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Korean Jeon traditional Vegetable Pancake with Spicy Dipping Sauce. Perfect for using up summer squash and zucchini. Great for kids. Easy recipe.

Korean Vegetable Pancake (Jeon)

  • Author: Bren
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 20 pancakes 1x
  • Category: Main Dish, Side Dish
  • Cuisine: Korean

Description

Korean jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious treats are served as a side dish or as a complete meal. this recipe combines several types of vegetables with a light batter to make a delicate, flavorful jeon. It’s a great recipe for the end of summer when fresh vegetables are plentiful (and a great use for the huge zucchinis lurking in your garden). Serve jeon with spicy soy dipping sauce.


Scale

Ingredients

Jeon Vegetable Pancakes

  • 2 c yellow summer squash or zucchini (washed, deseeded, and grated)
  • 1 ½ c carrots (peeled and grated)
  • 2 c yellow potatoes (peeled and grated)
  • 3/4 cup green onions (finely diced, about 4 onions )
  • 3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
  • 2 cup all-purpose unbleached flour
  • 1 large egg (beaten)
  • ¾1 cup water
  • 1 tsp salt
  • 1/4 tsp black pepper
  • vegetable oil or olive oil (for frying)
  • sesame oil (for frying)

Spicy Soy Dipping Sauce

  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp white onion (finely chopped)
  • 2 cloves garlic (finely diced)
  • 1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Instructions

Jeon Vegetable Pancakes

  1. Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
  2. Stir flour into vegetables until well distributed.
  3. Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
  4. Stir in salt and pepper
  5. Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
  6. Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
  7. Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake.

    Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.

  8. Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
  9. Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.

Spicy Soy Dipping Sauce

  1. Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.


Nutrition

  • Serving Size: 1 pancake
  • Calories: 70
  • Sodium: 138.2mg
  • Fat: 0.5 g
  • Carbohydrates: 14.2 g
  • Protein: 2.2 g
  • Cholesterol: 14.2 g

Keywords: Korean vegetable pancake, jeon

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