Korean Vegetable Pancake (Yachaejeon)

Ingredients

• 4 green onions, cut into 1-inch pieces
• 1/3 cup leek, thinly sliced (optional)
• 3 ounces zucchini, cut into thin matchsticks (about 1/2 cup)
• 1 green chilli pepper or jalapeño, thinly sliced (optional)
• 3 ounces onion, thinly sliced
• 1/3 cup sweet potato, cut into thin matchsticks
• 1 fresh mushroom, such as white, baby portobello or shiitake, sliced
• 3/4 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup water
• 2 to 4 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 2 teaspoons white vinegar
• 1 teaspoon Korean hot pepper flakes (gochugaru), optional
• 1 teaspoon toasted sesame seeds

Method

1. Make the dipping sauce by combining the soy sauce, white vinegar, Korean hot pepper flakes and toasted sesame seeds in a small bowl. Mix well and set aside.
2. Place the green onions, leek, zucchini, chilli pepper, onion and sweet potato in a large mixing bowl.
3. Add the flour, salt and 3/4 cup water. Mix until the vegetables are evenly coated in a light batter.
4. Heat a large 12-inch non-stick skillet over medium-high heat.
5. Add 2 tablespoons vegetable oil and swirl the pan to coat it evenly.
6. Add the vegetable batter and spread it into a thin, even pancake.
7. Reduce the heat to medium. Arrange the sliced mushroom over the pancake and gently press it into the batter.
8. Cook for 4 to 5 minutes, until the underside is crisp and light golden brown.
9. Flip the pancake. Add another 1 to 2 tablespoons vegetable oil around the edges, tilting the pan so the oil runs underneath.
10. Cook for another 3 to 4 minutes, occasionally pressing the pancake with a spatula, until the second side is crisp and golden.
11. Flip the pancake once more and cook for a final 2 minutes.
12. Transfer the pancake to a large plate and serve immediately with the dipping sauce.