Jeon 3 Ways by Carol

Serving Size: 2-3

INGREDIENTS:

Jeon Base Ingredients
1 Cup All-Purpose Flour
1 Cup Water
2 Tbsp Cornstarch (potato starch also works)
¾ Teaspoon Salt
½ Teaspoon Black Pepper

Kimchi Jeon
1 Cup Thinly Sliced Fully-Fermented Kimchi, Plus 2 Tbsp Kimchi Brine
3 Scallions, Cut 1-Inch Long

Vegetable Jeon
Add Vegetables of Choice (2~3 Cups)
½ Zucchini, Julienned
1 Large Carrot, Julienned
1 Small Potato, Julienned
½ Small Onion, Thinly Sliced
2 Scallions, Cut 1-Inch Long
½ Hot Pepper, Seeded and Sliced

Shrimp Jeon
1 Cup Peeled, Deveined, and Chopped Shrimp
5 Scallions, Cut 2-Inch long
2 Hot peppers, Seeded and Sliced

Dipping Sauce (Optional)
1 Tablespoon Soy Sauce

1 Tablespoon Water
1 Teaspoon Vinegar (Rice Vinegar or White Vinegar)
½ Teaspoon Sugar
1 Teaspoon Korean Hot Pepper Flakes (aka Gochugaru)

DIRECTIONS:

Add all the dry base ingredients into a large mixing bowl and mix well.
Slowly add in the water and mix
For your desired jeon, add in additional ingredients and mix until evenly coated. Batter should be runny (a little thinner than pancake batter) and fall from the spoon.
Heat a large non-stick pan over medium heat. Add a generous amount of cooking oil. Add a thin layer of batter, spreading it out evenly. Cook for about 3-4 minutes on each side until light golden brown and crispy. Repeat with the rest of the batter.
Serve with dipping sauce and makgeolli!

- Sool Founder & CEO, Carol Pak