The best thing about yachaejeon is that you can make it with whatever veggies you have on hand. Tonight, I made mine with sweet onion, Japanese sweet potato, bok choy, yellow summer squash, and Snow White mushrooms. You can always add some well-drained, chopped kimchi. I also add a little sesame oil to the dipping sauce. The pancakes do take a long time to cook. I really recommend making many smaller pancakes than one large one. My family loves yachaejeon, and I make it often.
