Korean Vegetable Pancakes (Yachaejeon)
Crispy pan-fried vegetable pancakes bound with a simple flour batter, served with a tangy soy-vinegar dipping sauce.
| 170 g garlic chives (or green onions), cut into 2-inch strips | Cut garlic chives, potato & carrot | Mix vegetables into batter | Heat oil, fry pancake 3–4 min until golden | Flip, cook other side 3–4 min until golden | Drain on rack, fry remaining batter with remaining oil | Serve warm with dipping sauce |
| 1/2 Yukon Gold potato, cut into thin matchsticks | ||||||
| 1/3 carrot, about 60 g, cut into thin matchsticks | ||||||
| 1 Cheongyang chili pepper (or serrano, jalapeño) (optional), thinly sliced | Slice chili peppers & green onions | |||||
| 1 mild red chili (optional), thinly sliced | ||||||
| 2 green onions, thinly sliced | ||||||
| 180 g all-purpose flour (or Korean pancake mix) | Whisk flour, salt, pepper & water | |||||
| 1/2 tsp kosher salt (or Korean beef stock powder / chicken bouillon powder) | ||||||
| Black pepper, to taste | ||||||
| 360 ml cold water | ||||||
| 2 tbsp neutral-tasting oil (for cooking pancakes) | ||||||
| 1 Cheongyang chili pepper (or serrano, jalapeño), thinly sliced (for sauce) | Prepare sauce vegetables & mix with soy, vinegar & sugar | |||||
| 1 mild red chili (for sauce), thinly sliced | ||||||
| 1/2 green onion (for sauce), thinly sliced | ||||||
| 1/4 yellow onion (for sauce), roughly chopped | ||||||
| 4 tbsp soy sauce | ||||||
| 2.5 tbsp white vinegar | ||||||
| Pinch of sugar | ||||||
| 4 tbsp neutral-tasting oil (for remaining pancakes) |
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