Korean Vege Cakes Recipes
KOREAN VEGETABLE PANCAKE (JEON)
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.
Provided by Bren
Categories Main Dish
Time 30m
Number Of Ingredients 17
Steps:
- 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.)
- Stir flour into vegetables until well distributed.
- Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
- Stir in salt and pepper
- 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).
- Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
- 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.
- Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
- Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
- 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 Facts : ServingSize 1 pancake, Calories 70 calories, Sodium 138.2mg, Fat 0.5 g, Carbohydrate 14.2 g, Protein 2.2 g, Cholesterol 14.2 g
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