Korean Vegetable Pancake with Dipping Sauce Recipe (Yachaejeon 야채전)

Step 1

Combine all the sauce ingredients into a small bowl, mixing until the sugar is dissolved, then top with optional sesame seeds. Set aside while preparing the pancakes.

Step 2

In a large mixing bowl, add the flour and sea salt, then mix until blended. Gradually add the water while continuously whisking, until the batter has a smooth consistency (like melted ice cream). Add all the chopped vegetables, then mix until thoroughly coated with the batter.

Step 3

Heat half the neutral oil on a nonstick pan over medium high heat, swirling to coat evenly.

Step 4

Place half the batter into the pan, gently pressing down with the side of your spatula, until the batter is evenly thin.

Step 5

Fry one side of the pancake until golden brown (about 4 minutes), then flip and do the same with the other side. Set the pancake aside.

Step 6

Repeat steps 2-4 with the remaining oil and vegetable pancake batter.

Step 7

Cut the pancakes into pieces and serve immediately with the dipping sauce. Enjoy!