At Green Chef, we love introducing new cuisines and flavors. These savory Korean pancakes have graced the tables of royalty and common folk alike. During the Joseon Dynasty (from the late 14th to the early 20th century) they were a staple of surasang: elaborate royal banquets boasting up to twelve side dishes per person. Today you can still expect plates of jeon at celebratory and ceremonial tables. Their versatility makes them an excellent side dish at virtually any meal or a hearty standalone appetizer.
Jeon are traditionally made by coating a combination of meat or vegetables in flour or batter, forming them into small cakes, and pan-frying them to a golden brown. The royal court featured exotic fillings such as sparrow, golden mandarin fish, or persimmon leaves. We’re filling ours with a combination of tofu and aromatic onion, garlic, scallion, and ginger for bite. Garnish them with our house-made spicy ssamjang sauce and enjoy alongside a colorful ramen stir-fry and roasted broccoli.
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