Jeon are savoury Korean pancakes, but pan-sized ones can be difficult to flip. Try this smaller version for something easier to make.
Jeon are savoury Korean pancakes, but pan-sized ones can be difficult to flip. Try this smaller version for something easier to make.
Ingredients
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200g kimchi, finely chopped
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4 thin spring onions, finely chopped
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1 tsp toasted sesame seeds, plus extra to serve
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½ tsp sugar
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¾ cup plain flour
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salt, to season
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¼ cup vegetable oil
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2 tbsp sesame oil
DIPPING SAUCE
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1 tbsp rice vinegar
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2 tbsp soy sauce
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½ tsp toasted sesame seeds
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1 sliced bird’s eye chilli
Method
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Step 1
Combine the kimchi, spring onions, sesame seeds, sugar and flour in a bowl, season with a little salt and add about ½ cup of cold water to make a thick, chunky batter. Mix well. Heat a large frying pan over medium heat and add about 2 tbsp of the vegetable oil – the oil in the pan should be nearly ½ a centimetre deep. Pour about ½ a cup of batter into the pan for each fritter, repeating until the pan is full, and fry them until they’re just set, about 3 minutes. Carefully flip the fritters and drizzle a little sesame oil over each. Fry for a further 2-3 minutes until cooked through and crisp. Remove the fritters from the pan and repeat with any remaining mixture. Place the fritters on a serving plate and scatter with extra sesame seeds.
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Step 2
Combine the ingredients for the dipping sauce. Serve with the fritters.