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Yachaejeon (Korean Vegetable Pancake)
A light, crispy Korean vegetable pancake (yachaejeon) perfect for spring. Packed with green onions, leeks, zucchini, sweet potato, mushrooms and more, served with a simple soy‑vinegar dipping sauce.
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Cost Breakdown
Critical Success Points
- • Chop all vegetables to uniform size.
- • Spread the batter thinly and evenly.
- • Use enough oil (2 tbsp + 1 tbsp) for a crunchy crust.
- • Flip only when the bottom is golden and sounds crisp.
Safety Warnings
- • Hot oil can splatter – keep face away and use a splatter guard if needed.
- • Use oven mitts when handling the hot skillet.
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