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Vegetable Pancake (Yachaejeon) Recipe by Maangchi
Ingredients
  • subheading: About 2½ to 3 cups of sliced vegetables:
  • 4 green onions, cut into 1 inch long
  • ⅓ cup leek (optional), sliced thinly 1 inch long
  • 3 ounces zucchini matchsticks (about ½ cup)
  • 1 green chili pepper (or jalapeño), optional, sliced
  • 3 ounces onion, sliced
  • ⅓ cup sweet potato
  • 1 fresh mushroom ( white, baby portobello, or shiitake)
  • subheading: Also, for the pancake:
  • ¾ cup all purpose flour
  • ½ teaspoon kosher salt
  • ¾ cup water
  • vegetable oil
  • subheading: For the dipping sauce:
  • 1 tablespoon soy sauce
  • 2 teaspoons white vinegar
  • 1 teaspoon Korean hot pepper flakes (gochugaru), optional
  • 1 teaspoon toasted sesame seeds
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