Ingredients
Jeon
- 1 medium zucchini
- 1 medium carrot
- 1 small yellow onion
- 2 scallions
- 1 green chili pepper, jalapeño or serrano (remove seeds for less heat)
- 2/3 cups all-purpose flour
- 1 1/2 tbsp potato starch
- About 2/3 cup cold water (Keep in mind that vegetables release different amounts of liquid, so the amount of water needed may vary)
- 1/2 tsp salt
- 1/4 tsp ground white pepper
Dipping Sauce
- 2 tsp sesame seeds
- 1 1/2 tbsp gochugaru (Korean red pepper flakes)
- 1 garlic clove
- 1/3 cup light soy sauce
- 1/4 cup black rice vinegar
- 2 tbsp toasted sesame oil
- 1/4 cup water
Jeon – Korean Savory Pancakes
Korean jeon are a type of savory pancake that can be easily customized with seasonal vegetables and your choice of protein. Serve them right away while they’re crispy, paired with a nutty, spicy, and tangy dipping sauce.
Follow these steps
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Prepare all the vegetables that will be grated.
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Chop the chili and thinly slice the scallions.
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Mix together the flour, potato starch, and water.
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Assemble the Ankarsrum assistent with the Grater attached to the Mincer. Grate all the vegetables.
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Add the salt, pepper, chili, and scallions to the vegetables, then stir in the flour mixture until well combined.
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Heat a skillet with cooking oil over medium heat and spread a thin layer of the vegetable batter in the pan. Fry for about 2:30 minutes per side, until golden and crispy. For an extra crispy pancake, use a generous amount of oil and finish frying on slightly higher heat on both sides. Smaller pancakes are easier to flip.
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Serve immediately with the dipping sauce.
