În a large bowl, add all the veggies, ginger, garlic and salt.
Mix well with your hands.
Now add the All Purpose flour and Corn starch into this and mix again.
Leave for 5 min, the veggies will release water.
Now add requisite water to make a batter as thick as possible ( I needed 1/4 cup of water)
Rest batter for 5 mins
While the batter is resting, mix all. Ingredients for the dipping sauce and keep aside.
Heat a non stick / thick bottomed cast iron pan on medium heat.
Pour this batter onto the hot pan and do not spread it thin (let the pancake be thick)
Drizzle 2 TBSP oil around the pancake
Cook and cover for 3-4 mins on medium-high heat till the bottom is cooked and golden brown
Flip carefully and drizzle oil again. Cook for further 2 mins on high, uncovered.
Crispy, delicious Vegan Yachaejeon is ready.
Get it onto a cutting board, slice into wedges, serve HOT with dipping sauce.