September 22, 2014

Veggie Jeon

Another name for vegetable jeon is simply vegetable pancake.
In Korean cuisine - there are many different types of pancakes.

These are different than the American, Italian or French style
pancakes or crepes- for these are not meant for dessert
for they are not sweet.  I suppose you could have them for
breakfast but typically in Korean households  or restaurants-
they are a side dish also known as  "banchan".

A very easy veggie jeon is taking some basic vegetables that
most of us have on hand- carrots, onions and potatoes and
shredding those up.

I also added some green bell peppers and zucchini simply
because I had some in the frig.  I shredded them up and
gave a loose chop as well to make them into very small pieces.

I then added  1/2 cup of flour and 1/2 cup of water to start. 
You can add a little more water as you need it to make your mix 
easily scoop-able.  You don't want too much liquid but you are not 
making meatballs either so you don't want it too thick. 

Add a teaspoon of salt and use your ice cream scoop to mix
and scoop into your frying pan with a drizzle of oil. When each side 
has browned a little- they are done!  I prefer no sauce with these
but some are known to eat jeon with soy sauce or even ketchup.
Yes, you know about those ketchup lovers- those who put ketchup
on EVERYTHING!  Whatever floats your boat!

Zestfully Let's Cultivate Food