share this /

I love cabbage, carrots, green onions, and, of course, the potato. I decided to make a pancake out of them (which you can make GF by using GF flour and GF soy sauce). I call this “Rainbow Jeon” because of how colorful they turned out. And I love the idea of cutting them up into […]

post highligts

Rainbow Jeon (Pancake)

Food

I love cabbage, carrots, green onions, and, of course, the potato. I decided to make a pancake out of them (which you can make GF by using GF flour and GF soy sauce). I call this “Rainbow Jeon” because of how colorful they turned out. And I love the idea of cutting them up into little rectangles, because they remind me of those small mini-sandwiches you get when you go to those fancy afternoon teas.

You don’t need a dipping sauce for these either. The batter is infused with garlic powder, onion powder, and soy sauce, making each bite a massive umami bomb.

I don’t really have much more to say about this recipe (I’m such a terrible blogger), so I’ll leave you to it. Make this. You will love it. My husband ate the whole thing by himself.

Rainbow Jeon (Pancakes)

4.5 from 2 votes
Servings 4 servings

Ingredients
  

  • 1 jalapeno, seeded and sliced
  • 1 russet potato, julienned
  • 1 large carrot, julienned
  • 4 leaves red cabbage, julienned
  • 4 green onions, chopped
  • 1/2 cup JUSTEgg (or plant milk)
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup flour (can substitute in GF flour)
  • 2 tbsp potato starch
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tbsp soy sauce
  • 1 tbsp oil, for frying
  • 1 tbsp black sesame seeds halved

Instructions
 

  • After chopping up all the vegetables, add them to a large bowl.
  • Add the liquid egg replacer (or plant milk), together with the flour, potato starch, salt, pepper, onion, powder, and garlic powder. Add soy sauce and mix everything together.
  • In a medium non-stick pan, add oil over medium high heat. When the oil begins to shimmer, pour the entire contents of the bowl into the pan.
  • Cook for about 3 minutes, until the underside is golden brown. Flip using a large spatula. Sprinkle with sesame seeds. Cook for an additional 2 minutes and then flip once more.
  • Cook for 1 more minute and then remove from the pan. Cut into rectangular pieces.
Tried this recipe?Let us know how it was!
CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.
read the comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. Emily says:

    5 stars
    Made this recipe basically exactly as written, and wow… it was amazingly delicious! Very simple to assemble, quick-cooking (I hadn’t been sure that the potatoes would cook all the way through in so little time, but they did, easily), and incredibly tasty – savory, full of flavor, and satisfying. I did have difficulty flipping the jeon (mine broke apart), so next time I might cook them in batches similar to latkes… but I won’t change a bit of the ingredients or cook time. Wonderful!

  2. Michelle says:

    4 stars
    The flavors were delicious. My pancake didn’t bind though and I’m not sure why.
    I used GF flour and plant milk. I used fresh finely chopped ginger bc I am avoiding garlic right now. I kep the seeds from the jalapeno bc i like things spicy. It browned on the bottom but didn’t get firm enough for me to “flip” the entire thing. I flipped in pieces but it never got to point when I removed from the heat where I could cut it like you did. Now that its cooked it is still moist.
    Flavors were great! I liked it spicy with the seeds but I like spicy!
    I would love to try it again if i knew what to adjust. Might be helpful for the quantities to be more specific? potatoes/carrots cabbage may all have different weight etc.
    Thanks!!!

  3. Lea says:

    Me again……Just wondering how to get some protein into this recipe…..I am thinking bean sprouts???…Tempeh??? Your thoughts…..

  4. lea says:

    What purpose does the potato starch serve in this recipe?

    Absolutely love this site,,,,,your videos are beautiful, interesting and wondrously peaceful….. A creation of art.

    • the.krn.vegan@gmail.com says:

      Well, thank you so much lea! The purpose of the potato starch is to make the pancake a little lighter. But it also helps to bind. When you add water and heat to potato starch, it turns into a gel. 🙂

  5. Kiran Vadrevu says:

    My whole family is vegetarian but we dont eat eggs. I made this for dinner tonight and it went down a treat. Thank you very much

  6. Chris C says:

    5 stars
    I came for the recipes, I binged through your site for the stories. This is a perfect example of why I am hooked!

  7. Eileen Glaser says:

    I absolutely love your Instagram stories while cooking. Your voice, camera work, cooking and stories are very very special! And I’m going to make this ASAP! I’m not a vegan so can I use 2 scrambled eggs instead? Thank you!

    • the.krn.vegan@gmail.com says:

      Hi Eileen! the Egg substitute is intended to cover 2 eggs. 😉 And thank you for your kind words about my IG!!

  8. Laura O. says:

    5 stars
    I made this for lunch today. It was delicious! Thank you

  9. Emily says:

    Hi! I’m looking forward to trying this:) The idea of prepping is usually what stops me from trying recipes, but this looks modifiable…so if I were to use some sort of slaw mix instead of cutting the veggies (save the potato) myself, do you have an estimate on how much volume I’d need? (two cups? more?). Thank you in advance and no worries if you can’t or don’t want to answer!

    • the.krn.vegan@gmail.com says:

      Hi there! I think if you tried using a prepared slaw, you should go with about 2 1/2 cups. Good luck!!!

  10. Yvonne says:

    I love your narration on IG and recipes, this one I am eager to make!

    Can I use corn starch instead of potato starch?

    Best,
    Yvonne!

  11. Ramya says:

    sorry just saw this now will be making this with few subs i never had korean food before Thanks Ramya

  12. Arkay says:

    5 stars
    This looks so delicious and I am so excited to make it!!

  13. Sandra says:

    Your food, writing and photography are pure art. Our family has become your fans immediately; thank you for your healthy and scrumptious take on creativity! We can’t wait to discover your recipes for more banchan, hoping they are on your site? Warmest thanks!

    • the.krn.vegan@gmail.com says:

      Thank you so much Sandra!! You can find all my Korean recipes under the “Traditional Korean Recipes” category under Recipes!

  14. cole says:

    Hi! Have you tried it with sweet potato?

    • the.krn.vegan@gmail.com says:

      I have not! It generally takes a lot longer to cook sweet potatoes than regular potatoes, so you might have to create more shoestrings than matchsticks, to make sure they cook through?

CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.