Fragrant Zucchini and Imitation Crab Stick Jeon with Dandelion Greens
Spring Greens Recipe Part 2: Dandelion Jeon Enhanced with Zucchini and Imitation Crab Stick!
We’ve made dandelion jeon even more delicious by adding zucchini and imitation crab sticks! Enjoy this delightful savory pancake bursting with spring flavors.
Jeon Ingredients
- 50g fresh dandelion greens
- 1/2 medium zucchini
- 1/2 medium onion
- 2 cheongyang peppers (optional, for spice)
- 10 perilla leaves
- 1 fresh egg
- 2 imitation crab sticks (shredded)
- 2 cups pancake mix (standard paper cup)
- 1.5 cups cold water (standard paper cup)
- 2 Tbsp vinegar (for washing dandelion greens)
- 1 egg (for batter)
Cooking Instructions
Step 1
Soak the dandelion greens in water with 2 tablespoons of vinegar for about 5 minutes to loosen any dirt. Gently wash them under running cold water by rubbing them with your hands to thoroughly remove all soil. Lightly drain and set aside.
Step 2
Wash and thinly julienne the zucchini and onion. Roll the 10 perilla leaves and slice them thinly for added aroma. If you prefer a spicy kick, finely mince the 2 optional cheongyang peppers. Chop the cleaned dandelion greens into 2-3 cm lengths. Combine all these prepared vegetables in a large bowl.
Step 3
Shred the imitation crab sticks by hand, rather than cutting them with a knife. This will provide a better texture when cooked in the jeon.
Step 4
In a separate bowl, measure 2 cups of pancake mix and 1.5 cups of cold water using a standard paper cup. Crack in 1 egg and whisk everything together until you have a smooth, lump-free batter. Using cold water helps achieve a crispier jeon.
Step 5
Add all the pre-chopped vegetables (zucchini, onion, perilla leaves, dandelion greens, and optional cheongyang peppers) to the batter.
Step 6
Gently mix everything together with a spoon or spatula, ensuring that the batter evenly coats all the ingredients. This even coating is crucial for the jeon to hold together well during cooking.
Step 7
Heat a frying pan over medium heat and add a generous amount of cooking oil. Ensure the pan is well-preheated before adding the batter.
Step 8
Ladle portions of the batter onto the hot pan, spreading them out to form round, flat pancakes that fit the size of your pan. You can adjust the size as desired.
Step 9
Once the bottom of the jeon is golden brown and cooked through, arrange the shredded imitation crab sticks on top of the pancake. The crab sticks will add a savory flavor as they cook.
Step 10
When the edges of the jeon appear cooked and the bottom is nicely browned, carefully flip it over. Cook the other side until it is also evenly golden brown and crispy.
Step 11
Once both sides are perfectly golden brown and crispy, your delicious Zucchini and Imitation Crab Stick Jeon is ready! It’s best enjoyed fresh and hot off the pan.
Step 12
Serve your finished jeon with a side of tangy soy-vinegar dipping sauce (cho-ganjang) or, for an extra treat, try it with the ‘Cucumber and Onion Pickle’ recipe available on my blog. Enjoy this flavorful meal combination!
