Korean Pancake , or jeon, are a beloved dish in Korean cuisine, known for their crispy exterior and savory fillings. Unlike the sweet, fluffy pancakes typically associated with Western breakfasts, Korean pancakes are savory and packed with flavors, making them a versatile dish for any time of day.

Why You Will Love This Recipe

Flavorful and Savory: Korean pancakes are bursting with umami flavor, thanks to ingredients like soy sauce, garlic, and sesame oil. They offer a savory alternative to the traditional sweet pancakes.
Versatile: You can tailor the fillings to suit your taste, whether you prefer vegetables, meat, or seafood. They’re perfect for using up leftovers or creating a dish with ingredients you love.
Crispy and Tender: The combination of a hot pan and a well-balanced batter results in a perfect crispy exterior while maintaining a soft, tender interior.
Quick and Easy: Despite their impressive taste, Korean pancakes are simple to make and cook quickly, making them ideal for busy weeknights or spontaneous meals.

Tips and Tricks

Don’t Overmix the Batter: The key to the perfect Korean pancake batter is not overmixing. Gently whisk the ingredients until combined; lumps are okay. Overmixing can make the pancakes dense.

Crispier Pancakes: For extra crispy edges, increase the amount of cornstarch in the batter and make sure the oil is hot enough before adding the pancakes to the pan.

Fillings: Experiment with different fillings based on what you have on hand. Vegetables like mushrooms, bell peppers, and spinach work great, as do proteins like beef, pork, or tofu.

Control the Heat: Cooking the pancakes on medium-high heat ensures they get crispy without burning. Adjust the heat as needed while cooking.

Variations

Kimchi Jeon (Kimchi Pancake): A popular variation of Korean pancakes includes kimchi as the main filling. The tangy and spicy flavor of the kimchi adds a bold kick to the pancakes. For a vegetarian option, omit the meat and focus on vegetables and kimchi.
Seafood Jeon: Incorporating seafood, such as shrimp, squid, or small fish, creates a more delicate pancake. Simply chop the seafood into bite-sized pieces and add them to the batter.
Vegetable Jeon: If you prefer a lighter option, skip the meat and go for a vegetable-packed pancake. You can use a combination of zucchini, mushrooms, onions, and carrots to create a colorful and tasty filling.
Spicy Gochujang Jeon: For an extra spicy kick, add gochujang (Korean chili paste) to the dipping sauce or directly into the batter.

How to Serve

Korean pancakes are often served as a snack, appetizer, or side dish. Here are a few ideas on how to serve them:

With Dipping Sauce: A soy-based dipping sauce with sesame oil, rice vinegar, garlic, and a bit of chili flakes is a classic accompaniment for Korean pancakes.
As a Main Dish: Serve the pancakes as a main course, paired with a bowl of steamed rice or soup for a complete meal.
In a Korean Meal: Korean pancakes are often part of a larger spread of dishes, like banchan (side dishes), making them an ideal addition to any Korean feast.

How to Store

Korean pancakes are best enjoyed fresh, but if you have leftovers, you can store them for later:

In the Refrigerator: Allow the pancakes to cool completely, then store them in an airtight container in the fridge for up to 2-3 days. Reheat in a skillet over low heat for a crispy texture.
In the Freezer: To freeze, place the pancakes in a single layer on a baking sheet and freeze them for about 30 minutes. After that, stack them with parchment paper in between each pancake and store them in a freezer-safe bag. Reheat by pan-frying or microwaving for a quick meal.

Recipe FAQs

1. Can I make the batter ahead of time?

Yes, you can prepare the pancake batter in advance and refrigerate it for up to 24 hours. This allows the flavors to meld together, resulting in even tastier pancakes.

2. Can I use gluten-free flour for this recipe?

Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just keep in mind that the texture might change slightly, so experiment to find the best combination for your taste.

3. How do I get my pancakes crispy?

To get a crispy texture, make sure the oil is hot enough before adding the batter to the pan. Also, don’t skimp on the cornstarch in the batter, as it helps achieve that crispiness.

4. Can I add meat to the pancakes?

Absolutely! Thinly sliced pork, beef, or chicken works great as a filling. You can sauté the meat before adding it to the batter or cook it directly in the pancake.

5. How do I know when my pancake is ready to flip?

Wait until the edges of the pancake are golden brown and small bubbles begin to form on the surface before flipping. This ensures the pancake is cooked through and will hold its shape.

Yield: 4

Korean Pancake

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Pajun:

2 cups all-purpose flour
1 ½ cups water
1 large egg
1 ½ tsp sea salt
2 cups frozen hash browns, thawed
1 cup shredded carrots
1 red bell pepper, julienned
1 small zucchini, julienned
1 bunch green onions, cut into 1-inch sections
Pepper to taste
Vegetable oil for cooking

For the Dipping Sauce:

½ cup low-sodium soy sauce
¼ cup water
1 tbsp rice vinegar
2 tbsp sugar
1 tbsp sesame oil
1 garlic clove, minced
1 tsp sesame seeds
¼ tsp crushed red pepper

Instructions

Make the Dipping Sauce: In a microwave-safe bowl, whisk together the soy sauce, water, rice vinegar, sugar, sesame oil, garlic, sesame seeds, and red pepper. Microwave for 1-2 minutes until the sugar dissolves. Set aside.
Prepare the Pancake Batter: In a large bowl, whisk the flour, water, egg, and salt until smooth. Stir in the thawed hash browns, then set the batter aside to rest.
Cook the Vegetables: Slice the bell pepper, zucchini, and green onions into thin strips. Mix them into the batter, along with the shredded carrots. Add pepper to taste. If the batter feels too thick, add a few tablespoons of water until it’s the right consistency.
Fry the Pajun: Heat two non-stick skillets over medium-high heat and add a little vegetable oil to each. Pour enough batter into each skillet to cover the bottom, spreading it evenly. Fry for 4-5 minutes on each side until golden and crispy.
Serve: Cut the pajun into wedges and serve warm with the dipping sauce.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 545Total Fat 18gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 15gCholesterol 47mgSodium 2075mgCarbohydrates 84gFiber 6gSugar 10gProtein 14g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

Final Thoughts

Name: Korean Pancake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ cups water; 1 large egg; 1 ½ tsp sea salt; 2 cups frozen hash browns, thawed; 1 cup shredded carrots; 1 red bell pepper, julienned; 1 small zucchini, julienned; 1 bunch green onions, cut into 1-inch sections; Pepper to taste; Vegetable oil for cooking; ½ cup low-sodium soy sauce; ¼ cup water; 1 tbsp rice vinegar; 2 tbsp sugar; 1 tbsp sesame oil; 1 garlic clove, minced; 1 tsp sesame seeds; ¼ tsp crushed red pepper

Korean pancakes are a delightful and versatile dish that can be enjoyed by anyone. With their crisp edges, savory fillings, and umami-packed flavor, they are sure to become a regular in your meal rotation. Whether you’re looking for a light snack or a hearty main dish, these pancakes will never disappoint!

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