Exploring Seoul: A Taste of Tradition with Korean Pancakes

Ingredients

• 1 cup all-purpose flour
• 1/4 cup potato starch (optional for extra crispiness)
• 1 cup cold water
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 green onions, cut into 1-inch pieces - long
• ⅓ cup leek, sliced thinly
• 1/2 cup shredded carrots
• 1/2 cup zucchini, julienned
• 1/4 cup onion, thinly slice
• 2 tablespoons avocado oil (per pancake)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon sesame seeds
• 1/2 teaspoon red pepper flakes
• 1 green onion, finely chopped (optional)
• 1 small garlic clove, minced