Korean pancakes are a tasty and versatile idea, perfect when you want to make something different from the usual, with few ingredients and in little time. In Korean cuisine these savory pancakes, known as jeon, are made with seasonal vegetables mixed into a light batter, then cooked in a pan until golden, slightly crispy on the outside and soft on the inside.
They are ideal as an appetizer or a light main dish for a casual Asian-style dinner, and you can easily personalize them with the vegetables you have on hand: carrots, zucchini, scallions, cabbage, or sprouts. This is an easy and quick recipe that combines simplicity and flavor in a surprising way. Try them and have fun creating your favorite version!
Here are some other tasty ideas:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 15 Minutes
- Portions: 2 pieces
- Cooking methods: Stovetop
- Cuisine: Asian
- Seasonality: All seasons
- Energy 170.36 (Kcal)
- Carbohydrates 36.92 (g) of which sugars 3.66 (g)
- Proteins 6.03 (g)
- Fat 0.99 (g) of which saturated 0.12 (g)of which unsaturated 0.50 (g)
- Fibers 2.89 (g)
- Sodium 144.47 (mg)
Indicative values for a portion of 140 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 zucchini
- 1 scallion
- 1 carrot
- 1/4 red cabbage
- 1 1/3 cups 00 flour
- 1 cup water
- Half teaspoon fine salt
- peanut oil
- soy sauce
The total weight of the vegetables (net, after trimming) should be 300–310 g (about 10.5–11 oz).
Tools
- Pan non-stick 10 1/4 in
- Bowl
- Whisk
- Knife
Preparation
Peel the carrot and wash all the vegetables. Cut the zucchini and carrot into thin, even batons, removing the white inner part of the zucchini.
Cut the red cabbage into julienne, and slice the scallion into rings, including the green part. Gather everything in a bowl (1). The total weight of the vegetables should be 300–310 g in all.
Now prepare the batter: sift the flour into a bowl, add the salt, and pour in the water. Whisk until you get a smooth, fluid mixture without lumps (2).
Add the vegetables and mix so they are coated with the batter. Divide the mixture into 2 equal portions.
Heat the pan with a drizzle of peanut oil, place one portion of the mixture in the pan and flatten it with a spoon (3). Fry over medium heat, turning the pancake when the first side is browned and crispy; it will take a few minutes per side.
Transfer the first pancake to a plate, and fry the second in the same way.
Once both are cooked, cut the pancakes into pieces and optionally add some chopped parsley or a few flakes of Maldon salt.
The Korean pancakes are ready, serve them while still hot and crispy, accompanied by soy sauce.
Tips and notes
You can customize the vegetables depending on what you have available and according to the season and your tastes. For example, you can add bell peppers or replace red cabbage with white cabbage.
You can use a smaller pan and cook the pancakes in 3–4 batches; the important thing is that they remain thin.
FAQ (Questions and Answers)
How should Korean pancakes be stored?
I recommend frying them at the moment so they are firmer and crispier on the outside. If you have leftovers, store them in the refrigerator in a closed container, then reheat them in the oven or in a pan (without adding oil).
Can I cut the vegetables with a food processor?Sure, this will save you time. Remember not to cut them too thin; they should remain a bit firm even after cooking.
