Mixed Vegetable Jeon

1 week ago 7

Democracy Dies successful Darkness

3.6 (94)

By Hetty Lui McKinnon

A container of frozen mixed vegetables – peas, corn, carrots and greenish beans – is simply a weeknight cooking game-changer that delivers 4 versatile vegetables successful 1 packet. While often utilized for fried rice, casseroles oregon shepherd’s pies, this humble staple tin besides beryllium employed much creatively. Take this Korean jeon (pancake) recipe, for example. While jeons tin beryllium made with a assortment of fillings, ranging from shredded vegetables, kimchi, seafood and/or meat, defrosted mixed vegetables measurement successful present to marque a savory pancake that’s colorful and afloat of texture. It’s crispy astir the edges with a brushed center.

Substitutions: No mixed vegetables successful the freezer? Use frozen peas oregon maize instead. Substitute doenjang oregon miso with different fermented legume paste, specified arsenic doubanjiang oregon gochujang.

Storage: Refrigerate leftovers for up to 2 days. Reheat successful a skillet oregon aerial fryer.

Make ahead: The dipping condiment tin beryllium prepared up to 1 time successful advance.

Where to buy: Doenjang and chili crisp oregon chili lipid tin beryllium recovered astatine Asian markets, well-stocked supermarkets and online.

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From cookbook writer Hetty Lui McKinnon.>

Ingredients

measuring cup

Servings: 2 (makes 2 7-inch pancakes)

For the dipping sauce

1 tablespoonful tamari oregon soy sauce
1 tablespoonful atom vinegar
1 to 2 tablespoons chili crisp oregon oil, to taste
1 scallion, thinly sliced

For the jeon

1 1/4 cups (156 grams) all-purpose flour (or a gluten-free all-purpose flour mix)
3 tablespoons cornstarch oregon murphy starch
1/2 spoon good salt
1 cupful (240 milliliters) crystal water, positive much arsenic needed
2 teaspoons doenjang oregon shiro miso (white miso)
1 ail clove, minced oregon finely grated
2 cups (9 ounces/255 grams) frozen mixed vegetables, defrosted for 30 to 60 minutes
2 scallions, thinly sliced
2 tablespoons extra-virgin olive oil, divided

Nutritional Facts

Per serving (1 pancake and 2 tablespoons sauce)

Calories
565
Fat
19 g
Saturated Fat
3 g
Carbohydrates
85 g
Sodium
1512 mg
Protein
15 g
Fiber
9 g
Sugar
4 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Hetty Lui McKinnon.>

Tested by Ann Maloney.

Published June 26, 2023

Updated March 17, 2026