Vegetable Jeon

Vegetable Jeon is a delightful Korean pancake, bursting with fresh vegetables and a savory flavor, perfect for a light lunch. This vegan version uses a simple batter that complements the veggies beautifully, making it both healthy and satisfying.

Ingredients

• Zucchini - 100 grams
• Carrot - 50 grams
• Bell pepper - 50 grams
• Green onion - 2 stalks
• All-purpose flour - 100 grams
• Water - 150 ml
• Salt - 1/2 teaspoon
• Ground black pepper - 1/4 teaspoon
• Vegetable oil - 2 tablespoons
• Soy sauce - for serving

Steps

1. Grate the zucchini and carrot, then finely chop the bell pepper and green onion.
2. In a large bowl, combine the grated zucchini, grated carrot, chopped bell pepper, and green onion.
3. In a separate bowl, mix the all-purpose flour, salt, and ground black pepper. Gradually add water to the flour mixture, stirring until you achieve a smooth batter.
4. Pour the batter over the vegetable mixture and stir well to coat all the vegetables.
5. Heat 1 tablespoon of vegetable oil in a non-stick skillet over medium heat.
6. Pour half of the vegetable batter into the skillet, spreading it evenly to form a pancake.
7. Cook for about 3-4 minutes on one side until golden brown, then flip and cook for an additional 3-4 minutes on the other side.
8. Remove from the skillet and repeat with the remaining batter, adding more oil as needed.
9. Serve hot with soy sauce for dipping.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.15 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• Low in cholesterol and high in dietary fiber.

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