Recipe courtesy of Ji Hye Kim

Hobak Jeon

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
Jeon is a catch-all word for savory pancakes. Some are battered with a flour and water mixture and some are dusted with the dry batter, then dipped into a whisked egg mixture. They are mainstays at holidays, birthdays and other festivities, and also a perfect way to use up vegetables in season, especially if you have an abundance of zucchini during the summer. Make the master jeon batter ahead of time and keep it in your pantry as something you can reach for again and again, whether for the dry or wet method.


Master Jeon Batter:


  1. Put the Master Jeon Batter onto a plate or baking sheet. Put the eggs, saeujeot, scallions and pepper in a mixing bowl and whisk well to combine.
  2. Place a large nonstick pan over medium heat and add the oil.
  3. Dip the sliced zucchini into the batter to cover, then dust off any excess batter with a brush. Dip the dusted zucchini into the egg mix.
  4. When the pan is hot, add the zucchini; you should hear a subtle sizzle. When the edges of the egg mixture are set, after about 30 seconds, flip the zucchini. Cook until golden brown on the second side, another 30 seconds. Transfer to a cooling rack or a cookie sheet covered with paper towels to drain excess cooking oil. Enjoy while still hot.

Master Jeon Batter:

  1. Mix together the all-purpose flour, rice flour, baking powder and salt in a medium bowl to combine.