Korean Vegetable Pancakes

Ingredients

Use about 2½ to 3 cups of sliced vegetables. You can use the suggestions below or substitute for veggies you have on hand.

  • 4 green onions, cut 1 inch long

  • ⅓ cup leek (optional), sliced thinly 1 inch long

  • 1/2 cup zucchini, shredded or cut into matchsticks

  • 1 green chili pepper (or jalapeño), optional, sliced

  • 1/2 cup onion, sliced

  • ⅓ cup sweet potato

  • 1/2 cup mushroom, sliced

Also

  • ¾ cup all purpose flour

  • ½ teaspoon salt

  • ¾ cup water

  • vegetable oil

Dipping sauce

  • 1 tablespoon soy sauce

  • 2 teaspoons white vinegar

  • 1 teaspoon red pepper flakes, optional

  • 1 teaspoon toasted sesame seeds

Directions

For the dipping sauce:

Combine soy sauce, vinegar, pepper flakes (if using), and sesame seeds in a bowl and mix it well with a spoon. Set aside.

For the batter:

  1. Combine green onion, leek (if using), zucchini, green chili pepper (if using), onion, and sweet potato in a bowl. Add flour salt, and ¾ cup water. Mix it well with a wooden spoon.

  2. Heat up a large non-stick skillet over medium high heat.

  3. Add about 2 tablespoons vegetable oil and swirl it around to coat the skillet evenly. Add the batter to the skillet and spread it out evenly to the size pancake you desire.

  4. Turn down the heat to medium and put the sliced mushroom on top. Gently press them in with a wooden spoon or spatula.

  5. Cook for 4 to 5 minutes until the bottom turns crunchy light golden brown. Flip the pancake.

  6. Increase the heat to medium high and add 1 to 2 tablespoons of vegetable oil along the edges of the pancake. Lift up one edge with your spatula and tilt the skillet so the oil flows underneath the pancake.

  7. Cook for 3 to 4 minutes until both sides turn light golden brown, occasionally pressing down with the spatula.

  8. Flip it over one more time and cook another 2 minutes

  9. Transfer it to a large plate and serve right away with the dipping sauce.

Recipe adapted from maangchi