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.
Hiya maangchi!
I love vegetables and eat plenty but my family just eats meat and no veg or anything!Today I made yachaejeon for everyone and I think its the first time I have seen them enjoy vegetables! Thank you soo much! I’ll be using all your recipies to help my mum cook better and make my family healthier!!! I’m not sure how to send you a picture but when I figure it out I will post it. Thank you sooooo much!
oh, yeah? Wow, great news! I’m so happy to hear that your family enjoyed your vegetable pancakes! I know how you feel. : )
Hi,
I just made this for dinner and it was Delicious! I loved the crispy edges. I have a question though, is there a difference if you just add the egg to the batter rather than just pouring it on top, will it make it less crispy?
If you add egg to the batter, use less water because egg makes the batter runnier. 1 egg is approximately 3 tbs water?
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,
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.