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Korean Pancake Recipe With Rice Flour

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Description

Korean pancakes, or "jeon," are a popular snack or appetizer in Korean cuisine. This recipe uses rice flour to create a gluten-free version of the classic dish. The pancakes are crispy on the outside and soft on the inside, and can be filled with a variety of ingredients such as vegetables, seafood, or meat. They are commonly served with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

  • 1 cup rice flour
  • 2 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup water
  • 1 egg
  • 1/2 cup chopped scallions
  • 1/2 cup chopped carrots
  • 1/2 cup chopped zucchini
  • 1/2 cup chopped mushrooms
  • 1/4 cup vegetable oil

Equipment

  • Large mixing bowl
  • Frying pan
  • Spatula

Method

  1. In a large mixing bowl, whisk together the rice flour, cornstarch, salt, and black pepper.
  2. Add the water and egg to the dry ingredients and whisk until well combined.
  3. Stir in the chopped scallions, carrots, zucchini, and mushrooms.
  4. Heat the vegetable oil in a frying pan over medium heat.
  5. Scoop about 1/4 cup of the batter into the frying pan and spread it out into a thin, even layer.
  6. Cook for 2-3 minutes on each side, until golden brown and crispy.
  7. Repeat with the remaining batter, adding more oil to the pan as needed.
  8. Serve hot with a dipping sauce made of soy sauce, vinegar, and sesame oil.

Notes

  • You can use any combination of vegetables or protein for the filling, such as shrimp, beef, or tofu.
  • If the batter is too thick, add a little more water until it reaches a pancake batter consistency.
  • Don't overcrowd the frying pan, or the pancakes won't cook evenly.
  • Make sure the frying pan is hot before adding the batter, or the pancakes will stick.

Nutrition Info

  • Serving size: 1 pancake
  • Calories: 120
  • Total fat: 8g
  • Saturated fat: 1g
  • Cholesterol: 20mg
  • Sodium: 170mg
  • Total carbohydrate: 10g
  • Dietary fiber: 1g
  • Total sugars: 1g
  • Protein: 2g

Recipe Tips

  • For a crispier texture, add a little more cornstarch to the batter.
  • You can make the dipping sauce ahead of time and store it in the refrigerator for up to a week.
  • Leftover pancakes can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • Experiment with different fillings and dipping sauces to find your favorite combination.

Enjoy this delicious and easy Korean pancake recipe with rice flour! It's a great way to add some variety to your snack or appetizer repertoire, and the gluten-free option makes it accessible to more people. Whether you're a fan of traditional Korean cuisine or just looking for a new recipe to try, these pancakes are sure to be a hit.


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