Korean Lotus Root Pancakes
Lotus root is sliced into rounds and coated in a light batter of buchim flour and egg before being pan-fried until golden on both sides. The root's characteristic perforations show through the thin batter, creating a lace-like appearance on each piece that makes this jeon visually distinctive. Biting through the crisp exterior reveals the lotus root's dual texture: an initial crunch from the starchy flesh followed by a slightly sticky chew that clings pleasantly to the teeth. Slicing to a thickness of five to six millimeters strikes the right balance between maintaining the crunch and ensuring the center cooks through. The egg-enriched batter adheres evenly to the root's smooth surface and sets immediately upon contact with hot oil, sealing in moisture. Minimal salt in the batter allows the lotus root's faint natural sweetness to emerge, and a dipping sauce of soy sauce and vinegar provides the acidity needed to cut through the fried exterior's richness. Commonly served during Korean holidays, this jeon is simple enough for everyday cooking as well.
Adjust Servings
Instructions
- 1
Peel lotus root and slice to 0.4 cm thickness.
- 2
Soak in vinegar water for 5 minutes to prevent browning.
- 3
Mix flour, egg, water, and salt into a batter.
- 4
Coat slices in batter and pan-fry both sides.
- 5
Remove when golden and drain excess oil.
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