Step 1

In a large mixing bowl, add in all the dry ingredients. Mix well.

Step 2

Slowly pour in the water while mixing. Mix until you’ve reached a thick batter consistency. If the batter is still too thick, you can add 2-4 tbsp more water.

Step 3

Mix in the veggies of choice into the batter and mix evenly to coat. See notes for other vegetable options and cooking tips.

Step 4

Heat a medium/large non-stick pan over medium high heat. Note that the size of your pancake will depend on the size of your pan.

IMPORTANT: I highly recommend using a non-stick pan for the best results and so that your pancakes do not stick to your pan.

It's also important that your pan has been preheated well and is hot before you add in the oil and the veggies/batter.

Step 5

Add enough oil to add to coat the surface of the pan. Once hot, scoop a generous amount of the batter and veggie mix. Spread these over your pan and get these as thin as possible without exposing the surface f the pan. So you’ll want to spread it as thin as possible but still cover the surface of the pan. I use a spoon to spread it evenly onto the pan.

Step 6

Cook for 4-5 minutes over medium heat or until the batter starts to dry up. You can also cover your pan if your pancake is thick, this way the vegetables will better cook down.

Step 7

Once the sides start to dry up, carefully scrape the sides and the underneath of the pancake with a spatula to ensure it hasn’t stuck to the pan. Once it’s golden brown underneath and crisp to your liking, carefully flip the pancake with a spatula. Cook the other side until golden brown and crisp. Repeat this for the rest of the batter.

Step 8

Slice your pancakes into small squares or bite-sized pieces. This is best enjoyed with a good dipping sauce! I also find it a lot easier to cut the pancakes using a pair of scissors.

Step 9

How to enjoy your jeon? I love mine with a hearty Sundubu Jjigae (Korean Soft Tofu Stew) or Jjajangmyeon. Best enjoyed with some Vegan Kimchi, too!

Step 10

Store in an air-tight container and refrigerate. Pan fry the pancakes on a pan for 2-3 minutes on each side until crisp. You can also heat these in your oven toaster.