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    Sauerkraut Jeon (Korean Pancakes) Recipe - NYT Cooking

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    Sauerkraut Jeon (Korean Pancakes) Recipe - NYT Cooking

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    azjoy004
    35 views2 pages

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    35 views2 pages

    Sauerkraut Jeon (Korean Pancakes) Recipe - NYT Cooking

    Uploaded by

    azjoy004

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    © All Rights Reserved
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    Sauerkraut Jeon (Korean Pancakes)


    By J. Kenji López-Alt

    Y I E L D 4 servings

    TIME 30 minutes

    Jeon are savory Korean vegetable, meat or seafood pancakes bound with the most basic batter: flour, cornstarch and
    water. Because the mixture is completely unleavened (no baking powder, yeast or even eggs), they run the risk of
    turning dense and gummy if you overwork the batter. This is good news for the lazy: The less work you put in, the
    better they come out. They can be made with virtually any meat or vegetable odds and ends, but they’re especially
    great with that crunchy sauerkraut languishing in the back of your fridge from that cookout you had last year.

    INGREDIENTS PREPARATION

    FOR THE DIPPING SAUCE: Step 1


    Prepare the dipping sauce: In a small bowl, stir together all
    3 tablespoons light soy sauce or ingredients until the sugar dissolves. Set aside, or prepare in advance
    shoyu and store in a sealed container in the refrigerator for up to several
    2 tablespoons rice vinegar or black weeks.
    vinegar
    Step 2
    2 tablespoons warm water
    Prepare the pancakes: In a large bowl, combine sauerkraut and
    1 scallion, trimmed and thinly sliced
    sauerkraut juice. (If you don’t have enough sauerkraut juice, you can
    1 tablespoon granulated sugar make up the difference with cold water.) Add onion, scallions, flour,
    1 teaspoon toasted sesame oil starch, sugar, pickled peppers and the cold water. Stir rapidly with a
    spoon just until no dry flour remains. (Do not overmix the batter.) The
    batter should be thin enough to flow around when you tilt the bowl.
    FOR THE PANCAKES:

    Step 3
    1 cup sauerkraut (about 6 ounces),
    plus 1/4 cup sauerkraut juice Heat 2 tablespoons oil in the bottom of a flat-bottomed wok or an 8-
    to 10-inch nonstick skillet over medium-high until shimmering. You
    ¼ medium red onion (about 2
    should be able to make about two 10-inch pancakes or three 8-inch
    ounces), thinly sliced
    pancakes, or several smaller pancakes. Add enough batter that you
    2 scallions, split lengthwise and cut can spread it into a thin pancake with the back of a spoon. Let the
    into 1 1/2-inch pieces pancake cook, undisturbed, until the bottom of the pancake is set,
    ¾ cup all-purpose flour about 2 minutes. Use a thin spatula to gently release the pancake from
    the pan if it is sticking at all. Continue to cook, swirling pancake
    ¼ cup cornstarch or potato starch around to encourage even browning until the first side is well browned
    2 teaspoons granulated sugar with a few darker spots, another 2 to 3 minutes.

    Small handful of thinly sliced pickled


    Step 4
    cherry peppers or peperoncini
    Use a wide spatula to carefully flip the pancake. Continue cooking
    ¾ cup cold water until second side is well browned, about 4 minutes.
    Peanut, rice bran or soybean oil, as
    needed, for pan-frying Step 5
    Slide the pancake out onto a cutting board, and cook remaining
    pancake batter, repeating Steps 3 and 4. Once cooked, cut into wedges
    with a pizza slicer or knife and serve with the prepared dipping sauce.

    Tips
    This recipe is very versatile. Here are two variations:
    Kimchi, Cabbage and Mushroom Pancakes: Stir-fry or sauté 4
    ounces sliced shiitake or cremini mushrooms in 1 tablespoon
    vegetable oil over medium-high heat until lightly browned, about 5
    minutes. Season with salt and pepper. Follow recipe for sauerkraut
    pancakes, substituting thinly sliced cabbage kimchi and kimchi juice
    for the sauerkraut and sauerkraut juice, and 2 tablespoons of
    gochugaru (Korean chile flakes) in place of the pickled peppers.
    Follow recipe as directed, adding the sautéed mushrooms to the mix
    in Step 2.
    Garlicky Zucchini and Carrot Pancakes: Cut a small zucchini and a
    small peeled carrot into fine matchsticks by hand or on a mandoline.
    Toss with 1 teaspoon kosher salt and set aside in a fine-mesh strainer
    set over a bowl for 15 minutes. Squeeze firmly by hand to express
    excess liquid. Use the pressed zucchini and carrot in place of
    sauerkraut and replace sauerkraut juice with 1/4 cup of the zucchini-
    carrot liquid. Replace the pickled cherry peppers with 4 minced
    garlic cloves. Follow recipe as directed.

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