Korean Vegetable Pancake Recipe (야채파전)

In a bowl, whisk together all-purpose flour and water until smooth.

Add eggs to the mixture and whisk until fully combined.

Finely chop green onions, carrots, zucchini, and bell pepper.

Stir the chopped vegetables into the batter until evenly distributed.

Season the batter with salt and black pepper to taste.

Heat vegetable oil in a non-stick skillet over medium heat until shimmering.

Pour a ladleful of batter into the skillet, spreading it into a thin circle.

Cook for 3-4 minutes until the bottom is golden brown and crispy.

Flip the pancake and cook for an additional 3-4 minutes until golden.

Transfer the pancake to a plate and keep warm while cooking the remaining batter.

In a small bowl, mix soy sauce, vinegar, sugar, and minced garlic to create the dipping sauce.

Serve the pancakes hot with the dipping sauce on the side.

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