Yachaejeon (Korean Vegetable Pancake)

Yachaejeon (Korean Vegetable Pancake)

Prep Time: 15 minutes

Cook Time: 10 - 12 minutes per pancake

Servings: 4 - 6

Ingredients:

Yachaejeon

• 1 ½ cups all purpose flour
• ½ cup rice flour
• 1 ½ cups water
• 1 tsp salt
• ½ tsp white pepper
• 3 cups zucchini, julienned *
• ½ cup thinly sliced scallions
• 1 cup thinly sliced asparagus
• 1 inch knob ginger, julienned
• Avocado oil or neutral oil

Dipping sauce

• 2 tbsp tamari
• 2 tbsp coconut aminos (or more tamari)
• 1 tbsp rice wine vinegar
• 1 tbsp sesame seeds
• 1 tsp sesame oil
• ½ tsp gochugaru
• 1 garlic clove, minced or grated
• Optional: pinch of sugar

Directions:

1. In a small bowl, combine all the sauce ingredients. Stir to combine. Taste and adjust with more sugar/tamari as needed.
2. In a large bowl, add the flour, rice flour, salt, white pepper and water. Whisk until just combined.
3. Add the zucchini, asparagus, scallions, and ginger. Mix to combine.
4. In a small to medium saucepan, heat 1-2 tbsp of neutral oil over medium heat. Once hot, ladle in the vegetable pancake batter until the bottom is covered. Cook for 5-7 minutes and then flip. Press down lightly with a spatula.
5. If the pan seems a bit dry, pour a small drizzle of neutral oil on the outside of the pancake, and tilt the pan around to disperse it. After another 5 minutes, check to see if the bottom is golden brown.
6. Once cooked through and golden, remove from the pan, chop into squares, and eat immediately with the dipping sauce.
* You can use a variety of vegetables here, as long as it equals about 4 cups. EG: carrots, sweet potato, mushrooms.