Jeon, commonly known as Korean-style pancakes, is a classic Korean meal gaining popularity worldwide. These pancakes are a great breakfast choice because they are delicious and highly healthful. We’ll discuss the advantages of Korean-style pancakes in this post and give you a recipe to make them at home.
History of Korean Pancakes
Korean style pancakes have been a staple in Korean cuisine for centuries, and their origins can be traced back to the Joseon Dynasty (1392-1910). During this time, pancakes were primarily made from wheat flour and were often enjoyed by the royal family and aristocrats. However, as wheat flour was expensive and not widely available, the common people began making pancakes with other ingredients such as rice flour and mung bean flour.
Today, Korean style pancakes are enjoyed by people of all social classes and are a popular street food in Korea. There are many types of jeon, most commonly made with vegetables such as zucchini, scallions, and mushrooms. Other popular ingredients include seafood such as shrimp and squid and meat such as beef and pork.
Benefits of Korean pancakes
The usual ingredients for making pancakes in the Korean manner are flour, eggs, and meat or vegetables. This mix of items can make a substantial and healthy breakfast meal. Meat and seafood add protein and good fats to the dish, while vegetables like zucchini and onions add fibre, vitamins, and minerals.
Another advantage is that Korean-style pancakes are frequently cooked with gluten-free flours such as rice flour or mung bean flour. Therefore, They are a fantastic choice for those with celiac disease or gluten intolerance. Pan-frying Korean-style pancakes with a modest amount of oil is the conventional cooking method. Although this may be a bad way to cook, it provides better absorption of the nutrients from the meat and veggies in the pancake.
Recipe for Pancakes Made in Korea
It’s time to start preparing Korean-style pancakes at home now that you know their advantages! You can easily double this recipe to serve a bigger group; it yields roughly 8 pancakes.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup rice flour
- 1 egg
- 1 1/2 cups water
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup thinly sliced scallions
- 1/2 cup thinly sliced zucchini
- 1/2 cup diced pork belly or bacon (optional)
- Vegetable oil for frying
Instructions
- All-purpose flour, rice flour, egg, water, salt, and black pepper should be thoroughly combined in a large mixing basin.
- Stir the batter while adding the bacon or pork belly (if using), zucchini, and sliced scallions.
- Vegetable oil should be added to a non-stick pan that is already hot enough to coat the bottom.
- Pour the pancake batter into the pan to create little pancakes using a 1/4 cup measuring cup.
- The pancakes on each side should be crispy and golden brown after 2 to 3 minutes.
- Serve the pancakes hot with your favourite dipping sauce, such as soy sauce or gochujang.
