Crispy Korean Vegetable Pancakes (Jeon)

1.In a mixing bowl, combine the all-purpose flour, water, salt, and black pepper to create a smooth batter. Stir until there are no lumps.

2.Add the finely chopped mixed vegetables and kimchi (if using) to the batter. Mix well to ensure the vegetables are evenly coated.

3.Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil, swirling to coat the bottom of the pan.

4.Once the oil is hot, pour a ladleful of the vegetable batter into the skillet, spreading it out into a thin, even layer.

5.Cook for about 3-4 minutes or until the edges start to turn golden brown and the top is set.

6.Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes on the other side until golden and crispy.

7.Remove the pancake from the skillet and place it on a paper towel to absorb excess oil. Repeat the process with the remaining batter, adding more oil as needed.

8.Cut the pancakes into wedges and serve hot with soy sauce for dipping.