Jeon is a popular Korean dish of pan-fried pancakes made with various vegetables and a simple batter. This recipe focuses on a veggie jeon that’s easy to prepare and cooks up crisp and golden on the stove. It works well as a snack, appetizer, or light lunch.
The Story Behind This Recipe
Jeon has always been a go-to dish in my home whenever I want something quick but satisfying. The batter is just flour and water with a pinch of salt, which lets the vegetables shine. I usually use a mix of zucchini, carrots, and green onions, but you can get creative with what’s available.
Typically, jeon is enjoyed dipped in a soy-vinegar dipping sauce which adds a bit of tang to the savory pancake. It’s a simple dish but feels like a treat because of its crispy edges and tender bite. I first tried making it when I wanted a break from takeout and found it satisfying in a way that’s both light and filling.
When cooking jeon, I find it helpful to keep the pan hot enough to crisp up the edges without burning. It’s a nice little dance of timing to get it just right. Leftovers reheat well in a pan or air fryer too, making it easy to enjoy for a few days.
The recipe also makes a nice accompaniment to a bowl of rice or a simple soup when you want a little variety at the table without extra fuss.
Cuisine: Korean
Course: Lunch
Servings: 3-4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Ingredients
- 1 cup all-purpose flour
- 3/4 cup cold water
- 1/2 teaspoon salt
- 1 small zucchini, grated
- 1 medium carrot, grated
- 2 green onions, sliced
- 1 egg
- 2 tablespoons vegetable oil
- Soy sauce (for dipping)
- 1 teaspoon rice vinegar (optional, for dipping)
Instructions
- Step 1. In a bowl, whisk together flour, water, and salt until smooth.
- Step 2. Add grated zucchini, carrot, green onions, and egg to the batter. Stir to combine.
- Step 3. Heat a non-stick skillet over medium heat and add 1 tablespoon of oil.
- Step 4. Spoon about 1/4 cup of batter for each pancake into the skillet, spreading it out gently.
- Step 5. Cook for about 3-4 minutes until edges are golden and crisp, then flip carefully.
- Step 6. Cook the other side for another 2-3 minutes until cooked through and golden.
- Step 7. Transfer to a plate lined with paper towels. Repeat with remaining batter, adding more oil as needed.
- Step 8. Mix soy sauce with rice vinegar if desired for dipping. Serve warm.
Tips for Success
- Squeeze out excess moisture from grated zucchini to reduce sogginess.
- Keep the pan hot enough to ensure crispy edges but not too hot to burn.
- Use a thin spatula to flip the pancakes gently without breaking them.
Variations & Substitutions
- Add chopped kimchi to the batter for a spicy twist.
- Use shrimp or ground meat instead of vegetables for a different protein option.
- Try adding finely chopped mushrooms or bell peppers for more variety.
