Crispy Carrot and Zucchini Jeon (Korean Pancake)
Crispy Carrot and Zucchini Jeon (Korean Pancake)
How to Make Deliciously Crispy Carrot and Zucchini Jeon
This Carrot and Zucchini Jeon is a delightful dish where the saltiness is evenly distributed, bringing out the natural sweetness of the zucchini and carrots. If you have zucchini and carrots at home, give this a try! We’ll show you how to make a jeon that stays wonderfully crispy, even when cooled.
Main Ingredients- 1/2 zucchini
- 40g carrot
- 1/2 cheongyang chili pepper (or jalapeño)
- 1/2 red chili pepper
Seasoning & Others- 1/2 tsp coarse sea salt
- 2 Tbsp pancake mix (buchim garu)
- Generous amount of cooking oil
- 1/2 tsp coarse sea salt
- 2 Tbsp pancake mix (buchim garu)
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash the zucchini thoroughly and pat it dry. Then, julienne it into thin, long strips. Cutting them thinly will help them cook evenly and prevent the jeon from becoming too thick.
Step 2
Julienne the carrot to a similar thickness as the zucchini. Finely mince the cheongyang chili and red chili peppers after removing the seeds. These will add color and a pleasant kick.
Step 3
In a bowl, add the julienned zucchini and 1/2 teaspoon of coarse sea salt. Gently mix and massage the salt into the zucchini. Let it sit for 20 minutes to draw out moisture, which is key for a crispy texture.
Step 4
After 20 minutes, place the salted zucchini in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. Removing excess water is crucial for achieving a crispy jeon.
Step 5
In a large bowl, combine the squeezed zucchini, julienned carrots, minced chili peppers, and 2 tablespoons of pancake mix. Mix everything well. The batter might seem a bit dry, but the zucchini will release more moisture as you mix and cook. Avoid adding extra water.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Scoop spoonfuls of the batter onto the hot pan, shaping them into your desired pancake size. Cook until golden brown and crispy on both sides. It’s best to flip the jeon once the bottom is set and golden to prevent it from breaking.
Step 7
While the jeon is cooking, prepare the dipping sauce (if using). In a small bowl, whisk together 1 tablespoon of soy sauce, 1 tablespoon of brewed vinegar, and a pinch of red chili flakes. The jeon is flavorful on its own due to the salted zucchini, but this sauce adds an extra layer of deliciousness.
