How to make Crispy Korean Vegetable Pancake use up leftover vegetable | Yachaejeon | Plant based

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Korean Vegetable Pancake (Vegan)
(Make 2-8 inch pancake)
80g cabbage, thinly sliced
80g carrot, thinly sliced
1 jalapeño, sliced
1 small leek, thinly sliced
2 stalks scallions, roughly chopped
1 onion, sliced
125g (1 cup) flour
2 tbsp cornstarch
1/2 tsp salt
1/2 cup water + 2 tbsp water for pancake mixture
4 tbsp cooking oil

Dipping sauce:
2 tsp toasted sesame seeds
2 tbsp soy sauce
2 tbsp rice vinegar
1/2 tbsp sugar
1/2 tbsp gochugaru
1-2 tbsp water for the dipping sauce

Method:
1.) Mix together all the dipping sauce ingredients, and set aside.

2.) Add in all the vegetables into a big mixing bowl.

3.) Add in flour, cornstarch, salt and add in 1/2 cup of water, if the mixture is too dry then add in another 2 tbsp of water. Mix well combine.

4.) Heat 2 tbsp oil, pour about 1/4 cup vegetable batter into the skillet. Flatten the pancakes into a very thin round shape.

5.) Fry over medium heat until crispy and golden brown. Flip and fry for another few minutes till golden brown.

6.) Cut the crispy vegetable pancake into small pieces and serve with dipping sauce.

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