What is Jeon? Korean Savory Pancakes (전)

Jeon (전) is one of the simplest and most familiar ways to cook vegetables in Korean cuisine.

It is a method where a light batter is used to bring out the ingredient, not cover it.

A Simple Plant-Based Jeon Set

This plate is a small plant-based jeon set:

hobak jeon (애호박) gaji jeon (가지) paengi beoseot jeon (팽이버섯)

Served with a simple soy sauce made with chopped ssukgat stems (쑥갓 줄기).

Temple inspired.

The Batter

The batter is very simple.

Normally, jeon uses flour and egg.

This version is vegan.

flour potato starch (2:1 ratio) water

Add enough water until the batter is slightly thicker than cream.

A Note on Texture

The texture of the batter matters.

Too thin, and it feels weak.

Too thick, and the coating becomes heavy.

-The batter should support the ingredient, not hide it.

Cooking

For frying:

canola oil a small amount of perilla oil (or sesame oil)

This adds depth without overpowering the dish.

A Note on Enoki

For enoki mushroom jeon:

-press it down firmly while cooking

This makes it much crispier.

The texture becomes fibrous and surprisingly satisfying,

almost like meat or dried fish.

A Note on the Side

The braised shiitake on the side is inspired by temple cooking.

water Joseon ganjang (조선간장) perilla oil rice syrup (or honey)

A Note on Jang

Joseon ganjang is especially important here.

It gives a cleaner and deeper flavor compared to regular soy sauce.

Why It Matters

Jeon is simple.

But when done right,

-it makes vegetables feel generous and complete.

A Note on Simplicity

This is not complex cooking.

Just simple ingredients, handled carefully.