Yachae Jeon

Ingredients

• ¾ cup all-purpose flour
• 2 tablespoons cornstarch
• ¾ cup water, cold
• ½ teaspoon kosher salt
• 1 whole medium zucchini
• 1 whole medium carrots
• 3 whole scallions, green parts only
• ¼ cup vegetable oil for frying
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon white vinegar
• ½ teaspoon sesame seeds, toasted
• ¼ teaspoon gochugaru (Korean red pepper flakes), optional

Instructions

1. 1

   In a medium bowl, whisk together 0.75 cup all-purpose flour, 2 tablespoons cornstarch, and 0.5 teaspoon kosher salt. Pour in 0.75 cup cold water gradually while stirring with a fork until you have a smooth batter with the consistency of pancake mix — no lumps. Let the batter rest for 5 minutes.

2. 2

   While the batter rests, prepare your vegetables. Trim the ends off one medium zucchini and one medium carrot. Using a mandoline slicer or sharp knife, slice both lengthwise into thin 1/8-inch-thick planks — the thinner they are, the better they cook. Stack the planks and slice them into matchstick-width strips about 2 inches long.

3. 3

   Trim the roots and dark green ends from 3 scallions. Slice the green parts diagonally into 1-inch pieces and set aside — discard or save the white parts for another use.

4. 4

   Prepare a large plate lined with paper towels and set it near your stove. In a small bowl, stir together 3 tablespoons low-sodium soy sauce and 1 tablespoon white vinegar — this is your dipping sauce.

5. 5

   Set a 10-inch nonstick skillet or cast iron skillet over medium-high heat. Pour in 0.25 cup vegetable oil and let it heat for 2-3 minutes — the oil should shimmer and ripple when you tilt the pan, and a wooden spoon handle dipped in should immediately release bubbles.

6. 6

   Stir the zucchini, carrot strips, and scallion pieces into the batter until evenly coated. Working quickly, scoop about 3 tablespoons of vegetable-filled batter into the hot oil using a spoon or small ice cream scoop. Gently flatten it with the back of the spoon into a pancake roughly 3 inches across and 1/4-inch thick.

7. 7

   Fry without moving it for 2-3 minutes until the bottom is deep golden brown and crispy — resist the urge to flip early; listen for a gentle, consistent sizzle. Flip the jeon carefully using a fish spatula and fry the other side for another 2-3 minutes until equally golden and crispy.

8. 8

   Transfer the finished jeon to the paper towel-lined plate to drain. Repeat with the remaining batter, spacing each pancake in the hot oil so they don't touch. You should have 3-4 jeon total.

9. 9

   Arrange the warm jeon on a serving plate. Sprinkle with 0.5 teaspoon toasted sesame seeds and 0.25 teaspoon gochugaru (if using) for color and gentle heat. Serve immediately with the soy-vinegar dipping sauce on the side — tear into pieces and dip each bite.

Tools you’ll need

• medium mixing bowl
• whisk
• fork
• mandoline slicer or sharp knife
• cutting board
• 10-inch nonstick or cast iron skillet
• wooden spoon
• fish spatula
• large plate
• paper towels
• small bowl
• serving plate
• spoon or small ice cream scoop

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