Butternut Squash Jeon (Korean Pancake)
A simple vegan Korean pancake (jeon) made with butternut squash. Thinly sliced squash is lightly coated in batter and pan-fried until tender with crisp edges. Serve with a flavorful yangnyeomjang (Korean dipping sauce) for a light winter meal or snack.
Equipment
- frying pan
- Mixing bowl
- whisk
- Knife and cutting board
- Spatula
Ingredients
▶︎ Pancake
- 100 g butternut squash peeled
- 20 g cake flour
- ½ tablespoon potato starch
- 50 ml water
- ½ teaspoon soy sauce
- a pinch of salt
- neutral oil for frying (as needed)
Instructions
Prepare the butternut squash
- Peel the butternut squash and cut it into fine julienne.Tip: Thin slices help it cook evenly and bring out its natural sweetness.100 g butternut squash
Make the batter
- In a bowl, combine the flour and potato starch.20 g cake flour, ½ tablespoon potato starch
- Add the water, soy sauce, and salt, and whisk until smooth with no lumps.50 ml water, ½ teaspoon soy sauce, a pinch of salt
Coat the squash lightly
- Add the sliced butternut squash to the bowl and gently toss, just until the surface is lightly coated with batter.Tip: The squash should be barely covered, not soaked.
Cook the pancake
- Heat a frying pan over medium heat, then lightly coat it with oil.neutral oil
- Spread the coated butternut squash thinly in the pan, then lower the heat to low.For a lighter, delicate finish, do not pour in the batter left at the bottom of the bowl.For a slightly more substantial, tender texture, gently pour the remaining batter over the squash.Note: See Letting Butternut Squash Turn Sweet for more detail.
Flip and finish
- Cook slowly until the bottom is golden, then flip and cook the other side until fragrant.Tip: Add oil gradually as needed. Too much oil at once can make the pancake greasy.
Serve
- Transfer to a plate and serve warm with the yangnyeomjang (Korean dipping sauce).
Notes
- Adjust the amount of batter depending on whether you prefer a lighter or more filling texture.
- Cooking slowly over low heat helps the natural sweetness of the squash emerge.