KOREAN VEGETABLE PANCAKE (JEON)
Korean jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious treats are served as a side dish or as a complete meal. this recipe combines several types of vegetables with a light batter to make a delicate, flavorful jeon. It's a great recipe for the end of summer when fresh vegetables are plentiful (and a great use for the huge zucchinis lurking in your garden). Serve jeon with spicy soy dipping sauce.
Provided by Bren
Categories Main Dish
Time 30m
Number Of Ingredients 17
Steps:
- Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
- Stir flour into vegetables until well distributed.
- Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
- Stir in salt and pepper
- Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
- Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
- Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.
- Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
- Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
- Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.
Nutrition Facts : ServingSize 1 pancake, Calories 70 calories, Sodium 138.2mg, Fat 0.5 g, Carbohydrate 14.2 g, Protein 2.2 g, Cholesterol 14.2 g
VEGETABLE PAJEON (KOREAN SCALLION PANCAKES WITH VEGETABLES)
Crisp at the edges, soft at the center and filled scallions and other vegetables, these irresistible, comforting pancakes (adapted from Sohui Kim of Insa and the Good Fork restaurants in Brooklyn) make for a quick dinner that you can throw together on any given weeknight. It's extremely forgiving, so feel free to use whatever vegetables you have on hand. Ms. Kim recommends finely shredded raw vegetables, or even leftover cooked vegetables. And if you don't have the bandwidth to make a dipping sauce, a drizzle of soy sauce and squirt of Sriracha adds verve without any work. Serve pajeon by itself or topped with a fried egg or two, if you want to add protein.
Provided by Melissa Clark
Categories dinner, weekday, pancakes, vegetables, main course
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Prepare the pancakes: In a large bowl, whisk together all-purpose flour, potato starch, salt and baking powder.
- In a medium bowl, combine water, egg and kimchi. Whisk kimchi mixture into flour mixture, and whisk until smooth. Fold in vegetables and about three-quarters of the scallions. (Save the rest for garnish.)
- In a large nonstick skillet over medium heat, heat 2 tablespoons oil. Scoop 1/4 cup portions of batter into the skillet, as many as will fit while not touching, flatten, and fry until dark golden on the bottom, about 2 to 3 minutes. Flip and continue to fry until other side is browned, 2 to 3 minutes. Transfer to a paper towel-lined plate and sprinkle with a little more salt. Continue with remaining batter.
- Before serving, make the dipping sauce: In a small bowl, stir together soy sauce, vinegar, ginger or garlic (if using), sesame oil and sugar. Sprinkle sliced scallion over pancakes, and serve with dipping sauce on the side.
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