Slice the zucchini and potatoes into julienne.

Slice the onion and peppers thinly.

In a bowl, combine zucchini, potato, onion, and peppers. Sprinkle salt, mix well, and leave for a couple of minutes to sweat.

Add Korean pancake mix and potato starch, then mix them well until every piece is coated.

On medium heat, add oil to your pan, and once hot enough, place the battered zucchini in the middle. Shape it well and flatten it out. Add a round of oil to the edge of the pan.

Cook each side for a couple of minutes. Once the bottom is holding together and slightly toasting, try to swirl to unstick the pancake from the pan, then flip. Add another round of oil to the edge of the pan.

Once golden brown and toasted on both sides, serve hot with makgeolli and enjoy!