Yachaejeon (my white girl version) and creamy gochujang sauce

Yacheajeon is a korean vegitable pancake that you can use basically any leftover veggies for, but the ones here are the ones I like to use best! and the creamy gochujang is in my opinion the best dipping sauce for it!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Shred and pat dry all veggies and put in a bow large enough to mix in.

Step 2

Put all dry ingredients into the bowl with the veggies then slowly add in COLD water, (water needs to be cold for optimal crispiness) mixing until a wet batter forms around the veggies.

Step 3

Heat oil in a nonstick frying pan and let heat up on stove. take batter and make 2 large or 4 small pancakes, making sure to spread the veggie batter out as thinly as possible while still being able to flip it with out it ripping. (if the pancake does rip, no fear, it doesn't effect the taste! just make sure both sides of the pancake gets cooked!)

Step 4

Flip pancake after 2-3 min or once the other side starts to golden. cook other side similarly and then plate.

Step 5

best eaten hot, you can either cut into pieces or just tear off pieces (like I do:). and dip into the Creamy Gochujang Sauce and you have yourself a fairly healthy lunch/snack! and a good way to get in some veggies and use them before they go bad!

Step 6

Blend all ingredients together, adding water as needed to get to the consistency you desire. :)