Korean Pancake (Jeon)
This crispy, savory Korean pancake (Jeon) is packed with scallions and vegetables, delivering the perfect balance of crunch and tenderness. It's an easy and customizable dish, great for quick meals or snacks.
Ingredients
For the Batter
- 1 cup all-purpose flour substitute rice flour for a gluten-free version
- 1 cup ice-cold water keeps the pancake crispy
- 1 large egg
For the Add-Ins
- 1 cup scallions cut into 2-inch pieces
- 1/2 cup julienned vegetables such as zucchini, carrots, or bell peppers
- 1/2 cup seafood or protein (optional) shrimp, squid, or thinly sliced beef
For Cooking
- 2 tbsp vegetable oil for frying
For the Dipping Sauce
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
Instructions
- In a bowl, whisk together 1 cup of flour, 1 cup of ice-cold water, and 1 egg until smooth. The batter should be thin and pourable.
- Fold in 1 cup of scallions, 1/2 cup of julienned vegetables, and any optional protein. Mix gently to avoid overworking the batter.
- Heat 2 tablespoons of oil in a non-stick skillet over medium heat. Pour in the batter, spreading it thinly. Cook for 3–4 minutes until golden brown, then flip and cook for another 3–4 minutes.
- Transfer to a cutting board, slice into wedges, and serve immediately with dipping sauce.
- For the dipping sauce, mix soy sauce, rice vinegar, and sesame oil in a small bowl. Stir well and serve alongside the pancake.