Korean pancakes, also known as jeon, are a delightful and savory treat that can be enjoyed as a snack, appetizer, or even a light meal. These crispy, golden pancakes are packed with julienned vegetables and are perfect for dipping into your favorite sauce.
When preparing this recipe, you might need to pick up a few items that aren't always in your pantry. Soy sauce is a staple in many Asian dishes and adds a rich, umami flavor to the batter. Additionally, make sure you have fresh julienned vegetables like carrots, zucchini, and green onions to give your pancakes the perfect texture and taste.
Ingredients for Korean Pancakes Recipe
All-purpose flour: The base of the batter, providing structure and texture.
Cold water: Helps to create a smooth batter consistency.
Soy sauce: Adds a savory, umami flavor to the batter.
Salt: Enhances the overall flavor of the pancakes.
Julienned mixed vegetables: A mix of carrots, zucchini, and green onions for texture and taste.
Vegetable oil: Used for frying the pancakes to a crispy, golden brown.
Technique Tip for This Recipe
For an extra crispy texture, make sure your vegetable oil is hot before adding the batter to the frying pan. You can test the heat by dropping a small amount of batter into the oil; if it sizzles immediately, the oil is ready. Additionally, avoid overcrowding the pan to ensure even cooking and crispiness.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with chickpea flour: Chickpea flour is a great gluten-free alternative that provides a similar texture and is high in protein.
cold water - Substitute with sparkling water: Sparkling water can make the batter lighter and crispier due to the carbonation.
soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.
salt - Substitute with sea salt: Sea salt can be used as a direct substitute and may offer a slightly different mineral content and flavor.
julienned mixed vegetables - Substitute with shredded cabbage and bell peppers: Shredded cabbage and bell peppers can provide a similar texture and add a different flavor profile to the pancakes.
vegetable oil - Substitute with coconut oil: Coconut oil is a good alternative for frying and can add a subtle coconut flavor to the pancakes.
Other Alternative Recipes
How to Store or Freeze This Recipe
Allow the Korean pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
Place a sheet of parchment paper between each pancake to prevent them from sticking together.
Store the pancakes in an airtight container or a resealable plastic bag. Make sure to remove as much air as possible to maintain freshness.
For short-term storage, keep the container in the refrigerator. The pancakes will stay fresh for up to 3 days.
For longer storage, place the container in the freezer. The pancakes can be frozen for up to 2 months.
When ready to eat, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until they are heated through and crispy.
Alternatively, you can reheat them in a skillet over medium heat with a small amount of vegetable oil to restore their crispiness.
Avoid microwaving the pancakes as it can make them rubbery and less enjoyable.
If you have leftover batter, store it in an airtight container in the refrigerator for up to 2 days. Stir well before using again.
To freeze the batter, pour it into a resealable plastic bag, lay it flat, and freeze. Thaw in the refrigerator overnight before using.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the Korean pancakes on a baking sheet lined with parchment paper. Bake for 10-15 minutes until they are heated through and regain their crispiness.
Heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Place the Korean pancakes in the skillet and cook for 2-3 minutes on each side until they are warmed and crispy.
Use a toaster oven set to 350°F (175°C). Place the Korean pancakes directly on the rack or on a baking sheet. Toast for 5-7 minutes until they are hot and crispy.
For a quick method, use the microwave. Place the Korean pancakes on a microwave-safe plate and cover with a damp paper towel. Microwave on high for 1-2 minutes. Note that this method may not retain the crispiness as well as other methods.
If you have an air fryer, preheat it to 350°F (175°C). Place the Korean pancakes in the air fryer basket in a single layer. Cook for 3-5 minutes until they are hot and crispy.
Best Tools for This Recipe
Mixing bowl: Use this to whisk together the flour, cold water, soy sauce, and salt until smooth, and to mix in the julienned vegetables.
Whisk: Essential for blending the flour, water, soy sauce, and salt into a smooth batter.
Frying pan: This is where you will cook the pancakes, ensuring they become golden brown and crispy.
Ladle: Handy for pouring the batter into the frying pan in even portions.
Spatula: Use this to flip the pancakes and ensure they cook evenly on both sides.
Measuring cups: Necessary for accurately measuring the flour and water.
Measuring spoons: Useful for measuring the soy sauce and salt.
Knife: Needed for julienning the mixed vegetables like carrots, zucchini, and green onions.
Cutting board: Provides a safe surface for cutting and preparing the vegetables.
Serving plate: Use this to serve the hot pancakes once they are cooked.
How to Save Time on This Recipe
Prepare ingredients in advance: Chop and julienne the vegetables ahead of time to streamline the cooking process.
Use a non-stick pan: A non-stick pan ensures even cooking and reduces the need for excessive oil.
Batch cooking: Cook multiple pancakes at once if your pan is large enough to save time.
Pre-mix batter: Prepare the batter and store it in the fridge for up to a day to cut down on prep time.
Use a food processor: Quickly julienne the vegetables using a food processor to save time on manual cutting.
Korean Pancakes Recipe
Ingredients
Main Ingredients
- 1 cup All-purpose flour
- 1 cup Cold water
- 1 tablespoon Soy sauce
- 1 teaspoon Salt
- 1 cup Mixed vegetables (carrots, zucchini, green onions) Julienned
- 2 tablespoon Vegetable oil For frying
Instructions
- In a mixing bowl, whisk together the flour, cold water, soy sauce, and salt until smooth.
- Add the julienned vegetables to the batter and mix well.
- Heat a frying pan over medium heat and add a tablespoon of vegetable oil.
- Pour a ladleful of batter into the pan and spread it out evenly. Cook for 3-4 minutes on each side until golden brown and crispy.
- Repeat with the remaining batter, adding more oil as needed.
- Serve hot with your favorite dipping sauce.
Nutritional Value
Keywords
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