Korean Vegetable Pancakes / Yachaejeon

I have long loved Korea's beautiful array of savory pancakes, but this veggie version has become my go to for a quick 'n easy fix suitable for any time of the day or week. What follows is primarily Maangchi's beautiful recipe, but I also got the idea for a crispier result from the use of cornstarch in Jeeca's recipe. Feel free to use what's below or to make your own adjustments, and enjoy!

Korean Vegetable Pancakes / Yachaejeon

2 servings

Ingredients

1 tablespoon of light soy sauce

1 tablespoon of sweet soy sauce

1 teaspoon of rice or black vinegar

1 teaspoon of roasted sesame seeds

1/2 teaspoon of roasted sesame oil

Gochugaru (if desired)

3 cups of dry coleslaw mix

3/4 cup of all-purpose flour

2 tablespoons of cornstarch

1 teaspoon of baking powder

1/2 teaspoon of salt (or to taste)

4 green onions (chopped)

1 teaspoon of roasted sesame oil

3/4 cup of water

Vegetable oil (as needed)

Directions

1) Stir together the soy sauces, vinegar, sesame seeds, half teaspoon of sesame oil, and gochugaru (if you want a little spice) and set aside. 

2) Put the coleslaw mix in a large bowl and set aside.

3) In another bowl combine the flour, cornstarch, baking powder, and salt, then thoroughly incorporate the green onions, teaspoon of roasted sesame oil, and water.

4) Stir the flour mixture into the coleslaw until thoroughly combined.

5) Put a tablespoon or two of vegetable oil in a wok or pan over medium heat, then spread a quarter of the batter in the middle of the pan to make a pancake. (Yachaejeon are often made into large pancakes utilizing all the batter and are then cut up after cooking, but I prefer crispier edges and easier turning.) Cook for 4 or 5 minutes until the pancake's set and the bottom has begun to brown, then flip and continue cooking until the top has browned as well. (This is where a good sense of smell is helpful!) Flip as needed until both sides are golden brown, then remove from the pan. Repeat until all the batter's been used up, adding more oil as needed.

6) Serve with the dipping sauce made in step 1, and enjoy!