Korean vegetable pancakes, a.k.a. Yachaejeon, are nutrient-dense, vegan-friendly and easily made gluten-free. This is a California spin, using what’s in season in the fall. Use the seasonal mixture of vegetables here, or change them out with whatever you have on hand. As long as all of the vegetables are thinly sliced, shredded or julienned, they will cook evenly and make for a delicious pancake. Serve wedges of pancake as an appetizer or light lunch, with a simple and tangy dipping sauce alongside.
1 cupsliced mushrooms (chanterelle, shiitake or whatever is in season)
1 cupsliced red bell pepper
1 cupsliced green bell pepper
1½ cupsall-purpose flour, rice flour or a gluten-free flour blend
1 teaspoongochugaru (Korean red pepper flakes)
½ teaspoonkosher salt
1½ cupswater
2 tablespoonsolive oil
For the Dipping Sauce:
2 tablespoonssoy sauce, tamari or aminos
2 tablespoonsChinkiang vinegar or rice vinegar
2 teaspoonssesame oil
¼ teaspoonsesame seeds
1green onion, green parts only, thinly sliced
Instructions
Korean Rainbow Vegetable Pancakes1. In a large mixing bowl, toss together the vegetables, flour, gochugaru and salt until evenly combined. Add the water and mix to combine.2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat. Add half of the vegetable mixture and spread it out over the surface of the pan. Let cook for about 6 minutes, then slide it onto a plate, flip it back into the pan on its second side and cook for an additional 6 minutes.3. Slide the pancake out onto a cutting board, then repeat this process with the rest of the oil and vegetable mixture to make a second pancake.4. While the pancake is cooking, make the dipping sauce: In a small bowl, combine the tamari, vinegar, sesame oil, sesame seeds and green onion.5. Cut the pancakes into wedges and serve with dipping sauce on the side.