These delicious Korean vegetable pancakes, known as Jeon, are crispy on the outside and tender on the inside. They are perfect as a snack, appetizer, or side dish. Enjoy them with a soy dipping sauce for an authentic experience!
Ingredients
For the Pancakes:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mixed vegetables (such as zucchini, carrots, bell peppers, and green onions), finely chopped
- 1/2 cup kimchi, chopped (optional)
- 2 tablespoons vegetable oil (for frying)
For the Dipping Sauce:
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 1 teaspoon gochugaru (Korean red pepper flakes) or to taste
- 1 green onion, finely chopped (for garnish)
- Sesame seeds (for garnish)
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine the all-purpose flour, water, egg, salt, and black pepper. Whisk until the batter is smooth and well combined. The consistency should be similar to pancake batter; add a little more water if it’s too thick.
Step 2: Add Vegetables
- Fold in the chopped mixed vegetables and kimchi (if using) into the batter. Make sure the vegetables are evenly coated with the batter.
Step 3: Heat the Pan
- Heat a large non-stick skillet over medium heat. Add 1 tablespoon of vegetable oil and allow it to heat up.
Step 4: Cook the Pancakes
- Once the oil is hot, pour about 1/4 cup of the batter into the skillet for each pancake. Use a spatula to gently spread the batter into a round shape, about 1/4 inch thick.
- Cook for 3-4 minutes on one side, or until golden brown and crispy. Flip the pancake and cook for an additional 3-4 minutes on the other side. Add more oil to the pan as needed for subsequent pancakes.
Step 5: Drain and Keep Warm
- Once cooked, transfer the pancakes to a plate lined with paper towels to drain excess oil. Keep them warm in a low oven while you cook the remaining batter.
Step 6: Prepare the Dipping Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, sugar, and gochugaru. Adjust the spice level to your preference. Garnish with chopped green onions and sesame seeds.
Step 7: Serve
- Serve the Korean vegetable pancakes warm with the dipping sauce on the side. Enjoy!
