Jeon is a
favorite Korean side dish and snack which is in desperate need of a proper
translation. It has often been named pancake, but I don’t think that the word
is adequate for jeon. The salt-seasoned fried
dish is primarily made with diverse ingredients and rice powder (or flour). There’re kinds that
are mixed like pajeon (green onion jeon); those that are coated with flour and egg like guljeon.
Ingredients
Serves 1
For
Jeon:
50ml
fresh oysters
1/4
teaspoon finely sliced spring onion
1
tablespoon beaten whole egg
1
pinch ground white pepper
1
tablespoon all-purpose flour
1
teaspoon vegetable oil
For
Soy Dipping Sauce:
1/2
teaspoon soy sauce
1/2
teaspoon brown rice vinegar
1/5
teaspoon honey
1
pinch of finely chopped red pepper (or red paprika)
Directions
1.
In a sauce bowl combine soy sauce, vinegar, honey, red pepper and spring onion.
Set aside.
2.
Wash oysters in salt water and rinse about a three times. Beat egg (do not
whisk) and add sliced spring onion.
3.
Combine flour and ground white pepper. Coat well oysters with the flour mixture
and put them in the egg mixture.
4.
Drop oil in a non-stick pan and fry oysters over medium low heat for about 1
minute each side (front & back) or until slightly golden brown (do not
overcook oysters as they toughen).
5.
Serve with soy dipping sauce or chogochujang (check out preceding post for recipe).
