Are you craving a delicious, satisfying, and surprisingly easy meal? Look no further than this vegan Korean pancake recipe! These savory pancakes, also known as jeon, are a fantastic appetizer or a light yet fulfilling dinner. Packed with flavor and texture, this recipe is perfect for weeknight dinners or impressing guests. Get ready to experience the magic of homemade Korean cuisine – even if you’re a beginner in the kitchen!
Ingredients:
This recipe makes about 6-8 pancakes.
- 1 cup all-purpose flour (or gluten-free blend for a gluten-free option)
- 1/2 cup cornstarch
- 1 cup water (plus extra for adjusting consistency)
- 1/2 cup finely chopped kimchi
- 1/4 cup finely chopped scallions
- 1/4 cup finely chopped carrots
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1/2 teaspoon ground black pepper
- Vegetable oil, for cooking
Instructions:
Step 1: Prepare the Batter
In a large bowl, whisk together the flour and cornstarch until well combined. Gradually add the water, whisking constantly to avoid lumps. The batter should be smooth and slightly thick, like a crepe batter. Add more water, a tablespoon at a time, if needed to achieve the right consistency.
Step 2: Add the Flavor
Stir in the kimchi, scallions, carrots, soy sauce, sesame oil, garlic, and black pepper. Mix everything until well incorporated. Let the batter rest for about 10-15 minutes. This allows the flour to fully hydrate, resulting in a more tender pancake.
Step 3: Cook the Pancakes
Heat a tablespoon of vegetable oil in a large non-stick skillet or griddle over medium heat. Once the oil is hot, pour about 1/4 cup of batter onto the hot surface for each pancake.
Step 4: Achieve Golden Perfection
Cook for about 2-3 minutes per side, or until golden brown and crispy. Use a spatula to gently flip the pancakes when the edges begin to set and the bottom is golden.
Step 5: Serve & Enjoy!
Remove the cooked pancakes from the skillet and place them on a wire rack to drain any excess oil. Serve immediately with your favorite dipping sauce, such as soy sauce, gochujang (Korean chili paste), or a simple sriracha mayo.
Cooking Tips for Perfect Pancakes:
- Don't overcrowd the pan. Cook the pancakes in batches to ensure even browning and cooking.
- Adjust the amount of oil as needed to prevent sticking.
- For extra crispy pancakes, let the batter rest for a longer period (up to 30 minutes).
Variations:
- Add other vegetables: Mushrooms, zucchini, bell peppers, or spinach would all be delicious additions.
- Spice it up: Add a pinch of red pepper flakes or gochugaru (Korean chili flakes) to the batter for a spicy kick.
- Protein boost: Add cooked tofu or tempeh for a heartier pancake.
Nutritional Information (per pancake, approximate):
- Calories: Around 150-200
- Protein: 5-7 grams
- Carbohydrates: 25-30 grams
- Fat: 5-8 grams
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This vegan Korean pancake recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It’s a quick dinner idea that's both delicious and satisfying. Enjoy the simple joy of homemade cooking and the amazing flavors of Korean cuisine!