Chef Jeong-sun
Maesaengi-gul-jeon (Seaweed and Oyster Jeon)
Fine winter maesaengi and plump oysters bound with just enough batter, pan-fried into small green jeon that taste of the cold sea and hold together because the cook did not rush.
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Chef Jeong-sun
Haemul-pajeon (해물파전, Seafood Scallion Pancake)
A rainy-day scallion pancake loaded with squid, shrimp, and clams, fried crisp at the edges and tender inside, then finished with egg and a sharp soy vinegar dipping sauce.
Chef Jeong-sun
Saeu-jeon (Shrimp Jeon)
Sweet shrimp butterflied flat, dusted with flour, dipped in yellow egg, and pan-fried quickly for the holiday jeon platter where the first warm piece always disappears.
Chef Jeong-sun
Dongnae-pajeon (Busan Scallion Pancake)
Whole jjokpa scallions laid in rice-flour batter, topped with seafood, beef, and egg, then pan-fried soft and generous in the old Dongnae style of Busan.
Chef Jeong-sun
Buchu-jeon (Garlic Chive Pancake)
A summer garlic chive pancake fried thin, crisp at the edges and chewy in the center, with just enough batter to hold the green pile together and a sharp soy-vinegar dip.
Chef Jeong-sun
Gaji-jeon (가지전, Stuffed Eggplant Jeon)
Late-summer eggplant slit into a fan, salted firm, filled with restrained soy-sesame beef, then dipped in flour and egg for the Chuseok jeon platter where quiet dishes often go first.
Chef Jeong-sun
Yeongeun-jeon (Lotus Root Jeon)
Pale lotus root coins blanched just long enough to tame their starch, coated lightly in flour and egg, then pan-fried into crisp-edged jeon for a holiday platter or a quiet snack.
Chef Jeong-sun
Jang-tteok (Fermented Paste Pancake)
A Kaesong and Gyeongsang pancake seasoned from within, with fermented paste worked into the batter so each crisp-edged piece needs no dipping sauce.
Chef Jeong-sun
Gamja-jeon (Korean Potato Pancake)
Gangwon's plain potato pancake asks for almost nothing: raw potato, its own settled starch, salt, and a hot pan, so the edges crisp while the middle stays chewy.
Chef Jeong-sun
Kimchi-jeon (Kimchi Pancake)
The fridge-clearing pancake Koreans make when the kimchi has gone properly sour, fried thin in a hot pan until the red batter sets crisp at the rim.
Chef Jeong-sun
Yuk-jeon (Pan-Fried Beef Slices)
Paper-thin beef slices seasoned lightly, touched with flour and egg, then pan-fried just long enough to set the coat while the meat stays tender underneath.
Chef Jeong-sun
Beoseot-jeon (Mushroom Jeon)
A holiday jeon of fresh shiitake or oyster mushrooms, salted lightly, dusted thinly, and carried through egg in a quiet pan until the mushroom stays earthy and the coating stays tender.
Chef Jeong-sun
Toran-jeon (Taro Jeon)
Autumn taro parboiled to tame its slick edge, sliced thick, then coated in flour and egg for a pale, tender jeon that belongs beside holiday banchan.
Chef Jeong-sun
Kkaennip-jeon (Stuffed Perilla Leaf Jeon)
Fragrant perilla leaves folded over a measured meat and tofu filling, then egg-dipped and pan-fried slowly until the leaf turns tender and the center cooks through.
Chef Jeong-sun
Gochu-jeon (Stuffed Chili Jeon)
Mild green chilies split and filled with a measured pork-tofu stuffing, coated in flour and egg, then pan-fried meat side down until the filling firms and the pepper stays bright.
Chef Jeong-sun
Ojingeo-jeon (Squid Jeon)
Tender squid scored to stay flat, dusted lightly, dipped in egg batter, and pan-fried just until the edges crisp before the sea-sweet flesh has time to toughen.
Chef Jeong-sun
Donggeurangttaeng (Korean Pan-Fried Meat Patties)
Small pork and beef patties with tofu and vegetables squeezed dry, shaped into careful coins, dipped in flour and egg, then pan-fried for the holiday table.
Chef Jeong-sun
Dubu-jeon (Pan-Fried Tofu)
A quiet Korean tofu jeon, pressed dry and pan-fried until the edges turn pale gold, served with soy-vinegar dipping sauce for a holiday table or plain rice supper.
Chef Jeong-sun
Memil-jeon (Buckwheat Pancake)
A thin Gangwon buckwheat pancake, cooked with a light hand and almost no sweetness, topped with cabbage or kimchi so the grain stays plain, nutty, and honest.
Chef Jeong-sun
Gul-jeon (Korean Oyster Jeon)
A cold-season Korean jeon made with plump oysters, a thin coat of flour and egg, and the restraint to pull each piece from the pan before it turns rubbery.
Chef Jeong-sun
Bindaetteok (Korean Mung Bean Pancakes)
Soaked mung beans ground coarse, folded with pork, bracken, sprouts, and kimchi, then fried thick until the edges crisp and the center stays tender enough for a shared table.
Chef Jeong-sun
Dongtae-jeon (Pan-Fried Pollock)
Pale-gold pollock jeon for the holiday table, made from well-dried white fish, a thin flour coat, and egg cooked gently enough to stay tender.
Chef Jeong-sun
Hobak-jeon (Zucchini Jeon)
Thin young zucchini rounds, salted so they hold, touched with flour and egg, then pan-fried until gold at the edges and tender in the middle.
Chef Jeong-sun
Pajeon (Scallion Pancake)
Whole scallions laid in a hot pan, barely tied with cold batter and fried until the edges crisp; a plain Korean pancake that tastes of scallion, not flour.
Chef Jeong-sun
Baechu-jeon (배추전, Napa Cabbage Pancake)
A Gyeongsang home pancake made from one whole napa cabbage leaf at a time, flattened at the rib, brushed in thin salted batter, and fried until sweet, tender, and quietly crisp at the edges.
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