Korean Burdock Matchstick Pancake
Burdock root is julienned into thin matchstick strips and pan-fried with onion and green chili in a light batter. The combination of Korean pancake mix and tempura flour produces an extra-crispy texture that highlights the burdock's natural crunch. Burdock's earthy, slightly sweet flavor comes through clearly, while the green chili adds a subtle kick of heat. Mixed with cold water to keep the batter light, this jeon delivers a clean, vegetable-forward taste.
Adjust Servings
Instructions
- 1
Scrape and julienne burdock, then soak in cold water for 5 minutes.
- 2
Slice onion and chili thinly, then drain with the burdock.
- 3
Mix pancake mix, tempura flour, cold water, and salt into a light batter.
- 4
Fold in vegetables until just lightly coated.
- 5
Pan-fry in ample oil over medium heat, spreading thin for crispness.
- 6
Flip and cook 2 more minutes, then drain and serve.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Shredded Sweet Potato Fritter
Sweet potato is cut into thin strips and pan-fried with julienned carrot and onion in a tempura-style batter. The overlapping sweet potato strands crisp up beautifully at the edges, while the centers stay soft and naturally sweet. A sprinkle of black sesame seeds adds a nutty note and visual contrast. Using cold water in the batter keeps it light, preserving the crunch of each vegetable strand after frying.
Korean Kimchi Pancake
Well-fermented kimchi is chopped fine and mixed into a batter of Korean pancake mix, kimchi brine, and chili flakes, then fried in oil until both sides turn golden. Adding the kimchi brine directly into the batter is the key step, as its lactic acid tang brings depth that plain water cannot. Cooking four minutes on the first side and three on the second produces a crisp exterior while the interior stays moist from the kimchi moisture.
Korean Zucchini Corn Jeon
Shredded zucchini and sweet corn kernels are folded into a pancake-mix batter and pan-fried until golden. The zucchini softens as it cooks, while the corn kernels pop with sweetness in each bite, creating a combination that appeals to all ages. Egg enriches the batter and black pepper adds a light seasoning. Using cold water keeps the batter thin and airy, which helps the vegetables maintain their distinct textures after frying.
Korean Scallion Pancake
Pa-jeon is a Korean scallion pancake made by cutting scallions into six-to-seven-centimeter lengths, laying them across an oiled pan, and pouring a batter of Korean pancake mix, water, egg, and salt over them before frying on medium heat. Placing the scallions down first and adding batter on top ensures one side of the onions sits directly against the hot pan surface, caramelizing them and drawing out their natural sweetness. Batter consistency is the critical variable-too thick and the pancake becomes bread-like with too little scallion presence, too thin and the edges never crisp. Adding an extra drizzle of oil around the edges midway through cooking fries the rim almost like a fritter, creating a sharp textural contrast against the soft scallion center when dipped in soy dipping sauce.
Korean Water Parsley Shrimp Pancake
Water parsley and cocktail shrimp are combined in a pancake-mix batter with egg and pan-fried into a spring-inspired jeon. The water parsley brings a bright, herbaceous fragrance that pairs naturally with the mild sweetness of the shrimp. Finely chopped onion contributes subtle sweetness, while a splash of soy sauce adds savory depth to the batter. The parsley stems retain a pleasant crunch throughout, giving texture to every bite.
Korean Sweet Pumpkin Pancake
Steamed kabocha squash is mashed and mixed with glutinous rice flour and a small amount of all-purpose flour, then shaped into rounds and pan-fried. The glutinous rice flour gives each piece a pleasantly chewy, mochi-like texture, while the squash provides enough natural sweetness to keep added sugar minimal. The exterior crisps up in oil, encasing a soft, creamy center. Served warm, the squash's sweet, earthy aroma is at its most pronounced.