I made vegetable pancake this time.
Ingredients:
1/2 cup flour, 2/3 cup water, 1 ts salt, 1 egg, some scallop and shrimp (optional),some green onions, Asian chives, zucchini, and green chili pepper and vegetable oil.
This food reminds me of my mother’s side grandmother who passed away a long time ago. When I was young, my mother used to send me and my siblings to her mother’s house located in a small village in the countryside during school vacation.
My grandmother was number one cook in the world!
Whatever she made, it was so tasty! I remember she made this vegetable pancake all afternoon because she had to feed so many family members. while she was cooking this pancake, we all waited watching what she was doing until it’s cooked. Once she brought it, we ate it very fast!
When it’s a rainy weekend, one of family members says, “Do we have some materials for “Jeon”(pancake)? Let’s make it!”
- Place ½ cup of flour, 1 ts salt, ⅔ cup of water in a big bowl and mix it.
- Chop ½ cup worth of green onions, 3 cups of Asian chives, and shred ½ cup of zucchini. This will make 4 cups of vegetables.
- Put chopped vegetable into the mixture of flour and water and mix it up.
- Chop 2/3 cup worth of shrimp and scallop.
- In a big heated pan, put some oil and spread the vegetable pancake batter thinly. Lower the heat down to medium.
- Place the chopped seafood over the top and press it down with a spoon or spatula.
- When the pancake is cooked about 70%, beat one egg and spread it in the center of the pancake and cook a few minutes over low heat.
- Turn the pancake over with a spatula.
- Add more oil if needed, and serve it hot with dipping sauce by mixing 1 tbs of soy sauce and ½ tbs of vinegar.
*tip: To make it crispier, add oil more generously and use your spatula to lift the edge of your pancake so that vegetable oil can reach the center. Press the pancake slightly with your spatula.
Dear Maangchi,
Thank you so much for the great recipes! I tried making the Korean pancake today, and I have a question for you… I’ve never had Korean pancakes, what is supposed to be the texture of the inside?
Mine was very soft on the inside, and I was a bit nervous if it perhaps wasn’t cooked through. Perhaps the pan that I used was too small, it’s 9 inches in diameter. I think that all the vegetables started releasing juice, and that’s why it became soft on the inside. Is that how it’s supposed to be?
Thank you!
make sure its not more than 1 cm thick.. as long as it is crispy on the outside and not too watery in the inside its fine that its soft. try not to make it too thick (maybe make two pancakes instead with the recipe above) so it is crispier. :) enjoy~ soft is okay as long as the seafood is fully cooked.
koralex90! I don’t know how much thank you for answering people’s questions! Your answer is exactly what I would say! : )
Don’t forget Maangchi’s tip (from hobakjeon vid)! Make it extra crispy by cooking it in a few drops of sesame oil.
Dear Maangchi,
We had a Christmas dinner with lots of recipes (all meat-free) from your website. It was awesome! Photos are here: http://www.flickr.com/photos/cybergabi/4214289059/
I loved the pancakes and the spinach side dish best. The soup with the dumplings was a bit disappointing, considering the amount of time and effort it took – maybe we should have gone for the spicy one? Neither of us ever had gingko nuts before, but we found them pretty great.
Thanks a lot for your wonderful recipes – we had a really great time, and awesome food too!
yay! I just checked your photo page. Everything looks great!
The pancakes look very circle shape and your spinach side dish looks very green! : ) How can I show all these beautiful photos to my other readers? I want every single person who is interested in Korean cooking to see the photos!
Thank you very much!
i want to know what is the name of this dish in Korean… please reply to my email thx..
It’s called “yachaejeon” (야채전) in Korean. Check the top of this page.
dear maangchi..i really love ur site..
i really curious about zucchini…
i saw some vid, she use a vegetable that physically looks like zucchini
just the inside colour different..(little bit orange like pumpkin).
b’cause i saw on your vid the colour of the inside part is white, or there are another kind of zucchini in korea?
thanks alot^^
My pancake sticked to my pan, so I couldn’t flip it and it didn’t look very nice. However, the taste made up for it!
Note to self: buy a non-stick pan…
I put my non-stick pan in my secret drawer so that nobody else can touch it. : )
omg! i almost broke my pancake when i flipped it! >.<
Thank you, Maangchi!
I just made this pancake for dinner. It is so unbelievably delicious! It is my new favorite Korean dish!
Can I use the mushroom flour I see in the E-Mart? I see an aisle with a couple of different pancake flours and I am interested in what looks like the mushroom based one. What do you think? Is there a difference in the measurement?
Hi Maangchi!
I have one question want to ask you. In this recipes, you used flour for it. So, what kind of the flour was you use? Can you tell me? Also, I really love Korean food, I’m trying cook Korean food now ^^ … anyway, hope you success with your cooking
Thanks and bye
I use all purpose flour for this. Good luck with Korean cooking, let me know how it turns out. Thanks!
Hi Maangchi,
I’m a New Yorker living in Seoul, Korea for the last year. I love Korean food but have no idea how it’s made most of the time. When I leave Korea, I’d like to be able to recreate the dishes I’ve eaten here. So I’m very thankful for your food blog. I love your videos and wish I could do the same on my food blog but I have a tiny kitchen so that’s not possible. FYI, you’re also the most fashionable food blogger I’ve seen so far.;D
Wow, you are such a cool food blogger! I love it!
http://thetravelingtastebud.blogspot.com/
Hi Maangchi! I tried out your recipe and it was AMAZING! I’m really glad that I found your site. I’m an Adopted Korean and have many Adopted Korean friends. We all love Korean food, and I am definitely sensing a Korean dinner soon ^-^ I do have one question though. I have heard of a Kimchi pancake. Would/Should I add anything else besides the Kimchi? Also, what kind of vinegar do you use in the dipping sauce?
Hi, Lauren!
Sorry about my late reply! To make kimchi jeon (kimchi pancake), I make the batter with chopped kimchi (sour taste), and some kimchi juice, sugar, flour, and water. I use apple vinegar. Thank you very much for your interest in my recipes!
Hehe, today i just made this but i think i put too less flour. It looked lke a patch of grass and also i had trouble with flipping. But it still ended up delicious :)
It looked like a patch of grass? haha! Your expression is so funny!
I will try that again, and will let you know how it comes out! thanks a lot maangchi.
HI maangchi, I made the pancake tonight, and it was not like yours at all. mine came out soft not crispy, and can you tell me what I’ve done wrong? I put 1/2 cup of flour like you, but i didn’t have 2/3 measurement cup, so I used 1/3 cup twice~ I wonder if thats the problem.
I use 2 of 1/3 cup to make 2/3 cup, too.
Why don’t you cook longer with more vegetable oil? You could use more flour to make thicker batter.
Hi happymom: You can use 1/4 cup cornstarch + the 1/4 cup flour. I use this measurement in Maangchi’s recipe and it comes out crispy.
Would you know how to make potato pancake? i had it at a korea restaurant and it was very good =)
Thank you for your request. Potato pancake recipe will be posted someday.
Maangchi,
O my goodness, I am so thankful for your videos. I’ve always loved Korean food, and love to make it myself now.
Something I had tonight was this recipe, but there was squid added into the dish. Or maybe octopus… not sure, but one of the two for sure. My wife fell in love with it as well. And she is usually not very adventurous. I keep trying to get her to put the red pepper paste in her bimbim-bap, and mix it up, but she insists on eating all the parts separately… hehe.
Thanks again for the service you are providing to us online foodies!
My mom would make this all the time, she would put squid/octopus (not sure what it is either, have to ask her) and little bits of kimchi, plus vegetables. This dipped in Cho Kanjang (soy sauce + vinegar) OMG mm mm good!!
Hi Maangchi: Can you make the vegetable pancake using whole wheat flour instead of white flour? Also, is there a easy way to turn the pancake over if you don’t know how to flip the pancake over? I guess, slide the pancake onto a plate and then turn over the plate back into the pan?
We had a great dining experience for our first time in a Korean restaurant. We were surprised that along with your meal, your meal includes an array of side dishes (kimchi, anchovies, bean sprouts, green salad, picked vegetables, seaweed, fish cakes, etc.) All were delicious, especially the green saiad – very healthy). Our waitress had to show us how to eat the side dishes along with seaweed, rice and our main entree. It was all good! Can you do a video demonstration on proper dining etiquette in eating Korean foods, including soups and stews?
Also, I know you’re going to say I’m asking in the wrong area, but what I like to know how to make the dressing for the green salad. It was salty and sweet and delicious! I can eat that every night.
I use plain white flour when I make my vegetable pancake. I don’t like the taste of pancake made with whole wheat flour.
Use your spatula to flip your pancake.
Green salad? Check the recipe for seasoned green onion salad here
http://www.maangchi.com/recipe/grilled-beef
You can replace green onions with your favorite vegetables.
so glad i found your site! :D
and now i know why my pajeon always come out wierd.
i’ve been following a recipe that says to mix the egg in the mixture as well. maybe that’s why the pajeon always becomes thick, almost like the western kind of pancakes. lol.
i’m going to try kimchi pajeon for dinner tonight with your recipe, hope it goes well! :D
My fingers are crossed! Good luck with making pajeon!
hi maangchi! ;-)
another additional info about boochoo. Here in the Philippines we call it Kuchay. We also use is to make a stir-fried dish made with tofu, kuchay and shrimps. Some people add it in soups as well. Add we also use it to make siomai. It’s very similar to mandoo without the kimchi.
Is it pronounced “koochay”? Interesting!
Thank you!
Maangchi,
Hi I was one of the people at your NYC meetup- my friend introduced me to your page and asked me to come and since then I’ve tried a lot of your recipes. Pajun is one of my favorite Korean dishes and I’ve made it a bunch of times since trying out the recipe last week. I think the key is a big enough pan- I tried making smaller pancakes in a small/ medium pan but it always comes out undercooked in the middle and not thin enough. Today I tried it with a wok and it came out perfect just like the ones I’d order from Korean restaurants! Thanks for the recipe and demonstration!
Jessica,
Thank you for the good tip!
I remember you! : ) I’m so glad to hear that your pancake turned out good!
Hi Maangchi,
I had buchu jeon for lunch just after watching your utube. I did not have garlic chives instead I increased my zuchinni and spring onions and measured it to 4 cups. It came out perfectly. Was a little worried when flipping it but it came out very well too. Better than using a spatula. I know I will break it if I turn it using spatula. Really like your website, you make cooking tasty food seems so easy and most of all my food comes out good after watching you do it and following your instructions.
Looking forward to trying your other recipes.
regards,
Martha from Hoju.
Martha,
That’s true that flipping jeon (pancake) is much easier than using a spatula! : ) You must be good at cooking!
Thanks for the recipe, I just made it follow your recipe, and it is so yummy, I forget to buy zuchini, but I substitute zuchini with little shred carrot and litlle shred cabbage, I also put scallop. It taste and smell so good, I made two big pieces of pancake, we finish it real fast, next day I do again, but no more scallop, I use Kani (Japanese immitate crab meat, buy from Korean store), It also taste and smell so good, we will made this pancake again and again later, it is our favorite menu now.
Thanks for great recipe ;)
wonderful! I’m so glad you like the recipe. You can use any type of vegetable ingredients. Green onions, Asian chives are always delicious for pancake.
mina,
haha, drank too much?
I checked your kimchi jeon on your blog which makes my mouth water. I should make it tomorrow. : )