Yachaejeon – Korean vegetable pancake

For the pancake

1 onion (90 g) 1 small zucchini (90 g) 4 spring onions ½ sweet potato (50 g) 1 green pepper 1 mushroom 1 g flour (¾ cup) 180 ml cold water (¾ cup) ½ tsp salt 4 tbsp olive oil

For the sauce

1 tbsp soy sauce 2 tsp white vinegar 1 tsp chili flakes 1 tsp toasted sesame seeds 1 tsp honey (optional)

In a bowl, mix the flour, salt, and cold water to form a batter.

Add the thinly sliced vegetables and mix well.

Heat 1 tbsp olive oil in a large non-stick pan and pour in the mixture, forming one large pancake.

Lower the heat to medium, cover with a lid, and cook for 5 minutes until golden underneath.

Carefully flip the pancake, add 2 more tbsp of olive oil, and cook for another 4–5 minutes until golden.

In a small bowl, mix all the sauce ingredients.

Serve the pancake sliced, with the sauce on the side.

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Yachaejeon – Korean vegetable pancake

Servings

Preperation

Cooking

Waiting

For the pancake

For the sauce

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