vegetable oil in a large non-stick skillet over medium heat.
5. 5Pour about 1/4 of the batter into the skillet, spreading it into a thin, even circle.
6. 6Cook for 3-4 minutes per side, or until golden brown and crispy.
7. 7Repeat with the remaining batter. Serve immediately with the dipping sauce.

Substitutions

Related Guides