By Seung Hee Lee & Kim Sunée from Every Day Korean
SUGGESTED RECIPEThis is a quick and delicious appetizer or snack for any time. We highly recommend using a heavy-bottomed pan, such as a well-seasoned cast-iron skillet. Even though the green onion pancake is perhaps the most well-known of all the jeon, you can make these with leftover ingredients from making kimchi, which usually includes equal parts green onion, Korean chive, and minari. Our favorite is to stud the pancakes while in the skillet with fresh oysters or shrimp. Traditionally these are served with Soy-Vinegar Dipping Sauce but are equally delicious with Gochujang Vinaigrette.
4 servings / 15 minutes preparation time & 8 minute cooking time INGREDIENTS
3 cups loosely packed green onions, or combination of green onions and chives
1 cup plus 1 tablespoon all-purpose flour
1 cup water
1 large egg
1 teaspoon fish sauce, or ½ teaspoon fine sea salt
Neutral oil, such as canola or grapeseed, duck fat, or beef tallow, for panfrying
1 pint fresh raw oysters, drained, or fresh raw shrimp or bay scallops (optional)
1 to 2 red or green chiles, cut into thin slices (optional)
FOR SERVING – Soy-Vinegar Dipping Sauce (page 21) or Gochujang Vinaigrette (page 18)
Wash, trim, and pat dry the green onions. Cut into 2-inch-long pieces and then into thin matchsticks; place in a large bowl. Add the flour, water, egg, and fish sauce. Mix gently just to combine, preferably using your hands to carefully incorporate the ingredients and to not overwork the batter.
Heat about 1 ½ tablespoons of the oil in a heavybottomed skillet over medium-high heat; the oil should dance and sizzle. Scoop one-half of the batter into the very hot skillet and press down with the back of a spoon or spatula to make an even pancake. If the pancake is steaming and not sizzling, increase the heat and add another drop of oil.
If adding seafood and chiles, lightly dust them with flour (as they’ll adhere better to the pancake) and then stud the pancake with them. When the bottom turns golden brown, about 4 minutes, flip and press gently with the spatula. Lower or increase the heat depending on whether they are browning too quickly or not sizzling enough.
Cook for another 3 to 4 minutes, until crispy around the edges and golden all over. Transfer to a wire cooling rack or wooden cutting board and let cool slightly. Slice with a knife or kitchen shears into wedges before serving. Serve with Soy-Vinegar Dipping Sauce or Gochujang Vinaigrette. Reheat any leftovers in a dry skillet.