Do you want to try Korean pancakes, jeon, but you cannot because it is made with wheat flour? Here, I will share a great gluten-free Korean Jeon recipe using potatoes instead of flour. You can apply this idea to my other jeon recipes too. With less than 5 ingredients, you can cook this delicious and simple zucchini jeon. Try it someday.
Yield: 7 Pieces
Short Korean Lesson
- HyuJi (휴지) = Tissue
- SseuReGi (쓰레기) = Garbage
- 1 Cup Zucchini (⅛ tsp Salt)
- ⅓ Cup Onion
- ⅓ Cup Russet or Idaho Potato (⅛ tsp Salt)
- 1 Tbsp Red Hot Pepper (Optional)
- Some Cooking Oil for Frying
Julienne about 1 cup of zucchini and finely cut ⅓ cup of onion.
Season the zucchini and onion with ⅛ tsp of salt. Set it aside for about 5 minutes.
Meanwhile, grate ⅓ cup worth of potato. Depending on the kind, the texture can be a lot different, so I recommend yellow or white potatoes for this recipe – not baking potatoes such as Idaho or Russet potatoes.
Season the grated potato with ⅛ tsp of salt. The starch from the grated potato will substitute for the wheat flour.
Combine the zucchini, onion, and the grated potato together.
Drizzle some cooking oil in a heated nonstick pan.
Put a spoonful of Jeon mixture in the pan and spread it into a circle. Then, put one piece of thinly sliced hot pepper on the center of the Jeon.
Fry it for 5 minutes on each side on medium, or until it becomes golden brown.
It tastes the best right out of the pan. It is already well seasoned, so you don’t need any dipping sauce. 🙂