Serving Size: 2-3
1 Cup All-Purpose Flour
1 Cup Water
2 Tbsp Cornstarch (potato starch also works)
¾ Teaspoon Salt
½ Teaspoon Black Pepper
1 Cup Thinly Sliced Fully-Fermented Kimchi, Plus 2 Tbsp Kimchi Brine
3 Scallions, Cut 1-Inch Long
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
1 Cup Peeled, Deveined, and Chopped Shrimp
5 Scallions, Cut 2-Inch long
2 Hot peppers, Seeded and Sliced
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)
- 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
- Tags: Food