Best 2 Sauerkraut Jeon Korean Pancakes Recipes

KOREAN VEGETABLE PANCAKE (JEON)

Korean Vegetable Pancake (Jeon) image

Korean jeon are simple flat cakes of vegetables, fish or meat coated with a flour and egg batter and pan fried. These delicious treats are served as a side dish or as a complete meal. this recipe combines several types of vegetables with a light batter to make a delicate, flavorful jeon. It's a great recipe for the end of summer when fresh vegetables are plentiful (and a great use for the huge zucchinis lurking in your garden). Serve jeon with spicy soy dipping sauce.

Provided by Bren

Time 30m

Number Of Ingredients 17

Ingredients

2 c yellow summer squash or zucchini (washed, deseeded, and grated)
1 ½ c carrots (peeled and grated)
2 c yellow potatoes (peeled and grated)
3/4 cup green onions (finely diced, about 4 onions )
3/4 cup orange or red sweet pepper (finely diced, about 1 pepper )
2 cup all-purpose unbleached flour
1 large egg (beaten)
¾ - 1 cup water
1 tsp salt
1/4 tsp black pepper
vegetable oil or olive oil (for frying)
sesame oil (for frying)
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp white onion (finely chopped)
2 cloves garlic (finely diced)
1 green jalapeno pepper (about 2 inches long, sliced, leave in seeds)

Steps:

Place all vegetable in a large bowl. (Use s a food processor to grate the squash, carrot and potatoes, it makes the recipe much faster.)
Stir flour into vegetables until well distributed.
Add egg and ¾ cup water, stir. If batter is very stiff add remaining ¼ cup of water.
Stir in salt and pepper
Heat ½ tbsp olive oil or vegetable oil in a skillet and swirl to coat pan bottom. Place ¼ cup of batter in skillet and use wooden spoon or spatula to spread until thin and evenly distributed (about ¼ inch).
Fry pancake until golden and crispy, using clean spatula to raise pancake and allow oil to reach beneath (this takes about 3-5 minutes).
Flip pancake, after 2 minutes drizzle a small amount of sesame oil (1/8 tsp) around the skillet at the outside edge of the pancake. Again, use a spatula to allow the oil to reach completely under the pancake. Make sure that the pancake is tender in the center and very crispy on the outside.
Remove pancake from skillet and place on a plate covered with a paper towel to absorb excess oil.
Continue until all pancakes are cooked. Add extra vegetable oil or olive oil between batches as needed.
Combine soy sauce, rice vinegar, white onion, garlic, sliced jalapeno pepper in a small bowl. Stir to combine. Let ingredients sit together while you cook the pancakes or for several hours, if possible.

Nutrition Facts : ServingSize 1 pancake, Calories 70 calories, Sodium 138.2mg, Fat 0.5 g, Carbohydrate 14.2 g, Protein 2.2 g, Cholesterol 14.2 g

SAUERKRAUT JEON (KOREAN PANCAKES)

Sauerkraut Jeon (Korean Pancakes) image

Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they're especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

Provided by J. Kenji López-Alt

Categories dinner, lunch, quick, weeknight, pancakes, vegetables, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

3 tablespoons light soy sauce or shoyu
2 tablespoons rice vinegar or black vinegar
2 tablespoons warm water
1 scallion, trimmed and thinly sliced
1 tablespoon granulated sugar
1 teaspoon toasted sesame oil
1 cup sauerkraut (about 6 ounces), plus 1/4 cup sauerkraut juice
1/4 medium red onion (about 2 ounces), thinly sliced
2 scallions, split lengthwise and cut into 1 1/2-inch pieces
3/4 cup all-purpose flour
1/4 cup cornstarch or potato starch
2 teaspoons granulated sugar
Small handful of thinly sliced pickled cherry peppers or peperoncini
3/4 cup cold water
Peanut, rice bran or soybean oil, as needed, for pan-frying

Steps:

Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.
Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don't have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.
Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.
Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.
Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.