Korean vegetable pancakes, or 'jeon,' are a popular dish in Korean cuisine. They are savory and typically made with a variety of vegetables mixed into a light, batter-like dough.
Ingredients
- 1cupall-purpose flour
- 1cupwater
- 1piecelarge egg
- 1/2tspsalt
- 1/4tspblack pepper
- 1cupfinely chopped vegetables (e.g., zucchini, carrots, green onions, bell peppers, mushrooms)
- 2tbspvegetable oil
- Soy sauce (for dipping, optional)
- Sesame seeds (for garnish, optional)
How to make Korean Vegetable Pancakes (Jeon)
Prepare the Batter
In a mixing bowl, whisk together the flour, water, egg, salt, and pepper until smooth.
Add Vegetables
Fold the chopped vegetables into the batter until evenly distributed.
Heat the Pan
Heat a large skillet over medium-high heat and add a tablespoon of vegetable oil.
Cook the Pancake
Pour a ladleful of batter into the hot skillet, spreading it out into a thin, even layer.
Cook for about 2-3 minutes on each side, or until golden brown and crispy. Add more oil as needed for additional pancakes.
Serve
Transfer the cooked pancakes to a plate lined with paper towels to absorb excess oil.
Serve hot, optionally with soy sauce and a sprinkle of sesame seeds.
Tips & Tricks
Feel free to adjust the vegetables to your taste or availability.
FAQS
How do I make Korean vegetable pancakes (jeon) crispy?
To achieve crispy Korean vegetable pancakes, ensure your skillet is hot before adding the batter. Use enough vegetable oil to coat the bottom of the pan and cook the pancakes in thin layers. Flip them only when they are golden brown to maintain their crispiness.
Can I make Korean vegetable pancakes gluten-free?
Yes, you can easily make Korean vegetable pancakes gluten-free by substituting all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose has a similar texture to regular flour for the best results.
What vegetables can I use in Korean vegetable pancakes?
You can use a variety of vegetables in your Korean vegetable pancakes. Common choices include zucchini, carrots, green onions, bell peppers, and mushrooms. Feel free to experiment with other vegetables like spinach or sweet potatoes for different flavors and textures.
How should I store leftover Korean vegetable pancakes?
To store leftover Korean vegetable pancakes, let them cool completely and then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them, and reheat in a skillet for a few minutes to regain their crispiness.
What can I serve with Korean vegetable pancakes for a complete meal?
Korean vegetable pancakes pair wonderfully with a variety of sides. You can serve them with a dipping sauce made of soy sauce, vinegar, and sesame oil. Additionally, they go well with a side of kimchi or a fresh salad to balance the savory flavors.
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