Korean Vegetable Pancake

Korean vegetable pancake, also known as “jeon” or “buchimgae,” is a popular Korean dish that can be enjoyed as a snack, appetizer, or side dish. It is made by mixing flour, water, and eggs with various chopped vegetables and pan-frying the mixture until golden brown and crispy.

Here is a simple recipe for a Korean vegetable pancake:

Ingredients of Korean Vegetable Pancake

• 1 cup all-purpose flour
• 1/2 cup water
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup chopped vegetables (such as zucchini, onion, scallions, and carrots)
• Vegetable oil for frying

How to Make Korean Vegetable Pancake

1. In a large bowl, whisk together the flour, water, eggs, salt, and black pepper until smooth.
2. Add the chopped vegetables to the batter and mix well.
3. Heat a large skillet over medium-high heat and add enough oil to coat the bottom of the pan.
4. Spoon the batter into the skillet, using about 1/4 cup for each pancake.
5. Fry the pancakes until golden brown and crispy, about 2-3 minutes per side.
6. Transfer the pancakes to a paper towel-lined plate to drain off any excess oil.
7. Serve the pancakes hot with dipping sauce (such as soy sauce or vinegar).

Enjoy your delicious Korean vegetable pancake!