The Fundamental Korean Pancake Batter
At its most basic, a Korean pancake, known as jeon (전), is made from a simple pan-fried mixture. The foundational components are flour, water, and egg, which are combined to create a smooth, viscous batter. The choice of flour can vary, with all-purpose flour being the most common, but some recipes also incorporate cornstarch or rice flour to achieve different textures. The inclusion of cornstarch, in particular, is a popular trick to create a crispier finish. For a crisper result, using icy cold or sparkling water is also a recommended technique. The batter is lightly seasoned with salt to enhance the flavor of the fillings.
Popular Varieties and Their Signature Ingredients
While the base batter is simple, the true character of a Korean pancake comes from its additions. There are countless varieties, each named for its star ingredient.
Pajeon (Scallion Pancake)
Pa translates to "green onion" or "scallion". This type of jeon is characterized by the long strips of green onions embedded in the batter. The scallions' sweetness and slight bite complement the savory, crispy pancake beautifully.
Kimchijeon (Kimchi Pancake)
Perhaps one of the most popular variations, kimchijeon is a tangy and spicy delight. It uses finely chopped, fermented kimchi, and often some of its brine, which gives the pancake a distinct red color and a deeply savory flavor. Some recipes add chopped pork belly or canned tuna for extra richness.
Haemul Pajeon (Seafood and Scallion Pancake)
This is an elevated version of pajeon. The seafood (haemul) is mixed into the batter along with the green onions, adding a taste of the sea. Common seafood choices include squid, shrimp, or mussels.
Gamjajeon (Potato Pancake)
A simple yet satisfying pancake made primarily from grated potato. The potatoes' starch binds the pancake together, creating a uniquely chewy and crispy texture. It's often seasoned simply with salt and served with a dipping sauce.
Bindaetteok (Mung Bean Pancake)
Made from ground mung beans, bindaetteok is a heartier, thicker pancake with a unique savory flavor. The soaked and ground mung beans form the base, and additions can include bean sprouts, kimchi, and ground pork. Traditionally, these were fried in generous amounts of oil, making them especially rich and satisfying.
Cooking Techniques for the Perfect Crisp
To achieve the coveted crispy exterior and soft interior of a Korean pancake, several techniques are key.
- Use Cold Liquid: Icy cold water or sparkling water can inhibit gluten development, resulting in a lighter, crisper texture.
- Don't Overmix: Mixing the batter just until the ingredients are combined prevents a chewy, bread-like texture.
- Rest the Batter: Letting the batter rest for 10-15 minutes allows the flour to fully hydrate, improving the overall texture.
- Ample Oil: Korean pancakes are pan-fried, not skillet-cooked like American pancakes. Using enough oil ensures they fry and get crispy, rather than just cooking through.
- Press During Frying: For thicker varieties, gently pressing down with a spatula helps ensure even cooking and a crispy surface.
- Wait to Flip: Patience is crucial. Wait until the edges are crispy and golden brown before attempting to flip the pancake.
Comparison of Popular Korean Pancake Varieties
| Pancake Type | Main Ingredients | Texture | Flavor Profile | Typical Accompaniments |
|---|---|---|---|---|
| Pajeon | Scallions, flour, egg, water | Crispy edges, soft inside | Sweet scallion, savory | Dipping sauce |
| Haemul Pajeon | Scallions, seafood, flour, egg, water | Crispy edges, soft inside | Savory seafood, scallion | Dipping sauce |
| Kimchijeon | Kimchi, flour, water, (optional pork) | Chewy, sometimes crispy edges | Tangy, spicy, savory | Dipping sauce, makgeolli (rice wine) |
| Gamjajeon | Grated potato, flour/starch | Crispy exterior, chewy interior | Starchy, salty | Dipping sauce |
| Bindaetteok | Mung beans, bean sprouts, kimchi, pork | Hearty, thick, rich | Nutty, savory, satisfying | Dipping sauce |
The Indispensable Dipping Sauce
A Korean pancake is rarely served alone; it is almost always accompanied by a dipping sauce (choganjang). This sauce cuts through the pancake's richness and adds a layer of tangy, savory flavor.
- Classic Dipping Sauce: This is a simple mixture of soy sauce, rice vinegar, and a hint of sugar or honey to balance the flavors.
- Optional Additions: Minced garlic, toasted sesame seeds, and a dash of sesame oil can be added for extra depth. Red pepper flakes can also be stirred in for a spicy kick.
Historical Context and Cultural Significance
The tradition of making and sharing jeon is deeply rooted in Korean culture. Historically, jeon was considered a delicacy enjoyed by royalty during the Joseon Dynasty. Today, it remains a celebratory food, especially for family holidays like Lunar New Year and Chuseok, where families gather to cook them together. Beyond special occasions, jeon is a beloved comfort food, often enjoyed with makgeolli (Korean rice wine), particularly on rainy days when the sizzling sound of frying pancakes is said to be reminiscent of falling rain.
Conclusion
Ultimately, what is a Korean pancake made of comes down to a simple batter base that serves as a canvas for a wide array of savory fillings. From the popular scallion pajeon to the hearty mung bean bindaetteok, the versatility of jeon allows for endless creativity. The core batter of flour, water, and egg can be transformed into a variety of delicious, crispy, and savory dishes, making it a beloved staple in Korean cuisine. The next time you're craving a unique, flavorful snack or side dish, consider making a batch of homemade jeon. For more on traditional Korean foods, check out this TasteAtlas guide to Korean pancakes.
