My Experimental Kitchen – Korean Jeon

Aeri’s Korean Cookbook is a wonderful and easy to use cookbook. Her directions are short and precise, her photos are descriptive and for a personal touch, she adds a bit of her own childhood food experience.

Very recommendable!

I started with the recipe for Zucchini Jeon (aehobak jeon), which looked very easy to make, and it was! I cut the zucchini julienne (2 cups), added some green onions, and a dash of red hot pepper (optional).

zucchini julienne

To make the batter: 1 egg, a bit of salt, 1 cup flour and 1 cup water. Then add the vegetables.

zucchini in batter

Drop the mix, spoon by spoon, into the hot frying pan (use vegetable oil). Fry until golden brown on both sides.

zucchini jeon and potato jeon

The Zucchini Jeon were really good and easy to make. Serve with a dip: 1 part soy sauce, 1 part vinegar, and add some sesame seeds. All done.

This is a good snack, or it can be served as a side dish.

Bookmark and Share

Speak Your Mind

*