Halmoni's Jeon

Name: Halmoni's Jeon
Total time: 25 min
Ingredients: 5 dried shiitake mushrooms; 1 cup all-purpose flour; 1/2 cup rice flour; 1/4 cup cornstarch; 1 tbsp kosher salt; 1 1/2 cups water; 2 tbsp Sessy Sesame Oil; 8 oz ground pork (optional); 1 small zucchini, julienned; 2 cups 2-inch pieces of garlic chives or scallions; 1 medium carrot, julienned; 1 small Korean red pepper or Fresno chile, thinly sliced on a diagonal; 1 shallot, thinly sliced; 1 cup kimchi, thinly sliced; 1/2 cup vegetable oil for shallow frying; 1/4 cup Sessy Soy Sauce; 1 1/2 tsp coarse gochugaru; 1 tbsp rice vinegar; 1 tsp Sessy Sesame Oil; 1 scallion, thinly sliced crosswise; 1 clove garlic, minced

Have leftover veggies in the fridge? Make this jeon! It has the best crispy outer edges thanks to Halmoni's secret batter of flour, rice flour, cornstarch, and a splash of Sessy Sesame Oil.

Ingredients

Jeon

5 dried shiitake mushrooms
1 cup all-purpose flour
1/2 cup rice flour
1/4 cup cornstarch
1 tbsp kosher salt
1 1/2 cups water
2 tbsp Sessy Sesame Oil
8 oz ground pork (optional)
1 small zucchini, julienned
2 cups 2-inch pieces of garlic chives or scallions
1 medium carrot, julienned
1 small Korean red pepper or Fresno chile, thinly sliced on a diagonal
1 shallot, thinly sliced
1 cup kimchi, thinly sliced
1/2 cup vegetable oil for shallow frying

Dipping Sauce

1/4 cup Sessy Soy Sauce
1 1/2 tsp coarse gochugaru
1 tbsp rice vinegar
1 tsp Sessy Sesame Oil
1 scallion, thinly sliced crosswise
1 clove garlic, minced

Time to Make (25 minutes)

Level up this recipe with Sessy

Sesame Oil (250 mL)

$17.50

Soy Sauce (250 mL)

$12.00

Instructions

Step One

In a small, heatproof bowl, cover the mushrooms with 1 cup just-boiled water. Submerge and let sit until softened, at least 20 minutes.

Step Two

Drain mushrooms and squeeze out excess water. Cut off stems and discard. Thinly slice the caps and set aside.

Step Three

In a large bowl, combine all-purpose flour, rice flour, cornstarch, and salt. Add water and sesame oil and whisk until combined. Whisk in ground pork until the pieces of meat disappear into the batter.

Step Four

Using chopsticks or tongs, stir in the zucchini, chives, mushrooms, carrort, pepper, shallot, and kimchi and mix until everything is lightly coated in batter.

Step Five

In a 10-inch nonstick skillet, heat about 1/4 cup oil over medium heat. Carefully add 1 cup of the batter to the pan and use a spatula to spread out into a pancake about 8 inches wide. Cook on medium heat for 4-5 minutes on one side.

Step Six

Flip the pancake and let it cook on the other side until lightly browned, about 3-4 minutes. Transfer to a paper towel-lined plate. Repeat with the rest of the batter.

Step Seven

To make the sauce, mix all the ingredients in a small bowl. Serve pajeon with the sauce alongside for dipping

Products Used

Uses Sesame Oil Uses soy sauce

Tip

Use any leftover veggies you have in your fridge!