Soft and tender on the inside, crispy on the outside, these Korean vegetable pancakes are so easy to make! Enjoy as a tasty side dish or snack.
Whenever it's raining or gloomy outside, I crave my mom's savory Korean pancakes, like kimchi jeon, haemul pajeon, and yachaejeon - all crispy and oh so comforting!
Take just one bite and you will immediately understand why so many of us Koreans make these savory pancakes whenever the weather is yucky or we’re in need of a pick me up!
Top 10 Best Korean Pancakes In Vancouver, Bc
You will also love how easy to make and customizable these veggie pancakes are. They’re such a great way to repurpose random bits of veggies to create something amazing, just like these naan pizzas, vegetable omelette, savory French toast, vegetable muffins...
If you are looking for another delicious Korean appetizer or side dish, make these Korean mandu or dumplings, our most beloved family recipe for 40+ years!
I've shredded the vegetables here to make the pancakes easy for babies and toddlers to eat. You can use a box grater or a food processor. Do make sure to remove as much moisture as possible.
Chive Pancake (buchujeon: 부추전) Recipe By Maangchi
Pressed for time? Use pre-shredded vegetables or coleslaw mix from the store! If you do, grab an extra bag and make this Asian cabbage salad!!
This veggie pancake recipe is a great one to get scrappy with. Feel free to use whatever vegetables you like. Here are some suggestions:
Enjoy as an appetizer, side dish, or quick snack. These vegetable jeon are best fresh out of the pan when they are warmest and crispiest.
Hotteok (korean Sweet Pancakes)
Having said that, while the pancakes will get soft once refrigerated, they will still be tasty. My kids love these cold, and they make for an easy addition to their school lunchboxes.
Transfer leftovers in an airtight container and keep in the refrigerator for 3-4 days. You can also flash freeze and store in freezer for up to 3 months.
My go-tos are zucchini, carrots, and green onion as you see here but feel free to use whatever veggies you like or have on hand!
Vegan Yachaejeon (korean Vegetable Pancakes)
It means you didn't use enough oil. More oil you use, the crispier the pancakes will be. Also, use cold water to keep the batter as cold as possible.
You can! Here's what I suggest - Don't add the salt to the batter and set aside a portion for your baby. Season with herbs and spices. You can then add salt to the remainder of the batter for the rest of the family.
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Stuffed Hotteok Korean Pancake (dough & Filling Recipe)
Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.
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Fluffy Japanese Soufflé Pancakes
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.Learn to make popular Korean winter street food – Hotteok (Korean sweet pancakes). It’s crispy outside and inside is filled with sweet gooey indulgence!
Today I’m sharing my sweet tooth love with you. I’m here to present my Korean sweet pancakes (Hotteok, Hoddeok or Hodduk, 호떡) recipe! My original recipe is like 9 years old now and I wanted to revamp this recipe for a while with a better, clearer & quicker version and some new photos.
Seriously, these Korean sweet pancakes used to be my favourite childhood snack! I was always excited tagging along with my mum when she went grocery shopping. Because it meant I would get an opportunity to have some pancakeson my way home! Who would say no to that?!
Best Korean Pancakes
I haven’t tried vegetable stuffed versions yet but whether I do or not, I know my love will always be with the sweetened pancakes. 🙂 It really smells and tastes heavenly. It’s stuffed with sweet gooey syrup. ?Who can resist it?! Give it a try and let me know what you thought of it!
1. Sieve through the flour into a large bowl then add the salt, sugar, yeast and milk.Mix them well into a dough and cover the bowl with plastic wrap. Ferment itat a comfortable room temperature until the dough doubles in size. (Mine took 1 hour at room temperature 27 C/80.6 F but it couldvary depending on the effectiveness of your yeast and also your room temperature.)
2. Once the dough is raised, release the gas by punching the dough with your hands a few times. Cover with the wrap again and rest for another 20 mins.
Hotteok (korean Sweet Pancakes
3. When the dough is ready, put some cooking oil on your hands (for anti stick purpose) and separate the dough to allow 6 medium sized pancakes to be made.
4. Put one of the pieces of dough on your hand, flatten the dough with your hands so that you can add about 1 Tbsp size filling onto it. Once it’s done, seal the dough by gathering the corners. Repeat this for the remaining dough.
6. Place adough (1 or more depending on size of your pan. If more, allowenough room to expand between the dough when pressed down) into the pan and cook it on medium heat until the bottom side is lightly golden brown (about 30 seconds). Flipit over and press the dough down with a solid turner or professional press.Cook until the bottom part is golden brown (about 1 min). Flipthe pancake over one last time then reduce the heat to low. Cover the pan with a lid and cook until the sugar filing fully melts (about 1 min). – It is still edible if you don’t further cook with a lid on but not all the sugar filling will be melted.
Ho Bak Jun (zucchini Pancake) Recipe
The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!
Kimchi Pancake (kimchi Jeon) Low Carb
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I'm Sue, the author/cook/photographer behind My Korean Kitchen. Here I talk all about my love and passion for Korean food and Korean fusion food.Kimchi pancakes is one of my go to dishes I create when I have a large volume of old sour pungent kimchi in my fridge. It’s such a great way to use it up as I can use as much as my heart’s desire. 🙂
Fluffy Japanese Pancakes Recipe
Kimchi pancakes are a savory pancake commonly made with wheat flour. It is made with a bit of seasoning and loads of kimchi!
Kimchi pancakes are super easy to make and versatile. Also, if you make a large volume of batter (like my recipe – you can make 4 large pancakes), it can be refrigerated for later cooking (within 2-3 days).
1. Make the pancake batter per the following. Sieve the flour and the salt. Add the water and whisk it well. Add the beaten egg, Kimchi, Kimchi liquid and chilies. Mix them well. Add the ice cubes to keep the batter cold.
Sweet Korean Pancakes
2. Pre heat apan / skillet until well heated. Put a generous amount of cooking oil into the pan. Make sure the oil is
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