Crispy and Savory Dried Shrimp Zucchini Jeon (Pancake)
Crispy and Savory Dried Shrimp Zucchini Jeon (Pancake)
Easy Zucchini Jeon Recipe: Chewy and Crispy! How to Make Zucchini Pancakes with Dried Shrimp and Cheongyang Pepper
Introducing ‘Zucchini Chaeyeon’ (thinly julienned zucchini pancake), a delicious variation from the traditional round zucchini jeon. This recipe uses only a small amount of pancake mix or flour to highlight the natural flavor of the zucchini. Dried shrimp, roughly ground for texture, adds a delightful chewiness and savory depth, while Cheongyang peppers provide a subtle spicy kick. The result is a pancake that is both chewy and wonderfully crispy, making it hard to stop eating! It’s perfect as a side dish for rice or as a snack with drinks. Enjoy this irresistible flavor, especially on a rainy day! (Measurements are based on a standard Korean rice spoon).
Ingredients- 1 medium zucchini
- 1/2 cup pancake mix (buchim garu)
- 1 Cheongyang pepper
- 20g dried shrimp
- 0.5 Tbsp salt
Cooking Instructions
Step 1
Although the recipe might indicate half a zucchini, we’ll be using one whole medium zucchini for a generous batch.
Step 2
Wash the zucchini thoroughly under running water and trim off both ends. Leave the skin on. Slice it thinly into rounds, then julienne them as finely as possible.
Step 3
Since this recipe uses minimal batter, relying on a small amount of flour to bind the ingredients, it’s crucial to cut the zucchini into very thin strips. If the juliennes are too thick, they won’t stick together well and the pancake may fall apart.
Step 4
Cut the Cheongyang pepper in half lengthwise, remove the seeds, and mince it finely. If you’re making this for children, you can omit the Cheongyang pepper or adjust the quantity to your preference.
Step 5
Place the julienned zucchini in a bowl. Sprinkle with 0.3 Tbsp of salt and gently toss to coat evenly. Let it sit for about 3-5 minutes to lightly salt. Avoid salting for too long, as this can draw out excess moisture, making the batter too wet and causing the pancake to tear easily during cooking.
Step 6
While the zucchini is salting, lightly toast the dried shrimp in a dry pan without any oil until fragrant. This process removes any fishiness and enhances their savory flavor. Instead of grinding them into a fine powder, pulse them in a grinder or finely chop them by hand, leaving some texture. This creates a satisfying chewiness and a flavor reminiscent of shrimp crackers, providing enough seasoning so you don’t need to add extra salt.
Step 7
The zucchini should now be slightly softened and have released some moisture. Do not rinse it. Gently press the zucchini between your hands to squeeze out the excess water. Place the squeezed zucchini back into the bowl. Add the minced Cheongyang pepper, the ground dried shrimp, and the pancake mix.
Step 8
Mix everything together until the ingredients are well combined. (Tip: While Chef Baek Jong-won’s recipe uses starch for a chewier texture, using pancake mix here will result in a crispier jeon.) Heat a generous amount of oil in a frying pan over medium-high heat. Once the oil is shimmering, carefully place a portion of the zucchini mixture into the pan and spread it out thinly and evenly. Thin pancakes cook up crispier.
Step 9
Start cooking over medium-high heat to get a good sear, then reduce the heat to medium-low to cook through without burning. You’ll know the bottom is ready to be flipped when the pancake moves freely in the pan if you tilt or gently shake it. Flipping at this stage ensures it won’t tear. If you’re not confident with flipping, you can place a plate over the pan, invert the pancake onto the plate, and then carefully slide it back into the pan to finish cooking without any tearing.
Step 10
Your pancakes are now beautifully golden brown and wonderfully crispy! Jeon is best enjoyed fresh and hot. This batch yielded about 2 pancakes on a 26cm pan, and they were so delicious that they disappeared in the blink of an eye – a little secret!
Step 11
I had an extra zucchini that was perfect for making today, especially with the rainy weather. It was fortunate I decided to make this jeon, as the zucchini might have gone bad otherwise. It was a satisfying way to use it up, filling the kitchen with a wonderful aroma.
Step 12
The addition of dried shrimp fills the air with a delightful shrimp aroma, much like enjoying shrimp crackers. The occasional bite of spicy Cheongyang pepper adds a wonderful complexity, making these pancakes incredibly addictive. I couldn’t stop reaching for more!
