Description
Korean Pancakes, also known as ‘jeon,’ are savory, crispy delights perfect as appetizers or snacks. Made with a batter of all-purpose and rice flour combined with fresh vegetables like napa cabbage, carrots, zucchini, and green onions, these pancakes can be enhanced with kimchi or seafood for extra flavor. Cooked on the stovetop until golden and crisp, they are best enjoyed hot with a tangy dipping sauce.
Ingredients
Scale
Batter
- 1 cup all-purpose flour
- 1/2 cup rice flour (optional for crispiness)
- 1 1/4 cups cold water
- 1 egg
- 1/2 teaspoon salt
Vegetables and Protein
- 1 cup napa cabbage, shredded
- 1/2 cup carrots, julienned
- 1/2 cup zucchini, julienned
- 1/4 cup green onions, sliced
- 1/2 cup kimchi, chopped (optional)
- 1/2 cup seafood mix or shrimp (optional)
Cooking
- Vegetable oil for frying
Instructions
- Prepare the batter: In a large bowl, whisk together the all-purpose flour, rice flour, cold water, egg, and salt until the mixture is smooth and well combined.
- Add vegetables and seafood: Stir in the shredded napa cabbage, julienned carrots, zucchini, sliced green onions, chopped kimchi (if using), and seafood mix or shrimp (if desired) into the batter.
- Heat the pan: Place a nonstick skillet over medium-high heat and add 1 to 2 tablespoons of vegetable oil, allowing it to heat thoroughly.
- Cook the pancakes: Pour about 1/2 cup of the batter into the skillet and spread it out evenly to form a thin pancake layer. Cook for 3 to 4 minutes until the bottom is golden brown and crispy.
- Flip and cook the other side: Carefully flip the pancake and cook for an additional 3 to 4 minutes on the other side until golden and crispy as well.
- Repeat: Continue the process with the remaining batter, adding more oil to the skillet as needed to prevent sticking.
- Serve: Serve the pancakes hot, accompanied by your favorite dipping sauce.
Notes
- For extra crispiness, use ice-cold water in the batter and a small amount of rice flour.
- A simple dipping sauce can be made by mixing 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, and a pinch of red pepper flakes.
- These pancakes are versatile; feel free to swap in any vegetables or proteins you prefer.
