Time for some K-culture while sharing with you one of my favourite Korean snacks that is both easy to make and delicious! That is no other than jeon (전). In Korean, jeon means pancake which to us may seem unique as we normally have sweet pancakes. But don’t underestimate this savoury food 😋 There are so many different types of jeon that I’m sure there’s one to suit everyone’s taste buds, whether that’s potato-jeon, vegetable-jeon, seafood-jeon, or even spring onion-jeon. All are so easy to cook up which makes it that much tastier. It’s actually one of the dishes made during Chuseok (추석), a mid-autumn festival very much similar to Thanksgiving. And with all the different colours that jeon has, it’s a festive must around that time of year!
With so many different types of jeon, I thought I would share with you guys my personal favourite and one that you may see more commonly at Korean restaurants, kimchi-jeon (김치전). A pancake made with a Korean signature side dish, kimchi. Made right, it’s crispy with a slight spice that makes it an enjoyable snack that is soon devoured by all. Jeon also can be an anju (안주), a dish that pairs well with alcohol, more specifically with makgeolli (막걸리) - a fermented rice wine. It’s the perfect pairing that Koreans have come up with; jeon washed down with a sip of slightly sweet rice wine. So if you love a savoury and sweet combo, kimchi-jeon with makgeolli is one that you have to try out!
So here’s a simple recipe to refer to for the easiest kimchi-jeon 🥰 Plus I’ve also come across cheesy kimchi-jeon which I thought I would share with you guys too, because of the obsession with mozzarella cheese combined with Korean food hasn’t stopped! The cheesiness makes it that much more addicting to eat plus if you can’t handle spice, just spread a ton of cheese to cut it down. A perfect fusion dish that is that much more delicious!
- In a mixing bowl, combine kimchi, kimchi juice, spring onion, sugar, flour, cheese, water, and mix well.
- Heat pan over medium heat and add oil to prevent pancake from sticking
- Pour the batter into the pan and spread it evenly to make a pancake
- Cook until the bottom of the pancake is golden brown and crispy. It should take 3-5 minutes.
- Carefully flip the pancake over. Add oil around the edge of the pancake to prevent the other side from sticking.
- Cook side for another 3-5 minutes.
- Serve onto a plate, and you have delicious kimchi-jeon with a fusion twist if you like!
It’s delicious to have this dish alone as a snack but even better to wash it down with some makgeolli 🍚 Kimchi-jeon is so delicious and one that could lead you to cook your way up to all the other jeons out there! Whip up this recipe this weekend and if you have already, why not experiment a little and add some cheese pull?!