Korean Veggie Pancake – (Yachaejeon) – Cook in 5 Minutes

Ingredients

• 4 tbsp All-purpose flour
• 2 tbsp Rice flour
• 2 tbsp (for frying) Oil
• 2 tsp Water or only if needed more
• 1 Onion thinly sliced
• 1 tsp green capsicum thinly sliced
• 1 tsp red bell pepper thinly sliced
• 1 tsp yellow bell pepper thinly sliced
• 2 stalks sliced Spring onion leaves
• 2 tsp shredded Carrot
• 4 tsp shredded Cabbage
• 1/4 tsp black pepper powder
• 1/2 tsp Chili flakes
• 1/2 tsp grated Ginger
• 1/2 tsp finely chopped green chili
• 1/2 tsp Salt
• 1/2 tsp black sesame seeds
• as needed (for serving) Chili garlic oil sauce

Steps

1. In a mixing bowl, all shredded and sliced veggies, green chili, and ginger. Mix well.
2. Combine all-purpose flour, rice flour, salt, black pepper powder, sesame, and chili flakes in a bowl. Gradually add water, just enough to bind the mixture.
3. Heat oil in a pan over medium heat. Place a portion of the mixture in the pan and spread into a thin layer.
4. Cook until golden and crispy on one side, then flip and cook the other side.
5. Serve hot with tomato ketchup or chili garlic oil sauce of your choice.