Ingredients:

  • 1 medium zucchini, julienned
  • 1 large carrot, julienned
  • 0.5 medium yellow onion, thinly sliced
  • 6 scallions, cut into 2-inch lengths
  • 1 small sweet potato, julienned
  • 1 Korean green chili, sliced
  • 0.75 cup all-purpose flour
  • 0.25 cup rice flour
  • 0.5 tsp garlic powder
  • 0.5 tsp fine sea salt
  • 0.75 cup ice-cold water
  • 3 tbsp neutral frying oil
  • 2 tbsp soy sauce
  • 1 tbsp rice vinegar
  • 1 tsp sugar
  • 1 tsp toasted sesame oil
  • 0.5 tsp gochugaru

Instructions:

  1. Julienne the zucchini, carrot, and sweet potato into uniform matchsticks. Thinly slice the yellow onion and cut scallions into 2-inch pieces. Slice the green chili if using.
  2. In a large mixing bowl, whisk together the all-purpose flour, rice flour, garlic powder, and sea salt. Pour in the ice-cold water and stir until just combined; do not overmix.
  3. Add all prepared vegetables to the batter bowl. Toss gently until every vegetable piece is lightly coated in the flour mixture.
  4. Heat half the oil in a large non-stick skillet over medium-high heat. Pour half the mixture into the pan, spreading it into a thin, even layer.
  5. Cook for 4-5 minutes until the bottom is golden brown and crispy. Flip the pancake, add a bit more oil around the edges, and press down with a spatula. Cook for another 3-4 minutes.
  6. Whisk soy sauce, rice vinegar, sugar, sesame oil, and gochugaru in a small bowl. Serve the hot pancake immediately with the dipping sauce.