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Jeon (전) refers to a broad category of savory Korean pancakes. These pancakes are made by coating various ingredients with a simple flour-based batter and pan-frying them until crispy.
They are a versatile and delicious food that can be enjoyed as a snack, appetizer, or even a main course. Korean pancakes are made from a variety of ingredients such as flour, rice flour, eggs, and an assortment of vegetables, seafood, and meats, creating a diverse range of flavors and textures.
Origins: Buchimgae, commonly known as Korean pancakes, have a rich history. The term “buchimgae” broadly refers to any type of pan-fried ingredients soaked in egg or a batter mixed with other elements.
Joseon Dynasty Influence: The origins of Korean pancakes can be traced back to the Joseon dynasty (1392-1910), a period when kimchi was a staple food in Korean cuisine. It is believed that kimchi pancakes were initially created as a way to use leftover kimchi and extend its shelf life.
Variety: Buchimgae comes in various forms, including scallion jeon (Pajeon), kimchi jeon, garlic chive jeon (Buchujeon), and more. These savory pancakes are enjoyed as appetizers or snacks.
Chinese Influence:Hotteok, sometimes called hoeddeok, is a type of filled pancake that has become a popular street food in South Korea. However, its origins trace back to China. Chinese merchants introduced it to Korea during the 19th century.
Invention: It is believed that hotteok was invented when Chinese merchants followed their country’s soldiers to Korea. Many of them decided to stay in Korea and began making Chinese versions of pancakes with savory fillings.
Characteristics: Hotteok can be either thick or thin. They are characterized by their crispy exterior and tender, chewy interior. The filling typically consists of a mixture of brown sugar, cinnamon, and crushed nuts. Variations include fillings like red beans, cheese, and vegetables
Korean pancakes come in two main varieties: sweet and savory. Sweet pancakes, such as "hotteok" are often filled with sweet ingredients like sugar, honey, cinnamon, and nuts. On the other hand, savory pancakes, like "pajeon" and "kimchi-jeon," incorporate ingredients like scallions, seafood, kimchi, or minced meat, creating a more robust and flavorful dish. These variations allow for a wide range of tastes and preferences to be accommodated.
Scallion Jeon (Pajeon): The most common type of jeon is Pajeon, which features scallions (green onions) as the main ingredient. The batter is typically made from flour, water, and egg. Scallions are mixed into the batter, and the resulting pancake is pan-fried until golden brown. Pajeon can be enjoyed as a snack or appetizer.
Other Varieties: Besides scallion jeon, there are many other types of jeon, such as kimchi jeon (made with kimchi), buchujeon (with garlic chives), and nokdujeon (mung bean pancakes). These pancakes can be both savory and sweet, and they are often served at Korean dinner parties or as street food.
Hotteok (호떡)is a popular Korean sweet pancake that’s especially beloved during the winter months. It’s a delightful street snack that’s crispy on the outside and gooey on the inside.
Hotteok is made from a yeast-based dough that’s pan-fried. The filling consists of a mixture of brown sugar, cinnamon, and crushed nuts. The nuts add nutty flavors and textures to the sweet syrup.
While the classic hotteok features this basic filling, there are many variations. Some vendors stuff hotteok with red beans, cheese, vegetables, or even japchae (glass noodles). The dough itself has evolved, and some vendors now deep-fry their hotteok for extra indulgence.
Korean pancakes, known as 'jeon', are a versatile dish delighting the palates of food lovers with their diverse flavors and textures. A quintessential element in crafting these pancakes is all-purpose flour or rice flour, which lays the foundation for both sweet and savory variations.
For a touch of umami and depth, ingredients like finely chopped kimchi, scallions, seafood, or thinly sliced meats are often incorporated.
Sweet variations may sing with the incorporation of sugar, cinnamon, and even fruits like apples or bananas. To bind the ingredients, a mixture of eggs and water – or for a lighter version, sparkling water – is used.
The rich flavor profile is typically accentuated with a dash of soy sauce, sesame oil, and sometimes, a sprinkle of gochugaru (Korean red chili flakes) for those who favor a kick of spice. These essential ingredients come together harmoniously to create a delightful, comforting bite that's synonymous with Korean culinary tradition.
Embarking on the journey to make Korean pancakes at home is an exciting foray into traditional Korean cuisine. Begin by selecting your ingredients based on the desired pancake type; whether savory with vegetables and seafood or sweet with brown sugar and nuts.
Whisk together the base batter consisting of rice flour, flour, salt, and water—or swap water with a fizzy alternative for a lighter texture. Then, stir in your selected additions such as slivered zucchini, shrimp, or even hand torn leafy greens, ensuring that they are thinly sliced or small enough to cook evenly.
Heat a pan with a generous layer of oil over medium heat for that quintessential crispy edge. Pour the batter to form a pancake and let it sizzle, cooking until the edges turn golden and the bottom is crisp. Flip with confidence, cook the other side until equally crisp, and serve hot, accompanied by a dipping sauce that often marries soy sauce with vinegar for a tangy complement to the savory treat.
Achieving perfection in Korean pancake-making is an art that requires attention to detail and the embracing of a few culinary secrets. Consistency is paramount; the batter should be similar to that of western pancakes but slightly runnier to allow for an even spread in the pan. It's crucial to refrain from overcrowding the pan, which can lead to steaming rather than crisping—patience here is your ally.
When it comes to frying, use enough oil to cover the bottom of the pan, and maintain a consistent heat allowing each pancake to develop a delectably crunchy exterior.
For flipping, confidence is key; ensure the bottom has browned adequately before turning it over with a swift motion. Drain the cooked pancakes on a wire rack to preserve crispness.
Lastly, always serve immediately to savor the textures and flavors at their peak. Heed these tips and practice will soon have you flipping these Korean delights like a seasoned chef.
Korean pancakes can be enjoyed in various ways. These versatile pancakes can be served as a savory appetizer, a side dish, or even a meal on their own. Here are a few ways to enjoy Korean pancakes:
1. Traditional Style: Serve the pancakes as part of a Korean meal with rice, kimchi, and other banchan (side dishes) for a complete and satisfying dining experience.
2. Anju (Bar Snack): Korean pancakes are often enjoyed with alcoholic beverages as a popular bar snack. The crispy texture and savory flavors of the pancakes pair well with a refreshing drink like Soju or Makgeolli.
3. Fusion Twist: Get creative with your pancakes by adding modern twists such as dipping them in a spicy gochujang sauce or incorporating unique ingredients like cheese or seafood.
Whether you prefer them sweet or savory, Korean pancakes offer a delightful culinary experience that can be enjoyed in a variety of settings. With their crispy exterior and tender filling, they are a delightful addition to any meal or social gathering. Explore the world of Korean pancakes and elevate your dining experience with these delicious and versatile treats. With the right recipe and a few key ingredients, you can recreate the authentic flavors of Korean cuisine right in your own kitchen.
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