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
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.
Follow these steps
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Prepare all the vegetables for grating.
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Finely chop the chilli and thinly slice the spring onions.
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Mix the flour, potato starch and water together.
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Assemble the Ankarsrum Assistent with the grater attachment fitted to the mincer. Grate all the vegetables.
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Add the salt, pepper, chilli and spring onions to the vegetables, then stir in the flour mixture until well combined.
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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
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Serve immediately with the dipping sauce.
