Korean pancakes (known as 'Jeon' in the Korean language) is a popular dish in Korean culture. It's not just ideal for breakfast, they're eaten at all meal times, either as an appetizer, side dish or as snacks. You can find many variations of Jeon, most common are scallion (spring onion), Kimchi (spicy pickled cabbage, the national dish of Korea), or seafood. This recipe is a scallion (Pa Jeon) version.
1 medium potato, peeled and julienned
1 carrot, peeled and julienned or grated
1 thinly sliced green pepper
1 thinly sliced red pepper
1 bunch of sliced scallions
1 cup flour
½ tsp salt
1 Tbsp egg replacer
1 cup water
1 Tbsp sesame oil
Vegetable oil for pan frying (approximately 1½ Tbsp for each pancake)
2 Tbsp mushroom soy sauce
1½ Tbsp rice vinegar
1 tsp red chilli paste
1 tsp white sesame seeds
6 peeled and chopped garlic cloves
2 Tbsp thinly sliced scallions (white part only)
1 minced garlic clove
- In a medium bowl, mix the flour, salt, egg replacer, water and sesame oil. Mix until a smooth batter is formed. If the batter is still thick, add a little more water (it should be the consistency of pancake batter). Stir in the potato, carrots, red pepper and scallions.
- Heat a nonstick skillet over medium-high heat. Let it heat for 15-20 seconds and then coat the bottom with vegetable oil. Ladle in about a quarter of the batter and spread it out evenly into a circle. Cook for 5 minutes until the edges start browning. Then flip and cook for another 3-5 minutes (to flip the pancake, you can place a large plate on top of the frying pan, invert the pan over the plate, and transfer the pancake to the frying pan to cook the other side).
- When cooked, transfer the pancake on a plate lined with a paper towel to drain the oil (if necessary) and then place on serving plate.
- Repeat steps 1 to 3 with the remaining batter.
- When the pancakes are all done, slice it or cut into wedges. There you go, your vegan 'Jeon' is now ready, enjoy!
- For the sauce: In a small bowl, mix all the ingredients for the sauce.
- Garnish with chopped scallions and serve hot.
Serves 2 people
Recipe supplied by Marjorie Marino, Bulacan, Philippines
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