Perilla Leaf Pancakes (Kkaennip jeon)
Perilla leaves have a distinctive minty, herbal taste that goes well with meat. Here they are folded over a savory filling of beef, tofu, onion, soy sauce, and garlic, then dipped in a light egg batter and fried. Koreans make these pancakes for parties and special occasions, not only because they taste great, but also […]
Chili Pepper Pancakes (Gochujeon)
A panfried chili pepper filled with a seasoned mixture of beef and tofu is equally at home as a side dish, a snack, or an appetizer with drinks. Korean chili peppers vary in spiciness. At the market, they are usually labeled, so you know if you are buying hot or mild peppers. Jalapeños are a […]
Pollock Pancakes (Dongtaejeon)
These pancakes are made with slices of mild pollock cooked in a light, slightly salty, egg batter. It’s important to cook them without browning the batter, so the pancakes are just golden and moist throughout. Pollock is commonly sold frozen in Korean markets, and it is easiest to cut into neat pieces while it is […]
Meat and Tofu Patties (Wanjajeon)
Wanjajeon are Korean-style beef patties served as a side dish with rice and soup, or made by moms for their children’s lunch boxes. The secret to their succulence is the tofu. If you’d like, use half beef and half pork instead of all ground beef. The egg coating gives the patties a beautiful golden color. […]
Korean Style Zucchini Pancakes (Hobakjeon)
These battered zucchini disks are light and crispy on the outside, moist inside. They go perfectly with the Creamy Pine Nut Sauce, and you’ll turn to them often when you want to get something fresh on the table in a hurry. You can prepare disks of eggplant the same way. The pancakes can be served […]
Seafood Scallion Pancake (Haemul pajeon)
Unlike the flaky, puffy Chinese scallion pancakes you may have had, this is made with a rich, light batter so it’s soft and fluffy inside and crunchy outside. It is filled with scallions, which give it a fresh sweetness. It’s popular as a quick meal or snack, or as a side dish with Korean Rice […]
Mung Bean Pancakes (Bindaetteok)
Packed full of meat and vegetables, this pancake is a meal in itself. The batter—made of dried mung beans and glutinous rice that have been soaked overnight—is a perfect foil for the tastes and textures of the pork, kimchi, fernbrake, sprouts, and other ingredients. Cook the pancakes so they are a little crisp; you want […]
Potato Pancakes (Gamjajeon)
If you didn’t make these potato pancakes yourself, you would never know they were made from potatoes. The inside is smooth and silky, but also chewy like a rice cake. And, if done right, the crisp outside tastes like a perfectly fried potato chip. Gamjajeon is a specialty of Gangwon Province, which is famous for […]
Kimchi Pancake (Kimchijeon)
Kimchijeon are hot, a little sweet, sour, spicy, and satisfying. These are one of the many dishes that you can make on the spot if you have Napa Cabbage Kimchi on hand. Since kimchijeon is a little salty, it’s most often served with rice. But it also makes a good snack on its own, and […]
Sautéed Zucchini and Shrimp (Hobak saeu bokkeum)
This eye-catching dish of soft green squash and pink shrimp goes well with Bulgogi, Grilled Pork Belly, or L.A.–Style Beef Short Ribs and rice. Traditionally it is seasoned with salted fermented shrimp, which lend a eep, savory flavor. They are available at any Korean or Asian grocery store, but you can use fish sauce in […]