Korean-style Pancakes

Korean-style pancakes, also known as 'jeon', are savory, crispy delights packed with vegetables and flavors. These vegetarian pancakes are perfect as a snack or appetizer, offering a delightful crunch and a burst of umami in every bite.

Ingredients

• all-purpose flour - 100g
• water - 150ml
• carrot - 50g, grated
• zucchini - 50g, grated
• green onion - 2 stalks, finely chopped
• kimchi - 50g, chopped
• salt - 1/2 teaspoon
• pepper - 1/4 teaspoon
• vegetable oil - for frying

Steps

1. In a mixing bowl, combine the all-purpose flour, water, salt, and pepper to create a smooth batter.
2. Add the grated carrot, grated zucchini, chopped green onion, and chopped kimchi to the batter, mixing until well incorporated.
3. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
4. Pour a ladleful of the batter into the skillet, spreading it out into a round pancake shape.
5. Cook for about 3-4 minutes on one side, until golden brown, then flip and cook for another 3-4 minutes on the other side.
6. Repeat with the remaining batter, adding more oil as needed.
7. Once cooked, remove the pancakes from the skillet and place them on a paper towel to absorb excess oil.
8. Serve warm with a dipping sauce of soy sauce mixed with a little vinegar and sesame oil, if desired.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 35 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins from the vegetables, promoting overall health.
• Provides a good source of fiber, aiding in digestion.

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