Korean
Korean Savory Pancakes (Jeon)
These Korean savory pancakes are a delightful breakfast option, packed with seasonal vegetables and a hint of spice. Easy to make, they offer a perfect way to start your day!
Total Time20 minutes
Servings2
Difficulty
easy
Cost
Medium
Nutrition (per serving)
0
Calories
9
Protein
50
Carbs
12
Fat
3
Fiber
0g
Sodium
Ingredients
- 1 cup all-purpose flour
- 1/2 cup water
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 green onion, finely chopped
- 1 small zucchini, grated
- 1 small carrot, grated
- 1/2 cup kimchi, chopped (optional)
- Vegetable oil for frying
- Soy sauce for dipping (optional)
Instructions
- 1In a mixing bowl, combine the flour, water, salt, and black pepper to create a simple batter.
- 2Fold in the chopped green onion, grated zucchini, grated carrot, and kimchi (if using) until the vegetables are evenly coated.
- 3Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
- 4Pour half of the batter into the skillet, spreading it out to form a pancake about 1/4 inch thick.
- 5Cook the pancake for about 3-4 minutes until the edges start to turn golden brown. Flip it over and cook for another 2-3 minutes on the other side.
- 6Repeat with the remaining batter, adding more oil as needed.
- 7Serve hot with soy sauce for dipping.
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