Jeon Recipe: How to Make Savory Korean Pancakes
Written by MasterClass
Last updated: Dec 20, 2024 • 2 min read
Learn how to make jeon, savory Korean fritters, for a flavorful crowd-pleasing appetizer or weeknight dinner.
Learn From the Best
What Is Jeon?
“Jeon,” which refers to foods that have been pan-fried or battered, is a catchall term for fritters in Korean cuisine. Jeon is a popular appetizer that can serve one or a crowd. Restaurants often serve it with makgeolli (Korean rice wine) and a dipping sauce made with soy sauce, rice vinegar, and a variety of garnishes, like sesame seeds and chives.
Though they are often eaten as appetizers, jeon dishes are often served as a banchan (side dishes) and anju, Korean food served with alcohol. The versatility in fillings, ranging from shredded vegetables, jalapeños, kimchi, seafood, meatballs, and beef (yukjeon), can also make jeon a filling main dish.
5 Types of Jeon
In Korea, jeon is a blank slate for personal preference. Here are a few of the most common variations on the theme:
- 1. Pajeon: Pajeon is a Korean scallion pancake. Its name comes from the Korean words “pa,” meaning scallion, and “jeon,” which refers to foods that have been pan-fried or battered. Pajeon features a batter made with both wheat flour and rice flour, cold water, and scallions.
- 2. Haemul pajeon: These seafood pancakes feature either a curated or premixed blend of seafood. This typically includes clams, oysters (guljeon), squid, and/or shrimp.
- 3. Kimchijeon: A kimchi pancake, known as kimchi buchimgae or kimchijeon, is a savory Korean pancake consisting of kimchi, wheat flour, and egg. In Korea, chefs serve it as an appetizer, side dish, or light meal, alongside a sweet and salty dipping sauce made from soy sauce, sugar, and vinegar.
- 4. Gamjajeon: Potatoes were introduced to Korea via German missionaries in the early 1800s. Gamjajeon are fried pancakes made from shredded potatoes, salt, and oil.
- 5. Vegetable pajeon: For a vegetarian-friendly pajeon, incorporate a variety of veggies like thinly sliced zucchini (hobak-jeon), mushrooms, bell peppers, eggplant, perilla leaves (kkaennip jeon), or grated carrot.
Korean Jeon Recipe
makes
2 vegetable jeonprep time
15 mintotal time
25 mincook time
10 minIngredients
For the spicy soy dipping sauce:
For the savory pancakes:
- 1
First, make the dipping sauce. In a small bowl, combine the soy sauce, water, rice vinegar, sugar, gochujang, sesame oil, and sesame seeds. Whisk well, and set aside.
- 2
In a large bowl, combine the all-purpose flour, rice flour, baking powder, garlic, and salt.
- 3
Add cold water to the dry ingredients and whisk until evenly combined. Add splashes of ice water as needed; the batter should be on the thin side, but not too watery.
- 4
In a non-stick pan or a well-seasoned cast iron pan, heat 2 tablespoons of oil over medium heat.
- 5
Arrange half of the scallions, zucchini, and carrots in a neat layer in the pan.
- 6
Ladle ½ cup of pancake batter over the scallions and tilt the pan to coat the scallions in batter.
- 7
Cook until the underside is crispy and golden brown, but the top is still loose, about 3–4 minutes.
- 8
Flip the vegetable pancake and cook the other side until crisp. Transfer the pancake to a plate lined with paper towels and repeat with the remaining scallions, egg batter, and vegetables.
- 9
Serve with dipping sauce on the side.
Become a better chef with the MasterClass Annual Membership. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.