Despite being affectionately known as ‘Korean pizza’, ‘jeon’ is actually a delicious, crispy pancake that is simple to make. My Korean friend taught me this quick-and-easy recipe that I’ll definitely be using for tonight’s Shrove Tuesday celebrations. What a great way to fuse English and Korean traditions (and after all, that’s what Kimchi Soul is all about!)
Oil for frying (e.g. vegetable oil)
1/2 teaspoon sesame oil
1 onion, chopped
1/2 cup kimchi, chopped
(For the batter)
1 cup of plain flour
1 cup water
Pinch of salt
(For the dipping sauce)
1/4 cup soy sauce
1 tspn vinegar
1/2 tspn sesame oil
1) Mix the batter ingredients together in a medium bowl, until at a smooth, thin consistency.
2) Add the kimchi, and stir thoroughly.
3) Heat a little frying oil in a non-stick pan, and add 1/4 of the chopped onions. Stir-fry for 1 min.
4) Use a ladle to cover the pan with batter mix (approx 1/4 cup per pancake). Tilt the pan so that the batter is spread evenly. Cook on a medium heat for 1-2 minutes, until a golden brown colour.
5) Flip the Jeon pancake using a spatula, and cook the other side for another 1-2 minutes. Remove and leave to cool.
6) Repeat three times, or until all of the batter has been used up.
7) Mix the dipping sauce ingredients together, and serve in a small bowl.
8 ) Cut the jeon pancakes into bite-size squares, using scissors. Serve on a large plate, and dine using chopsticks.