Korean Pancakes

Korean pancakes, known as 'jeon', are a deliciously crispy and savory dish perfect for breakfast. Packed with vegetables and protein, they offer a nutritious start to your day.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 50 grams, grated
• Green onion - 2 stalks, finely chopped
• Egg - 1 large
• All-purpose flour - 50 grams
• Water - 60 ml
• Soy sauce - 1 tablespoon
• Sesame oil - 1 teaspoon
• Salt - 1/2 teaspoon
• Pepper - 1/4 teaspoon
• Olive oil - for frying

Steps

1. In a large bowl, combine the grated zucchini, grated carrot, and chopped green onion.
2. In a separate bowl, whisk together the egg, flour, water, soy sauce, sesame oil, salt, and pepper until smooth.
3. Pour the wet mixture over the vegetables and mix until well combined.
4. Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
5. Scoop about 1/4 cup of the batter onto the skillet for each pancake, flattening it slightly with the back of the spoon.
6. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.
8. Serve hot with a dipping sauce made of soy sauce and vinegar, if desired.

Nutrition

• Calories: 180
• Protein: 6 g
• Carbs: 22 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 186 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.06 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Provides a balanced source of protein and healthy fats.

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