Korean Vegetable Pancakes

Korean Vegetable Pancakes is a delicious snack to make with friends or family. The secret is making a light batter and bringing out the natural taste of each vegetable.

📝 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. 1Cut 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. 2Take out a mixing bowl and pour in the flour, salt, sugar and water.
3. 3Beat two eggs in a separate bowl and then pour into the mixing bowl - mix all ingredients thoroughly
4. 4Then drop the vegetables pieces into the batter and mix again.
5. 5Place frying pan on a medium-low heat. Coat with a generous amount of vegetable oil
6. 6Take one scoop of the batter and gently place onto frying pan
7. 7After about 30-45 seconds, give the pancakes a flip (check to see if they have browned on the other side)
8. 8Pour one tablespoon of oil into the frying pan after you flip - then let the other side brown as well
9. 9For 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!