For vegetarian Korean pancake
- 6 green onions, sliced diagonally
- 1/2 large onion, thinly sliced
- 2 small carrots, cut into match sticks
- 1 small zucchini, cut into match sticks
- 1/2 cup Korean pancake mix (or 1/2 cup all-purpose flour, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon sugar, 1/2 teaspoon salt)
- 1 egg
- 1/2 cup water
- 1/4 teaspoon salt
- 3 tablespoons grape seed oil (or any neutral-tasting oil)
Korean pancake dipping sauce
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon agave nectar (You can also use maple syrup or sugar)
- 1 teaspoon Korean red pepper flakes (optional)