Korean Vegetable Pancakes (Yachaejeon)

Ingredients

• 1 cup All-purpose flour
• 1/4 cup Rice flour (or cornstarch)
• 3/4 cup Cold water
• 1 large Egg
• 4 Scallions
• 1/2 medium Zucchini
• 1 small Carrot
• 1/4 medium Onion(optional)
• 3 tbsp Soy sauce
• 2 tbsp Rice vinegar
• 1 tsp Sesame oil(optional)
• 1 tsp Toasted sesame seeds(optional)
• 3 tbsp Vegetable oil
• 1/4 tsp Salt
• 1/4 tsp Black pepper(optional)

Instructions

1. 1

   Whisk the flour, rice flour, salt, pepper, cold water, and egg in a large bowl until smooth. Rest the batter 5 minutes.

2. 2

   Julienne the zucchini and carrot, thinly slice the onion, and cut scallions into 2-inch pieces. Toss the vegetables into the batter and coat evenly.

3. 3

   Make the dipping sauce by stirring together soy sauce, rice vinegar, sesame oil, sesame seeds, and a pinch of scallion slices; set aside.

4. 4

   Heat 1.5 tbsp vegetable oil in a nonstick skillet over medium-high heat. Pour half the batter into the pan, spreading vegetables into an even layer. Cook 4-5 minutes until golden and crisp.

5. 5

   Flip carefully, add a little more oil around the edges, and cook another 3-4 minutes until crisp. Repeat with remaining batter.

6. 6

   Cut pancakes into wedges and serve immediately with the dipping sauce.