What is the Jeon?
Jeon are Korean pancakes that can be filled with any number of foods and ingredients. Sea fruits, beef and poultry are all popular elections. Korean pancakes differ from its American counterparts. They are soft on the inside, crunchy on the outside and very often filled with kimchi . Made of fermented cabbage, cucumber or radish, kimchi is then chopped and marinated in a mixture that can sometimes include garlic, ginger and chili.
meat or seafood and kimchi are mixed into the dough of flour and eggs and then fried in a pan covered with oil. Chefs often skip meat and simply use squash, ground beans or lotus root to create crispy vegetarian pancakes. The Jeon is then briefly immersed in a sauce made of vinegar, soy sauce and chili for another taste. One of the common types of Jeon is hwajeon , a sweet pancake full of rice and floral petals such as chrysanthemums and azaleas. Another popular type of Jeon is Pajeon , which is made of green onion.
The preparation and cooking time varies for each other Jeon. The simple Jeon composed of Kimchi will obviously be a little faster than one made of meat. Kimchi Pancake is simple and can be delivered from the pan to the table in minutes.
Eggs, flour, kimchi and water mix together until the consistency is even and then allowed to sit for several minutes before cooking. The mixture is poured into the pan and fry on both sides until it is crunchy and brown. During cooking, a small amount of oil can be added to prevent the pancake to hold on the sides and bottom of the pelvis.
When beef, seafood or poultry is prepared, the meat is first cooked on thin strips. Kimchi, eggs and flour are added strips of meat. The dough is then poured into the pan and fried. One of the keys to produce a Jeon with a friend is to ensure that the strips of meat are dosdaddy thinly thin to not stand out from the dough.
Korean meals may vary according to the province, but attachments or bunch , including the Jeon, are usually the basis of dining tables throughout the region. The Jeon is served during Korean ceremonies such as Jesa . This ceremony acts as a tribute to the deceased ancestors. Korean cuisine dates back to thousands of years, and attachments such as Jeon were also consumed by members of the Korean Royal Court during the Joseon dynasty, which lasted from 1392 to 1897.