I can take no credit for this creation, despite how pretty it looks, because Dave was the chef. This is a very classic recipe for a Korean savoury pancake which is adapted from a recipe in my current favourite cook book Our Korean Kitchen. Jeon - or pancake - is a popular dish in Korea and I've tried it two ways - as haemul pajeon (seafood pancake) and as kimchi jeon (kimchi pancake).
Serves 2 as a snack or 1 as a main:
- 2 eggs
- 100g plain flour
- 2 tbsp sesame oil
- 5 spring onions
- Fresh sliced red chilli - as much or little as you want
- 2 fat garlic cloves
- 2 tbsp soy sauce
- 1 tsp rice wine vinegar
- 1/2 tsp sesame oil
- 1 garlic clove, crushed or finely diced
- In a bowl, mix the flour, one beaten egg, sesame oil, 1/4 tsp salt and the garlic.
- Slowly whisk in 150ml cold water into the bowl until you have a runny batter (the book suggests the consistency of pouring cream).
- Place a 22cm frying pan on the heat with a drizzle of oil and when hot, ladle two thirds of the batter in. Making sure the batter is evenly spread, lay the spring onions down into the mix and scatter with the chilli.
- Drizzle the rest of the batter on top of the spring onions so that they are encased in the middle of the pancake.
- Cook over a medium heat for 3-4 minutes on both sides until crispy and golden all over.
So - there you have it, a basic Korean spring onion pancake recipe. You could play around and add some different ingredients to it - adding prawns would make it a classic seafood pancake. Or you could add other vegetables, kimchi or even (not strictly authentic) strips of cooked chicken.
When cooked, slice it into squares and eat with the dipping sauce. You could also use sweet chilli or sriracha to dip but I prefer the salty tang from the soy sauce.