Mixed jeon (korean pancakes)

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Serves 4-6
Prep Time (per pancake) 15 minutes
Cook time (per pancake) 10 minutes

fish jeon
125g (4-6 thin slices) whitefish, croaker or any white-fleshed fish, trimmed into approximately 8cm wide rounds
salt and pepper
5 tbsp jeon flour
2 eggs, beaten
5 tbsp soybean oil

• Pat fish slices with a paper towel to remove excess moisture.
• Sprinkle each side with salt and pepper.
• Coat each slice with jeon flour, then dip in beaten eggs to coat lightly over flour.
• Pan fry in soybean oil until golden and slightly crispy.

kimchi jeon
250g kimchi (hand minced)
80g ground pork
1 egg
1/3 onion, shredded
1/8 carrot, shredded
5 tbsp jeon flour (to coat)
4 tbsp plain flour
40-50ml water
5 tbsp soybean oil

• Mix all ingredients together (except oil) in a bowl until evenly incorporated.
• Pat well into thin round discs (about 8 cm wide, or same size as other pancakes being made) and pan fry in oil until golden and slightly crispy.

lotus root jeon
250g lotus root
2 cloves garlic, crushed
½ tsp salt
1 egg
1/3 medium cuttlefish, cleaned
½ green chilli pepper
¼ onion
1/8 carrot
4 tbsp jeon flour
4 tbsp plain flour
40-50ml water
5 tbsp soybean oil

• Shred lotus root and garlic. Add salt and egg.
• Finely mince cuttlefish.
• Shred or finely dice vegetables.
• Mix all ingredients (except oil) in a bowl till evenly incorporated.
• Pat into thin round discs (about 8 cm wide each) and pan fry in oil until golden and slightly crispy.

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