Korean Vegetable Pancakes (Yachaejeon)
www.homecookingadventure.com
1 medium carrot (about 3 oz - 90g)
cut into thin strips
1 medium sweet potato (about 7 oz - 200g)
Cut into thin strips
1/2 red pepper (about 2.5 oz - 70g)
Cut into thin strips
5 oz (150g) cabbage
Cut into thin strips
3 or 4 spring onions (about 1 oz - 30g)
Cut into strips
1 small red onion (about 1.5 oz - 40g)
Cut into thin slices
1 green chili pepper
Cut into thin strips
1 cup (125g) all-purpose flour
3 tbsp (24g) cornstarch
1 tsp (5g) salt
Whisk to combine
1 cup (240ml) water
Mix to combine
2 tbsp (30ml) soy sauce
1 tsp green chili pepper, chopped
1 tbsp (15ml) rice vinegar
1 tsp (3g) toasted sesame seeds
Mix to combine
Heat a 8 or 9 inch (20-22 cm) non-stick pan over medium-high heat
Olive oil
Add ¼ of vegetable mixture
Spread evenly
Cook over medium heat for about 4-5 minutes on each side
Flip again and continue cooking for 2-3 minutes more on each side until golden brown and crisp