Healthy Easy Crispy Jeon (Korean Vegetable Pancake)
Healthy Easy Crispy Jeon (Korean Vegetable Pancake)
Ingredients
For the Pancake
- 150 g silken tofu, firm tofu works too
- 4 tablespoons potato starch, or regular flour; add more if batter is too watery
- 1 tablespoon chicken stock powder, or vegetable stock
- as needed water, if the batter is too thick
- 1 carrot, shredded
- as needed cabbage, shredded
- as needed onion, sliced
- as needed scallions
- as needed sesame oil, for cooking
For the Dipping Sauce
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 teaspoon gochujang, optional
- as needed sesame oil, for the sauce
- as needed sesame seeds
Instructions
- 1
Place the 150g of silken tofu (or firm tofu) into a large pan. Mash and stir the tofu with a spatula until it is mostly smooth, though some small lumps may remain.
⏱️ 3 min
- 2
Add 4 tablespoons of potato starch (or regular flour) and 1 tablespoon of chicken stock powder or vegetable stock to the mashed tofu. Mix again with the spatula until these dry ingredients are fully incorporated into the tofu.
⏱️ 2 min
- 3
Add the shredded carrot (from one whole carrot), shredded cabbage, sliced onion, and scallions to the tofu mixture. Combine well with the spatula until all the vegetables are thoroughly incorporated and coated with the tofu batter. If the batter appears too thick, add a bit of water to reach the desired consistency.
⏱️ 5 min
- 4
Heat the pan (containing the batter) over a stovetop burner to medium heat and add a swirl of sesame oil to coat the bottom. Spread the entire vegetable and tofu mixture evenly across the pan with a spatula to form one large, round pancake.
⏱️ 2 min
- 5
Cook the pancake until the bottom gets crispy and golden brown, approximately 8-10 minutes. You may cover the pan with a lid during part of the cooking process to help cook the vegetables, then remove it to crisp the bottom.
⏱️ 10 min
- 6
Using a spatula, carefully flip the large pancake to cook the other side. Continue cooking until the second side is also crispy and golden brown, approximately 8-10 minutes.
⏱️ 10 min
- 7
While the pancake cooks, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 1 teaspoon of gochujang (optional), a drizzle of sesame oil, and a sprinkle of sesame seeds.
⏱️ 3 min
- 8
Once the pancake is cooked, transfer it from the pan to a cutting board. Using a knife, slice the large round pancake into individual portions, typically 8 triangular pieces.
⏱️ 2 min
- 9
Serve the crispy Korean vegetable pancakes immediately with the prepared dipping sauce. Enjoy by dipping pieces of the pancake into the sauce using chopsticks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Healthy Easy Crispy Jeon (Korean Vegetable Pancake)
For the Pancake
- 150 g silken tofu, firm tofu works too
- 4 tablespoons potato starch, or regular flour; add more if batter is too watery
- 1 tablespoon chicken stock powder, or vegetable stock
- as needed water, if the batter is too thick
- 1 carrot, shredded
- as needed cabbage, shredded
- as needed onion, sliced
- as needed scallions
- as needed sesame oil, for cooking
For the Dipping Sauce
- 2 tablespoons vinegar
- 2 tablespoons soy sauce
- 1 teaspoon gochujang, optional
- as needed sesame oil, for the sauce
- as needed sesame seeds
Instructions
- 1
Place the 150g of silken tofu (or firm tofu) into a large pan. Mash and stir the tofu with a spatula until it is mostly smooth, though some small lumps may remain.
⏱️ 3 min - 2
Add 4 tablespoons of potato starch (or regular flour) and 1 tablespoon of chicken stock powder or vegetable stock to the mashed tofu. Mix again with the spatula until these dry ingredients are fully incorporated into the tofu.
⏱️ 2 min - 3
Add the shredded carrot (from one whole carrot), shredded cabbage, sliced onion, and scallions to the tofu mixture. Combine well with the spatula until all the vegetables are thoroughly incorporated and coated with the tofu batter. If the batter appears too thick, add a bit of water to reach the desired consistency.
⏱️ 5 min - 4
Heat the pan (containing the batter) over a stovetop burner to medium heat and add a swirl of sesame oil to coat the bottom. Spread the entire vegetable and tofu mixture evenly across the pan with a spatula to form one large, round pancake.
⏱️ 2 min - 5
Cook the pancake until the bottom gets crispy and golden brown, approximately 8-10 minutes. You may cover the pan with a lid during part of the cooking process to help cook the vegetables, then remove it to crisp the bottom.
⏱️ 10 min - 6
Using a spatula, carefully flip the large pancake to cook the other side. Continue cooking until the second side is also crispy and golden brown, approximately 8-10 minutes.
⏱️ 10 min - 7
While the pancake cooks, prepare the dipping sauce. In a small bowl, combine 2 tablespoons of vinegar, 2 tablespoons of soy sauce, 1 teaspoon of gochujang (optional), a drizzle of sesame oil, and a sprinkle of sesame seeds.
⏱️ 3 min - 8
Once the pancake is cooked, transfer it from the pan to a cutting board. Using a knife, slice the large round pancake into individual portions, typically 8 triangular pieces.
⏱️ 2 min - 9
Serve the crispy Korean vegetable pancakes immediately with the prepared dipping sauce. Enjoy by dipping pieces of the pancake into the sauce using chopsticks.
⏱️ 1 min