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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John Kikomeko
[email protected]The sauerkraut jeon was a bit too sour for my taste, but my husband loved it. I think it would be good to add some sugar or honey to the batter to balance out the sourness.
Dana Mendez
[email protected]This is a great recipe for a quick and easy weeknight meal. I served it with rice and a side of kimchi.
Pam Santoro
[email protected]I added some kimchi to my sauerkraut jeon and it was amazing! It gave the pancake a nice spicy kick.
MD Ajaz
[email protected]This recipe was easy to follow and the sauerkraut jeon turned out great! It's a great way to use up leftover sauerkraut.
jane chingwena
[email protected]I'm not a big fan of sauerkraut, but this jeon was surprisingly good. I'll definitely be making it again.
B B
[email protected]This is a unique and flavorful dish that I'll definitely be making again.
Keldrick Pinkston
[email protected]I love the crispy texture of the sauerkraut jeon. It's a great appetizer or side dish.
Khanimullah Afridi
[email protected]This recipe is a great way to use up leftover sauerkraut. It's easy to make and the pancakes are delicious.
Kamila Rafiq
[email protected]I had trouble getting the jeon to hold together. I think I might have added too much water to the batter.
Hlengiwe Buthelezi
[email protected]The sauerkraut jeon was a bit too sour for my taste, but my husband loved it. I think it would be good to add some sugar or honey to the batter to balance out the sourness.
Willem Strydom
[email protected]This is a great recipe for a quick and easy weeknight meal. I served it with rice and a side of kimchi.
Nwaokoro Victory
[email protected]I added some kimchi to my sauerkraut jeon and it was amazing! It gave the pancake a nice spicy kick.
Dangerous Stupid
[email protected]This recipe was easy to follow and the sauerkraut jeon turned out great! It's a great way to use up leftover sauerkraut.
anthony jobi
[email protected]I'm not usually a fan of sauerkraut, but this jeon was delicious! The flavors were well-balanced and the pancake was crispy on the outside and tender on the inside.
Manzi Cedrick
[email protected]This sauerkraut jeon was a hit at my dinner party! It's a unique and flavorful dish that everyone loved. I especially appreciated how easy it was to make.