Korean Vegetable Pancake (Jeon)
Serve with all of your favorite side dishes and dipping sauce.
· 1 carrot
· 1 large leek
· 6 green onions
· 1 large zuchinni
· 1 large yellow squash
· 2 fresh jalapeno pepper, diced
Cut all vegetables into julienne pieces approximately 2 inches in length. In a small bow, mix flour and water together to form a thin paste. The paste should be a little thinner than pancake batter. Whisk the batter until smooth throughout.
Next, add the vegetables and season with salt and pepper.
In a greased non-stick skillet, drop the mixture as large spoonfuls over med/high heat. The portion size can vary according to taste. I prefer to make mine about 4 to 5 inches in diameter. Flip them over to brown evenly on both sides.
Serve with soy or preferred sauce.
Let's watch Maangchi of www.maangchi.com walk us through the making of Korean Vegetable Pancakes!
Thank You for your great work Maangchi
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