Crispy & Chewy Zucchini Jeon (Shredded Zucchini Pancake)
Crispy & Chewy Zucchini Jeon (Shredded Zucchini Pancake)
A Delicious Zucchini Jeon That Pairs Perfectly with Makgeolli
While shredding carrots, I suddenly craved a zucchini pancake. After making one shredded zucchini jeon and tasting it, I felt like reaching for some makgeolli, and it turned into a perfect drinking snack! This jeon is wonderfully satisfying on its own, but it also makes a fantastic side dish. Let’s make this delightful zucchini jeon together!
Main Ingredients- 1 medium zucchini
- 1/2 medium onion
- A small piece of carrot (about 1/4 of a medium carrot)
Batter Ingredients- 2 cups pancake mix (approx. 200g)
- 2 cups cold water (approx. 400ml)
- 1 egg
- 1 Tbsp soy sauce
- Generous amount of cooking oil (approx. 3 Tbsp, for frying)
- 2 cups pancake mix (approx. 200g)
- 2 cups cold water (approx. 400ml)
- 1 egg
- 1 Tbsp soy sauce
- Generous amount of cooking oil (approx. 3 Tbsp, for frying)
Cooking Instructions
Step 1
First, prepare the zucchini, onion, and carrot. Wash the zucchini and trim the ends. Peel the onion and carrot. Shred all three vegetables as thinly as possible, about the thickness of a chopstick (around 4mm). This ensures a pleasant texture when cooked and prevents the pancake from breaking apart. Place the shredded vegetables in a large bowl. In a separate bowl, combine the pancake mix and cold water in a 1:1 ratio to make the batter. Whisk until smooth and lump-free. Add the egg and soy sauce, and mix again. Pour this batter over the shredded vegetables and gently toss to coat them evenly. Be careful not to overmix.
Step 2
Now, let’s start frying! Heat a frying pan over medium heat. Add a generous amount of cooking oil – enough to coat the bottom generously. Plenty of oil helps the jeon become crispy and prevents sticking.
Step 3
Once the pan is hot, spoon in a portion of the vegetable and batter mixture. Spread it out evenly into a round shape, like a pizza. It’s important to spread it thinly for even cooking and a crispy texture.
Step 4
Cook over medium heat for about 2-3 minutes. Then, gently shake the pan. If the jeon slides smoothly, it’s time to flip. Lower the heat to medium-low. Cooking it slowly is key to prevent burning. You’ll see the zucchini become translucent and turn a golden brown. You can also gently lift the edge of the jeon with a spatula to check if it’s golden before flipping.
Step 5
Ta-da! One side of the shredded zucchini jeon is beautifully golden brown. Now, carefully flip it over with your spatula. After flipping, press down gently around the edges with the spatula to ensure the other side cooks evenly and becomes crispy. If it seems like there isn’t enough oil, you can add a little more around the edges for extra crispiness.
Step 6
Gently lift the edge with your spatula to check if the other side is golden brown. If the vegetables look slightly charred and appetizing, it’s perfectly cooked. Transfer the finished jeon to a plate. If you prefer an even crispier jeon, you can flip it back over and cook for another minute or two.
Step 7
One zucchini yields about 3 delicious shredded zucchini jeon! The natural sweetness of the vegetables combined with the savory pancake mix is truly delightful. They are delicious on their own, but if serving as a side dish, cut them into bite-sized pieces and arrange them attractively on a plate. Served with warm rice, it makes for a wonderful meal!
