Korean Vegetable Pancake (Yachaejeon): Vegetarian Side Dish 

Korean Vegetable Pancake (Yachaejeon):Korean Vegetable Pancake (Yachaejeon):
This quick and easy side dish is great as a snack or a side dish to Korean food. It is a savory pancake that allows you to clean out your vegetable drawer! Crispy on the out side, tender and moist on the inside. This recipe is a base recipe and you can add just about any vegetables, seafood, meats, etc... It is as flexible as you are creative.
Recipe
Korean Vegetable Pancake (Yachaejeon)
Dipping Sauce:
• 3 Tablespoons Soy sauce
• 1 teaspoon Rice wine vinegar
• 1 tablespoon Sesame seeds
• ½ tablespoon Red chili powder (Korean Gochugaruj) This is optional.
Batter:
• 2 Cups All-purpose flour
• 1 Teaspoon Salt
• 1 Egg
• 2 Cups Cold Water
Vegetable Ingredients:
• 6 to 8 green onions (scallions)
• 1/3 zucchini
• 1/3 carrot
• ½ onion
• ¼-1/2 red bell pepper
Instructions:
• Mix all the ingredients for the dipping sauce in small bowl. Set aside.
• Mix all the ingredients for the batter in large mixing bowl. Set aside.
• Julienne green onions, zucchini, carrot, onion, and red bell pepper into 2-inch length pieces.
• Add all the vegetables into batter. Mix lightly.
• In large pan, add generous amount of cooking oil. Lay a scoop of batter/vegetable mix and spread into even layer. Fry for about 1-2 minute, or until golden brown. Flip and fry for an additional 1-2 minute with additional oil, or until golden brown on both sides.
• Serve hot with dipping sauce.
*You can fry a large batch, let cool, and freeze for later enjoyment. To reheat, bake pancake in oven at 350 degrees for about 8 minutes. Or re-heat in pan. Serve hot.
Enjoy!