Crispy and Tender Lotus Root Pancakes (Yeongeun Jeon)
Iron-Rich and Delicious Lotus Root Pancakes: A Perfect Snack for Anemia Prevention (Lotus Root Recipes, Benefits of Lotus Root)
Introducing Yeongeun Jeon, a savory and tender pancake made from lotus root, known for its satisfyingly crisp texture. This dish is not only delicious but also highly beneficial for preventing anemia due to its rich iron and vitamin C content. Enjoy the naturally sweet and nutty flavor of lotus root in this easy-to-make recipe!
Main Ingredients- 500g fresh lotus root
- 1 large egg
- 1 green chili pepper (or 2 for extra spice)
- 1/3 red bell pepper (for color and sweetness)
- 1 cup Korean pancake mix (buchim garu)
Seasoning and Other Ingredients- Pinch of coarse salt (for blanching lotus root, optional)
- Pinch of fine salt (for seasoning the batter)
- Generous amount of cooking oil (for pan-frying)
- 1/2 cup water (adjust batter consistency)
- Dipping Sauce (1 Tbsp soy sauce, 1/2 Tbsp vinegar, 1/2 Tbsp water, optional pinch of toasted sesame seeds)
- Pinch of coarse salt (for blanching lotus root, optional)
- Pinch of fine salt (for seasoning the batter)
- Generous amount of cooking oil (for pan-frying)
- 1/2 cup water (adjust batter consistency)
- Dipping Sauce (1 Tbsp soy sauce, 1/2 Tbsp vinegar, 1/2 Tbsp water, optional pinch of toasted sesame seeds)
Cooking Instructions
Step 1
Thoroughly wash the fresh lotus root under running water to remove any dirt. Peel the skin using a peeler and rinse again under cold water. Drain well.
Step 2
Finely mince the peeled lotus root or grate it using a grater. If you are grating, it’s best to squeeze out any excess water to prevent the batter from becoming too runny. For a better texture, finely chop the tougher, fibrous parts of the lotus root.
Step 3
Remove the stems from the green chili peppers, wash them under running water, and finely chop them. Similarly, remove the stem from the red bell pepper, wash it, and finely chop it into pieces similar in size to the chili peppers. (Tip: Red bell peppers are richer in Vitamin C than green ones, and are also packed with lycopene, potassium, and folate, which are beneficial for preventing cancer and overall health.)
Step 4
In a large bowl, combine the prepared lotus root, minced green chili peppers, and chopped red bell pepper. Add the Korean pancake mix (buchim garu) and a pinch of fine salt. Gradually add about 1/2 cup of water, mixing until you achieve a thick batter consistency that’s pourable but not too runny. Adjust the water as needed based on the moisture content of the lotus root.
Step 5
Crack the egg into the batter and whisk well with a fork or chopsticks until the yolk and white are fully incorporated, creating a smooth batter. Ensure all ingredients are evenly distributed.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Spoon about a tablespoon of batter into the pan for each pancake and spread it out slightly. Fry for about 3-4 minutes on each side until golden brown and cooked through. (Tip: Avoid high heat, as the outside might burn before the inside is cooked. Adjust the heat accordingly.)
Step 7
Once cooked, transfer the lotus root pancakes to a plate lined with paper towels to absorb any excess oil. Serve warm. For an extra flavor boost, mix 1 Tbsp soy sauce, 1/2 Tbsp vinegar, and 1/2 Tbsp water to create a simple dipping sauce. Enjoy these flavorful and nutritious lotus root pancakes, made with fresh seasonal lotus root, vibrant bell peppers, and spicy chili peppers – a delightful addition to any meal!
