Jeon – Korean Savoury Pancakes
Korean jeon are a type of savory pancake that can be easily customized with seasonal vegetables and your choice of protein. Serve them right away while they’re crispy, paired with a nutty, spicy, and tangy dipping sauce.
Food
Tools
Ingredients
Jeon
- 1 medium courgette
1 medium carrot
1 medium carrot
2 spring onions
1 green chilli, such as jalapeño or serrano (remove the seeds for less heat)
2/3 cup plain flour
1 1/2 tbsp potato starch
About 2/3 cup cold water (note that vegetables release varying amounts of liquid, so adjust the amount of water as needed)
1/2 tsp salt
1/4 tsp ground white pepper
Dipping Sauce
- 2 tsp sesame seeds
1 1/2 tbsp gochugaru (Korean red chilli flakes)
1 garlic clove
1/3 cup light soy sauce
1/4 cup black rice vinegar
2 tbsp toasted sesame oil
1/4 cup water
Here's how
- Prepare all the vegetables for grating.
- Finely chop the chilli and thinly slice the spring onions.
- Mix the flour, potato starch and water together.
- Assemble the Ankarsrum Assistent with the grater attachment fitted to the mincer. Grate all the vegetables.
- Add the salt, pepper, chilli and spring onions to the vegetables, then stir in the flour mixture until well combined.
- Heat a frying pan with cooking oil over a medium heat and spread a thin layer of the vegetable batter in the pan. Cook for about 2–3 minutes on each side, until golden and crisp. For an extra crisp pancake, use a generous amount of oil and finish cooking over a slightly higher heat on both sides. Smaller pancakes are easier to turn.
- Serve immediately with the dipping sauce.