The original recipe uses garlic chives, a common Chinese/Japanese ingredient. You can substitute them with just about any kind of vegetable or meat.
half bundle of garlic chives
6 tablespoons flour
3 tablespoons potato starch (or corn starch)
1 teaspoon powdered chicken stock
pinch of salt
sesame oil for cooking
1. Cut the garlic chives into 4-5 cm lengths. Thinly slice the onion.
2. Mix the flour, starch, chicken stock, salt, and water, and add the vegetables.
3. Heat a frying pan and add oil. Ladle the mixture in a thin layer and fry both sides of the pancake.
4. Cut up and serve with dipping sauce (mix soy sauce, vinegar, gochujang and sesame seeds to taste)
- This makes a very thin batter. I needed to mix it very well right before pouring it into the frying pan.
- Once I ladled the batter into the frying pan, I needed to spread out the vegetables evenly
The secret to crunchy jeon was to add potato starch! This was a super yummy and quick, and I plan on making more soon.
Hope you enjoyed this recipe!