This was a super delicious side dish that "stole the show" at dinner a few weeks ago at my family's dinner table.  When my husband Mike comments that one of my dinner dishes tastes like "Restaurant Food", we know that we've got a winner recipe to keep. 

As a bonus its ingredients are flexible and can fit what vegetables you have fresh in the fridge (or garden!).  Right now we have quite a bit of carrots and sweet potatoes. I also threw in some zucchinis we had.

I also love recipes that don't make me run to the store to buy a ton of ingredients that I don't have. Although I will say I did put 2 things on my shopping list for this recipe- Ginger root, and Sesame Oil. Both of these last quite a long time so I think I will be able to use them in the next weeks. 

Another reason to like this recipe is it still tasted amazing even when I changed out a few ingredients to make my life easier.  You will see the changes that I made below to the ingredients (to save time, pantry space, and money). 

This is a recipe from the NY Times that you can see in full here. (And their food pictures are prettier. LOL) https://cooking.nytimes.com/recipes/1020550-vegetable-pajeon-korean-scallion-pancakes-with-vegetables

Korean Scallion Pancakes with Vegetables (Vegetable Pajeon)

INGREDIENTS
FOR THE PANCAKES:
½ cup all-purpose flour
½ cup potato starch (or 1/4 cup each white rice flour and cornstarch)  **Actually I only had cornstarch and just used cornstarch.

 
¾ teaspoon fine sea salt, plus more as needed
½ teaspoon baking powder
¾ cup ice water
1 large egg
¼ cup finely chopped kimchi ***I used pickles! I actually had some homemade refridgerator pickles that I chopped up and added in.  
4 cups finely chopped or grated mixed vegetables (carrots, zucchini, bell peppers, kale, whatever you’ve got)
4 scallions, cut into 2-inch-long sections and thinly sliced lengthwise
2 tablespoons grapeseed or peanut oil, plus more as needed **I used my regular olive oil that I use for all my cooking. 

FOR THE DIPPING SAUCE:
3 tablespoons soy sauce
2 teaspoons rice wine vinegar, plus more to taste ***I used some vinegar that I had on hand in the pantry which wasn't rice wine vinegar.
1 teaspoon finely grated fresh ginger or garlic (optional)
½ teaspoon sesame oil, plus more to taste
Pinch of granulated sugar

PREPARATION
Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.

Let us know if you make this dish and how it turned out!