Korean Burdock Matchstick Pancake
Quick answer
Burdock root, julienned into thin matchstick strips and pan-fried with onion and cheongyang chili, is a jeon with texture as its main argument.
What makes this special
- Crispy julienned burdock root and cheongyang chili deliver an earthy, slightly bitter bite.
- Matchstick burdock with earthy bitterness and crisp bite
- Tempura flour blend crisps the edges more than standard batter
Key ingredients
Core cooking flow
- 1 Scrub the skin of burdock (180 g) with a sponge or scrubber and julienne into 3-4 mm wide strips.
- 2 Slice onion (60 g) in matching strips.
- 3 Combine pancake mix (100 g), tempura flour (30 g), and salt (2 g) first, the...
Burdock root, julienned into thin matchstick strips and pan-fried with onion and cheongyang chili, is a jeon with texture as its main argument. The combination of Korean pancake mix and tempura flour in the batter produces a result that is crispier than standard jeon, particularly at the edges where the thin strips of burdock protrude from the batter and catch the heat. Burdock has an earthy, faintly bitter flavor that holds up in the pan, and the onion provides sweetness alongside it. Cheongyang chili cuts through with a slow-building, lingering heat. Cold water keeps the batter loose and inhibits gluten development, so the finished jeon stays light rather than dense. Hot from the pan, the edges shatter; cooled, they turn chewy.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Scrub the skin of burdock (180 g) with a sponge or scrubber and julienne into 3-4 mm wide strips.
Submerge in cold water immediately and soak for 5 minutes to prevent browning.
- 2Prep
Slice onion (60 g) in matching strips.
Halve the chili seeds, then slice chili (1 ea) diagonally thin. Drain burdock and pat dry with paper towel.
- 3Season
Combine pancake mix (100 g), tempura flour (30 g), and salt (2 g) first, then pour in cold water (150 ml) and stir lightly.
Adding tempura flour increases crispness, so do not over-mix.
- 4Prep
Add burdock, onion, and chili to the batter.
Toss with chopsticks 5-6 times until each piece is lightly coated. A thin coat is ideal; heavy coating leads to oil absorption.
- 5Control
Heat oil (3 tbsp) generously in a pan over medium heat and spread the batter to less than 1 cm thick.
Leave untouched for the first 3 minutes so the bottom crisps firmly.
- 6Finish
Flip once the edges are golden and firm, cook 2 more minutes, then rest briefly on paper towel for 30 seconds to drain excess oil.
Serve immediately.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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