Korean Zucchini Corn Jeon
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sweet corn kernels pop between strands of zucchini, giving this light pancake bursts of sweetness.
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The batter should only film the vegetables, with a little pooling at the bottom of the bowl, so each strand keeps its own texture. A final 30 seconds over medium-high heat, after both sides are cooked, crisps the thin edges.
Ingredients
Instructions
- 1
Cut 220 g zucchini into 3-4 mm matchsticks, place it in a bowl, and toss with 0.25 tsp salt.
Rest for 5 minutes, then gently squeeze out the released moisture so the pancakes do not turn soggy.
- 2
Drain 120 g sweet corn kernels in a sieve, especially if they are canned.
Press them lightly with a paper towel to remove surface moisture, because excess liquid loosens the batter and makes the edges harder to crisp.
- 3
Whisk 110 g Korean pancake mix, 1 egg, 90 ml cold water, 0.25 tsp black pepper, and the remaining 0.25 tsp salt.
Stop once no dry flour is visible, keeping the batter light instead of overmixing it.
- 4
Add the squeezed zucchini and drained corn to the batter, then fold gently with chopsticks.
The mixture is right when the batter thinly coats the vegetables and only a small amount collects at the bottom.
- 5
Heat a pan over medium heat, add 2.5 tbsp cooking oil, and wait until the oil flows loosely.
Spoon in one ladle of batter and spread it into a thin 8-10 cm round for crisp edges.
- 6
Cook over medium heat for 2-3 minutes until the edges look dry and the underside feels set, then flip carefully.
Cook the second side for 2-3 minutes, then raise to medium-high for 30 seconds to crisp.
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