My Korean friend showed me this recipe, and wowzers! I had no idea it could taste this good!

Sometimes, all you need is a cozy, savory treat to gather the family around the table for some fun and sharing. That’s where these Skillet Korean Vegetable Pancakes, also known as Yachaejeon, come into play. Hailing from the heart of Korea, these pancakes are a delightful way to sneak in those veggies for the kids and present a nutritious side or snack that’s just as tasty as it is healthy. They’re the perfect finger food for your next family night and a great conversation starter about different cultures and flavors.
Pair these golden-brown delights with a side of light soy sauce or a zippy dipping sauce made of soy sauce, vinegar, a dash of sesame oil, and a sprinkle of sesame seeds. For those who like a little kick, a tiny dollop of Sriracha or Gochujang will bring a lovely heat. A fresh cucumber salad or kimchi can complement the pancakes for a full meal.
Skillet Korean Vegetable Pancakes
Servings: Makes about 4 large pancakes or 8 smaller ones , serving 4-6 people as a side or snack.

Ingredients
– 2 cups all-purpose flour
– 1 1/2 cups water
– 1 egg, beaten
– 2 cups of mixed vegetables (thinly sliced bell peppers, carrots, zucchini, and green onions work great)
– Salt to taste
– 1-2 cloves garlic, minced (optional)
– Vegetable oil for frying
– Soy sauce, for dipping
Directions

Read more on next page