Korean Eggplant & Pork Pancake
Dry eggplant keeps this jeon crisp. Salt the 0.5 cm half-moons for 10 minutes and blot off the moisture, and stir-fry 220 g ground pork with the onion and garlic for about 5 minutes, until all the liquid has evaporated, then cool it before folding both into the batter. Fry rounds about 8 mm thick over medium heat for 3 minutes per side, covering the pan for 30 seconds after flipping because the jeon contains pork.
Quick answer
- Total time
- 35 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The eggplant is salted and blotted dry, and the ground pork is cooked first with onion and garlic, then cooled before it goes into the batter.
Read more
Because the meat is never raw in the pan, even thick rounds cook evenly to the center, and the softened eggplant stays moist between bits of pork.
Ingredients
Instructions
- 1
Slice eggplant (2 ea) into 0.5 cm half-moons and spread on a plate.
Sprinkle with salt (0.25 tsp) and rest 10 minutes. Once moisture beads on the surface, blot gently with paper towel.
- 2
Add ground pork (220 g), chopped onion (80 g), and garlic (1 tsp) to a pan over medium heat.
Stir-fry about 5 minutes until all moisture evaporates. Season with salt (0.25 tsp) and spread to cool.
- 3
Mix pancake mix (140 g), eggs (2), cold water (140 ml), and a pinch of salt into a thick batter.
The right consistency is when batter dropped from a spoon falls slowly in a thick ribbon.
- 4
Add the cooled pork mixture and eggplant to the batter.
Fold with a rubber spatula using a lift-and-turn motion to keep eggplant pieces intact.
- 5
Heat oil (3 tbsp) in a pan over medium heat.
Drop heaped spoonfuls of batter and flatten each to a 6-7 cm round about 8 mm thick.
- 6
Cook 3 minutes per side over medium heat until browned.
Because the jeon contains pork, after flipping cover the pan for 30 seconds then uncover to finish. Rest on paper towel for 1 minute to drain excess oil.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Produce preparation
Wash produce under running water before cutting or peeling it. Do not use soap or household detergent.
Source: U.S. Food and Drug Administration. Selecting and Serving Produce Safely
-
Safe temperature
Cook ground pork to an internal temperature of 71°C. In this recipe, check it during the initial stir-fry before mixing the pork into the batter.
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-22
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