Korean Vegetable Pancake, also known as “jeon,” is a savory and crispy pancake loaded with assorted vegetables. It’s a popular Korean street food and a delightful dish for any occasion.
OVERVIEW
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4
- Calories: Approximately 200 per serving
INGREDIENTS
- 1 cup all-purpose flour
- 1 cup water
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, onions), thinly sliced
- 2 green onions, chopped
- 2 tablespoons vegetable oil, for frying
- Soy sauce or vinegar dipping sauce, for serving (optional)
INSTRUCTIONS
- Prepare Batter:
- In a mixing bowl, whisk together the flour, water, salt, pepper, soy sauce, and sesame oil until you get a smooth batter.
- Prepare Vegetables:
- Thinly slice the mixed vegetables into small strips or matchsticks.
- Chop the green onions.
- Combine Batter and Vegetables:
- Add the sliced vegetables and chopped green onions to the batter.
- Mix everything together until the vegetables are well coated with the batter.
- Cook Pancakes:
- Heat a non-stick skillet or frying pan over medium heat.
- Add about 1 tablespoon of vegetable oil to the pan and swirl to coat.
- Pour a ladleful of the vegetable and batter mixture into the pan, spreading it out into a thin layer.
- Cook for 3-4 minutes on each side, or until golden brown and crispy.
- Repeat with the remaining batter and vegetables, adding more oil to the pan as needed.
- Serve:
- Transfer the cooked pancakes to a plate lined with paper towels to drain excess oil.
- Cut the pancakes into wedges or squares.
- Serve hot with a dipping sauce made of soy sauce or vinegar, if desired.
