Jeon Recipe: How to Make Savory Korean Pancakes

For the spicy soy dipping sauce:

• 2 tablespoons soy sauce
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• ½ teaspoon gochujang chili pepper paste
• ½ teaspoon sesame oil
• 1 teaspoon toasted sesame seeds

For the savory pancakes:

• 1 cup all-purpose flour
• ¼ cup rice flour, potato starch, or cornstarch
• 1 teaspoon baking powder
• 2–3 garlic cloves, minced
• ½ teaspoon kosher salt
• ⅔ cup cold water, plus more as needed
• Vegetable oil, for pan-frying
• 2 bunches small scallions (green onions), ends trimmed, halved lengthwise as needed
• 1 small zucchini, shredded
• 1 medium carrot, shredded

1. 1

   First, make the dipping sauce. In a small bowl, combine the soy sauce, water, rice vinegar, sugar, gochujang, sesame oil, and sesame seeds. Whisk well, and set aside.

2. 2

   In a large bowl, combine the all-purpose flour, rice flour, baking powder, garlic, and salt.

3. 3

   Add cold water to the dry ingredients and whisk until evenly combined. Add splashes of ice water as needed; the batter should be on the thin side, but not too watery.

4. 4

   In a non-stick pan or a well-seasoned cast iron pan, heat 2 tablespoons of oil over medium heat.

5. 5

   Arrange half of the scallions, zucchini, and carrots in a neat layer in the pan.

6. 6

   Ladle ½ cup of pancake batter over the scallions and tilt the pan to coat the scallions in batter.

7. 7

   Cook until the underside is crispy and golden brown, but the top is still loose, about 3–4 minutes.

8. 8

   Flip the vegetable pancake and cook the other side until crisp. Transfer the pancake to a plate lined with paper towels and repeat with the remaining scallions, egg batter, and vegetables.

9. 9

   Serve with dipping sauce on the side.

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