Korean Vegetable Pancakes (Yachaejeon)

mjandhungryman.com

Emma O

1 cup all purpose flour (130g)

2 tablespoons corn starch or potato starch

¾ teaspoon salt

1 teaspoon garlic powder

1 cup cold water

avocado oil or any neutral oil for cooking

Vegetables (2 ½ cups total)

1 cup grated and squeezed zucchini (120g)

1 cup grated and squeezed carrots (95g)

½ cup thinly sliced green onion (15g)

Dipping Sauce

2 tablespoons low sodium soy sauce

1 tablespoon rice wine vinegar

2 tablespoons water

2 teaspoons sesame oil

2 teaspoons maple syrup

1 garlic clove, minced

½ teaspoon sesame seeds

1 teaspoon chopped green onion

Directions at mjandhungryman.com

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