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Korean Vegetable Pancakes

Crispy and savory Korean vegetable pancakes, known as 'jeon,' packed with vibrant vegetables and bursting with umami flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: Korean
Calories: 200
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 1/2 cup water
  • 1 large egg, beaten
  • Salt and pepper to taste Salt and pepper to taste
  • Oil for frying Oil for frying
Vegetables
  • 1/2 cup kimchi, chopped
  • 1/2 cup scallions, chopped
  • 1/2 cup grated carrots
  • 1/4 cup chopped bell peppers

Method
 

Preparation
  1. In a large mixing bowl, combine 1 cup of all-purpose flour and 1/2 cup of water. Stir until you achieve a smooth batter.
  2. Mix in your chopped kimchi, scallions, grated carrots, and bell peppers. Add the beaten egg and season with salt and pepper to taste.
Cooking
  1. In a large non-stick skillet, heat about 2 tablespoons of oil over medium-high heat. Make sure it's hot enough for frying but not smoking.
  2. Spoon a ladleful of your vegetable mixture into the pan, spreading it into a round shape. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 2-3 minutes.
  3. Remove from the skillet and place on paper towels to absorb excess oil. Repeat with the remaining batter.
Serving
  1. Serve hot with your favorite dipping sauce!

Notes

Feel free to substitute ingredients based on availability! You can add zucchini, mushrooms, or sweet potatoes for a twist. Cook pancakes in batches to ensure even cooking and crispiness.