Description
Crispy Korean Vegetable Pancakes (Jeon) are golden, savory, pan-fried delights made with a simple batter and loads of fresh vegetables. Naturally vegan and customizable, they’re quick to make and perfect as a snack, side, or light meal with a tangy dipping sauce.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 4 tbsp cornstarch or potato starch
- 1 1/2 tsp salt or black salt
- 1/2 tsp turmeric powder (optional)
- 1 1/2 cups water (plus 2–4 tbsp extra if needed)
- 1 medium zucchini, matchsticks
- 1 small sweet potato, shredded or matchsticks
- 1 medium carrot, shredded
- 1/2 medium onion, thinly sliced
- 1 green chili or jalapeño, sliced (optional)
- 1 bunch scallions, chopped (about 2 cups)
- Neutral oil for frying
- Dipping Sauce:
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tbsp vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- 1/2 tsp sesame seeds
- Gochugaru or chili flakes (optional)
Instructions
- In a large bowl, whisk together flour, baking powder, starch, salt, and turmeric (if using).
- Gradually stir in water to form a thick batter. Adjust consistency with extra water as needed.
- Add vegetables to the batter and mix well to coat evenly.
- In a small bowl, mix all dipping sauce ingredients. Set aside.
- Heat oil in a non-stick skillet over medium-high heat.
- Scoop batter into the pan and spread it thinly. Cook 4–5 minutes per side, pressing gently. Optionally, cover to steam veggies.
- Flip when edges are crisp and top is dry. Cook the other side until golden and crispy. For extra crispness, cook each side an additional 2–3 minutes on low heat.
- Transfer to a board, slice into strips or squares, and serve hot with dipping sauce.
Notes
- Use rice flour or chickpea flour for gluten-free pancakes.
- Add more starch (5–6 tbsp) for crispier results.
- Try other veggies like cabbage, bell peppers, mushrooms, or spinach.
- Add chili flakes or gochugaru to the batter for spice.
- Serve with miso soup or Sundubu Jjigae for a full meal.
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 4g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
