Korean Vegetable Pancakes

Ingredients

• Potato - Length of pointer finger
• Carrot - Length of pointer finger
• Zucchini - Length of pointer finger
• Onion - 1/2 of a whole
• Chives – 15 stalks
• Mild red chili pepper - 1 pepper (optional, not spicy - just for color)
• Korean Chungyang green pepper – 1 pepper (optional, spicy)
• Flour - 2 cups
• Water - 1 & 1/3 cups
• Eggs - 2 eggs
• Salt - 1 teaspoon
• Sugar - 1/2 teaspoon
• Soy sauce - 3 teaspoons
• Vinegar - 1 teaspoon
• Minced garlic - 1/2 teaspoon
• Korean red chili flakes - 1/2 teaspoon
• Sugar - 1/2 teaspoon
• Spring Onion or Scallions - 1/3 of a stalk
• Sesame seeds - Handful (Garnish, optional)

Instructions

1. 1

   Cut potato, carrot, zucchini into the length of your pointing finger. Cut them into julienne cuts strips. Then slice onions into thin strips and cut green and red chili peppers into thin slices

2. 2

   Take out a mixing bowl and pour in the flour, salt, sugar and water.

3. 3

   Beat two eggs in a separate bowl and then pour into the mixing bowl - mix all ingredients thoroughly

4. 4

   Then drop the vegetables pieces into the batter and mix again.

5. 5

   Place frying pan on a medium-low heat. Coat with a generous amount of vegetable oil

6. 6

   Take one scoop of the batter and gently place onto frying pan

7. 7

   After about 30-45 seconds, give the pancakes a flip (check to see if they have browned on the other side)

8. 8

   Pour one tablespoon of oil into the frying pan after you flip - then let the other side brown as well

9. 9

   For the dipping sauce, slice the spring onions into small thin circles and then mix with all of the other ingredients listed above in a small bowl. Enjoy!