Korean Vegetable Pancake

Instructions

1. Prepare the batter
   In a large mixing bowl, combine all-purpose flour, rice flour, and salt. Slowly add cold water while whisking to create a smooth batter. Add the beaten egg and mix well until fully incorporated.
2. Prepare the vegetables
   Clean and cut all vegetables as indicated. Pat them dry with paper towels to remove excess moisture, which will help create a crispier pancake.
3. Mix the vegetables into batter
   Add all prepared vegetables to the batter and gently fold them in until evenly distributed. The batter should be thick enough to coat the vegetables but still pourable. If too thick, add a splash of cold water.
4. Cook the pancakes
   Heat a large non-stick skillet over medium-high heat. Add 1 tablespoon of vegetable oil. Pour about 1/4 of the batter mixture into the pan, spreading it into a circle about 8 inches in diameter and 1/4 inch thick. Cook for 3-4 minutes until the bottom is golden brown.
5. Flip and finish cooking
   Carefully flip the pancake using a large spatula (or slide onto a plate and invert back into the pan). Add another teaspoon of oil around the edges of the pancake. Cook for another 3-4 minutes until the other side is golden brown and crispy, and the vegetables are cooked through.
6. Make the dipping sauce
   While the pancakes are cooking, prepare the dipping sauce by combining soy sauce, rice vinegar, sesame oil, and sesame seeds in a small bowl. Mix well and set aside.
7. Cut and serve
   Transfer the cooked pancake to a cutting board. Cut into wedges or squares. Repeat the process with the remaining batter. Serve hot with the dipping sauce on the side.