SAUERKRAUT JEON (KOREAN PANCAKES)
Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the better they come out. They can be made with virtually any meat or vegetable odds and ends, but they're especially great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.
Provided by J. Kenji López-Alt
Categories dinner, lunch, quick, weeknight, pancakes, vegetables, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Prepare the dipping sauce: In a small bowl, stir together all ingredients until the sugar dissolves. Set aside, or prepare in advance and store in a sealed container in the refrigerator for up to several weeks.
- Prepare the pancakes: In a large bowl, combine sauerkraut and sauerkraut juice. (If you don't have enough sauerkraut juice, you can make up the difference with cold water.) Add onion, scallions, flour, starch, sugar, pickled peppers and the cold water. Stir rapidly with a spoon just until no dry flour remains. (Do not overmix the batter.) The batter should be thin enough to flow around when you tilt the bowl.
- Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8- to 10-inch nonstick skillet over medium-high until shimmering. You should be able to make about two 10-inch pancakes or three 8-inch pancakes, or several smaller pancakes. Add enough batter that you can spread it into a thin pancake with the back of a spoon. Let the pancake cook, undisturbed, until the bottom of the pancake is set, about 2 minutes. Use a thin spatula to gently release the pancake from the pan if it is sticking at all. Continue to cook, swirling pancake around to encourage even browning until the first side is well browned with a few darker spots, another 2 to 3 minutes.
- Use a wide spatula to carefully flip the pancake. Continue cooking until second side is well browned, about 4 minutes.
- Slide the pancake out onto a cutting board, and cook remaining pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges with a pizza slicer or knife and serve with the prepared dipping sauce.
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Shukar ullah
[email protected]These pancakes were a hit at my party! Everyone loved them.
Crawley Walo
[email protected]Overall, I thought this was a good recipe. The pancakes were easy to make and they tasted great. I'll definitely be making them again!
Zohaib Sarwar
[email protected]I thought the pancakes were a little bland. I might try adding some more spices next time.
Toheeb Lateef
[email protected]These pancakes were a bit too greasy for my taste. I think I might have added too much oil to the pan.
Patrine kinowa
[email protected]I'm not a big fan of sauerkraut, but I actually really enjoyed these pancakes. They were crispy and flavorful, and the sauerkraut added a nice tang.
tiisetso Madubanya
[email protected]These pancakes were a fun and different way to enjoy sauerkraut. I'll definitely be making them again!
Keshab Sarker
[email protected]Overall, I thought this was a good recipe. The pancakes were tasty and easy to make. I'll definitely be making them again.
Julia Madzwuhe
[email protected]I had some trouble getting the pancakes to flip without breaking. I think I might have needed to make them a little thicker.
Dick Free
[email protected]The sauerkraut jeon was a bit too tangy for my taste, but I think I might have used a sauerkraut that was too sour.
Karan Dubai
[email protected]I love how versatile this recipe is. I've made it with different types of sauerkraut and vegetables, and it's always delicious.
Nathaniel EKPO
[email protected]These pancakes were a great way to use up some leftover sauerkraut. They were flavorful and filling, and they went well with a dipping sauce.
Luyimbaazi Daniel
[email protected]I was skeptical about this recipe, but I'm so glad I tried it! The sauerkraut jeon was delicious and easy to make.
Subhan Shahzad
[email protected]I tried making sauerkraut jeon for the first time last night, and it turned out great! My family loved it and asked me to make it again.
Mst Srity
[email protected]This sauerkraut jeon recipe was a hit! The pancakes were crispy on the outside and tender on the inside, with a delicious tangy flavor from the sauerkraut.