50min · 6 servings Vegan Korean Vegetable Pancakes (Yachaejeon) Dry Mix 1 1/2 cup all purpose flour, 195g • 2 tsp baking powder • 4 tbsp corn starch or potato starch, 40g • 1 1/2 tsp salt 1/2 tsp turmeric powder, optional for colour Water 1 1/2 cup room temperature water + 2-4 tbsp water to adjust consistency I love using a mix of zucchini, cabbage, carrots, and some green onions but you can really add other vegetables of your choice. I use around 5-6 cups of chopped up veggies! 🌿 Dipping Sauce 1 tbsp water • 1 tbsp soy sauce • 1 tbsp vinegar • 1 tsp sugar , adjust to taste • 1 tsp sesame oil • 1/2 tsp sesame seeds • Gochugaru or chili flakes/powder optional 👉🏻feel free to adjust the sauce to your taste!