Korean Vegetable Pancake (Yachaejeon) This vegan Korean vegetable pancake are quick and so easy to make. I used a mix of cabbage, carrot, onion, leek and scallions, but you can throw in almost any your favourite vegetable. This pancake best serve with homemade dipping sauce. Make 2 8 inch pancake Ingredients: 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 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 1.) Mix together all the dipping sauce ingredients. Mix well and set aside. 2.) Add in all the vegetable into a big mixing bowl. 3.) Add in flour, cornstarch, salt and 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. . . #yachaejeon #koreanvegetablepancake #koreanstreetfood #plantbased #eathealthy #veganfoodie #malaysianvegan #asiancooking #onthetable #heremyfood #reelsinstagram #foodiegram #instafood #veganrecipe #buzzfeedfood #bestofvegan #veganbowls #thefeedfeed #thrivemags #foodblogger #malaysianfoodblogger #foodpassionical #foodstyling #eatrealfood