Crispy Vegetable Jeon

A thin, golden pancake, seared over high heat to achieve jagged, crispy edges. The heart remains tender, carried by the scent of green onion and the heat of chili.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 430
• Protein: 17 g
• Carbs: 39 g
• Fat: 22 g

Ingredients

• 150 g Wheat flour ( sifted )
• 1 piece Egg ( whole )
• 200 ml Mineral water ( ice cold )
• 1 piece Zucchini ( julienned )
• 4 piece Spring onion, sauté/poêlé sans matière grasse ( in pieces )
• 1 piece Hot chili pepper optional ( sliced )
• 4 tbsp Sunflower oil ( for frying )
• 3 tbsp Korean soy sauce ( for the sauce )
• 1 tbsp Rice vinegar ( for the sauce )
• 1 tsp White sugar ( for the sauce )
• 1 tsp gochugaru ( for the sauce )
• 100 g Roasted soybean powder (Kong-garu) ( sifted )

Instructions

1. Vegetable preparation

   Cut the zucchini into fine julienne. Cut the green onions into 5 cm pieces. Slice the chili into rounds. The vegetables must be very dry to avoid making the batter soggy.

2. Pancake batter

   In a mixing bowl, combine the wheat flour, Jeon flour (buchim-garu), egg, and ice-cold mineral water. Whisk just enough to combine: a few lumps are fine, they help with the crispiness.

3. Binding

   Incorporate the vegetables into the batter. The batter should just coat the vegetables; we're not looking for bread-like thickness, but a thin binding film.

4. Pan-frying

   Heat the sunflower oil in a large skillet. Pour in the batter and spread thinly. When the edges color and pull away, flip with a quick motion. Press with the spatula to even out the crust.

5. Dipping sauce

   Mix the soy sauce, rice vinegar, sugar, and gochugaru. This touch of acidity will cut through the richness of the fried pancake.

Chef's tips

• Use ice-cold water; the thermal shock with the hot oil creates the crispy texture.
• Don't overcrowd the pan; the pancake must be thin to brown properly without boiling in its own moisture.

Storage

Eat immediately out of the pan. Jeon loses its crispiness as it cools.