Korean pancakes, known as Jeon, are savory pancakes that can be made with a variety of ingredients. This recipe features a classic version with scallions, but feel free to add other vegetables or proteins to suit your taste!
Ingredients
For the Pancake Batter:
- 1 cup all-purpose flour
- 1/2 cup water
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Filling:
- 1 cup scallions (green onions), chopped
- 1/2 cup carrots, julienned (optional)
- 1/2 cup zucchini, grated (optional)
- 1/2 cup cooked shrimp or other protein (optional)
For Cooking:
- 2 tablespoons vegetable oil (or more as needed)
For Dipping Sauce:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean red pepper flakes) or to taste
- 1 teaspoon sesame seeds (optional)
- Chopped scallions for garnish (optional)
Instructions
Step 1: Prepare the Batter
- In a 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 a thick pancake batter. If it’s too thick, add a little more water.
Step 2: Add the Fillings
- Gently fold in the chopped scallions, carrots, zucchini, and any additional protein you are using. Mix until the vegetables and protein are evenly distributed throughout the batter.
Step 3: Heat the Pan
- Heat a large non-stick skillet or frying pan over medium heat. Add 1 tablespoon of vegetable oil and allow it to heat up.
Step 4: Cook the Pancakes
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Once the oil is hot, pour about 1/2 cup of the batter into the pan, spreading it out into a round shape about 1/4 inch thick. Cook for 3-4 minutes, or until the edges start to turn golden brown and the top is set.
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Carefully flip the pancake using a spatula and add another tablespoon of oil if needed. Cook for an additional 3-4 minutes on the other side until golden brown and crispy.
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Remove the pancake from the pan and place it on a paper towel-lined plate to absorb excess oil. Repeat the process with the remaining batter, adding more oil to the pan as necessary.
Step 5: Prepare the Dipping Sauce
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, gochugaru, and sesame seeds (if using). Adjust the seasoning to your taste.
Step 6: Serve
- Cut the pancakes into wedges and serve hot with the dipping sauce on the side. Enjoy your delicious Korean pancakes!
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