Spinach Jeon
HB-16592 · Hand-built original · Korean
Crisp-edged spinach pancakes with onion, carrot and Cheongyang chili in a thick pancake-mix batter.
KoreanSideVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: spinach
Pairs well with: soy dipping sauce, kimchi, steamed rice, makgeolli
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7.1 oz spinach
- 1/2 onion
- 1/3 carrot
- 1 Cheongyang chili pepper
- cooking oil, as needed
- Batter: 2 paper cups pancake mix (buchimgaru)
- Batter: 1 1/2 paper cups water
- Batter: 1/3 tablespoon salt
Method
- Trim the spinach, cut off the roots, and cut the leaves into bite-size pieces.
- Julienne the onion and carrot finely and slice the Cheongyang chili pepper on a diagonal.
- Whisk the pancake mix, salt and water in a bowl into a fairly thick batter, which suits watery vegetables.
- Fold the spinach, onion, carrot and chili through the batter until every piece is coated.
- Heat a generous layer of oil in a pan and ladle in enough batter to make a pancake.
- Cook over low to medium-low heat so the pancake colours without burning, pressing it gently with a spatula.
- Flip the pancake and fry the second side until both faces are golden and crisp at the edges.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).