Crispy Shredded Zucchini and Carrot Jeon (2 servings)

Wash and julienne 250 g zucchini, 40 g carrot and 60 g onion into thin strips about 3 mm wide.

Mix 50 g pancake flour, 20 g potato starch, 60 mL cold water and 1 g salt until no dry flour remains.

Toss vegetables with the batter until thinly coated; the shreds should bind without a pool of excess batter.

Heat around 12 mL oil over medium heat. Spread half the mixture thinly and cook 3–4 minutes until the edge browns and it holds together.

Flip and cook 2–3 minutes longer until the center has no uncooked wet flour. Make a second pancake with the remaining 13 mL oil and batter.

Mix 15 mL soy sauce and 5 mL vinegar as a dip. Serve warm; refrigerate leftovers promptly and reheat thoroughly.