Celebrate spring in style with these fresh, crunchy Korean vegetable pancakes! Coming together in under 15 minutes, pair them with a soy-lemon dipping sauce for the easiest, most colorful snack!
Heat a large skillet over low-medium heat and add 1 tbsp oil. Add about 1/4 of your vegetable mixture and let cook for 3-4 until golden brown. Sprinkle some sesame seeds and flip it over, drizzling another 1 tbsp of oil around the edges. Press the pancake down with your spatula to ensure it browns evenly. Cook for another 3-5 minutes until golden brown.
For the dipping sauce, mix together all of the ingredients.