Vegetable Pancakes vegetable_pancakes



Korean Vegetable Pancake (Jeon)

Serve with all of your favorite side dishes and dipping sauce.

korean vegetable pancake

·  1 carrot
·  1 large leek
·  6 green onions
·  1 large zuchinni
·  1 large yellow squash
·  2 fresh jalapeno pepper, diced
·  salt
·  pepper
·  flour
·  water

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.
korean vegetable pancake
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