Yachae Jeon

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.