- serves 4 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 40 g plain flour
- 40 g potato starch
- 1 tsp chicken stock powder
- 80 ml water
- 1 brown onion, thickly sliced
- 2 thick spring onions, split lengthways then cut into 5 cm lengths
- 2 tsp vegetable oil
- 2 tsp sesame oil
- 1 tbsp organic brown rice vinegar, to serve
- ½ tsp sea salt flakes, to serve
Serves 4 as a side.
Instructions
- In a large bowl, combine the flours, chicken stock powder, water, onion and spring onion. Mix to a thick batter.
- Heat the vegetable oil in a large frying pan over medium heat. Pour the jeon mixture into the pan and fry until crisp on one side. Flip and fry until cooked through. Drizzle the sesame oil around the edges of the pancake during the cooking process.
- Remove the pancake to a cutting board and cut into squares. Transfer to a serving plate, then drizzle with vinegar and scatter with salt.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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