Must-Try Varieties Of Korean Pancakes For Breakfast

"Jeon,” or Korean pancakes, are one of the favourite Korean dishes in the Korean cuisine, which is valued for its mouthwatering texture and variety of tastes. These savoury or sweet sweets are flexible solutions that fit for any occasion because they frequently include a variety of components, such as meats, veggies, and sweet fillings. Korean pancakes give a cosy, hearty touch to any table, whether you're feeding friends or having a peaceful lunch at home.

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Hwajeon (Sweet Rice Pancake)

Hwajeon, or flower pancakes, are little pancakes made with rice flour and decorated with edible flower petals. Glutinous rice flour is usually used to make these visually appealing pancakes, which gives them a chewy texture. After the pancakes are pan-fried, vibrant flower petals from azalea, rose, or chrysanthemum are added on top. Hwajeon are frequently offered as sweets or consumed at traditional Korean tea rituals.

Hobakjeon (Zucchini Pancakes)

Savoury pancakes, hobakjeon, are created with finely sliced zucchini. The zucchini slices are pan-fried till golden and crispy after being dipped in a thin batter consisting of flour and eggs. In addition to often being seasoned with salt and pepper, these pancakes occasionally contain other veggies like onions or carrots. Hobakjeon are usually served with a soy sauce-based dipping sauce as an appetiser or side dish.

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Kimchi-Jeon (Kimchi Pancake)

Kimchi-jeon, a popular fermented vegetable dish in Korea, are pancakes that are savoury and spicy. Chopped kimchi is combined with flour, water, and occasionally eggs to make a batter, which is then pan-fried till crisp. The crispy texture and tangy, spicy flavour of these pancakes are well-known. When coupled with makgeolli or soju, kimchi-jeon are a popular snack or appetiser, especially in the rainy season.

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Pajeon (Scallion Pancake)

One of the most popular varieties of Korean pancakes is pajeon, or green onion pancakes. A batter of flour, eggs, and water is used to make these flavourful pancakes, which are then liberally sprinkled with chopped green onions. For increased flavour, other items like fish or kimchi are occasionally added. Pajeon is a well-liked starter or treat, particularly when it's ra͏ining. It has a crispy outside and a soft, chewy inside.

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Also read: Why Pancake Day Is Celebrated

Gamja Jeon (Potato Pancake)

Potatoes are grated and combined with a little of flour and seasonings to make gamja jeon, which are crispy potato pancakes. After that, the mixture is pan-fried until it turns brown and crisps on the outside but is still tender inside. These pancakes are frequently topped with a soy sauce-based dipping sauce and flavoured with green onions. Gamja Jeon are prized for their pleasing texture and simple, comforting flavour.

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Memil Jeon (Buckwheat Pancake)

Pancakes recognised for their somewhat rough texture and nutty flavour, known as memil jeon, are cooked using buckwheat flour. These pancakes occasionally contain ground pork and are often served with veggies like kimchi or zucchini. Memil Jeon are especially well-liked in Korea's Gangwon Province, where buckwheat is a major crop. They are usually served with a dipping sauce and as a main course or a filling snack.

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Dubu-jeon (Tofu Pancake)

Dubu-jeon has tofu as the main ingredient. Tofu is mashed and combined with eggs and flour to form a binding combination, along with vegetables, shellfish, or meat. The surface of these pancakes gets crispy and golden brown, while the centre stays soft and tender when they are pan-fried. Due to their delicate flavour and high protein content, dubu-jeon are a popular option for vegetarians and health-conscious customers.

Baechu-Jeon (Napa Cabbage Pancake)

Baechu-Jeon are prepared with shredded Napa cabbage. After combining flour, eggs, and water into a thin batter, the cabbage is pan-fried until it becomes crispy. For flavour and colour, additional veggies like carrots or green onions are frequently added to these pancakes. Served as an appetiser or side dish, baechu-jeon are especially well-liked during the Napa cabbage harvest, which is when kimchi is made.

Gaji-jeon (Eggplant Pancake)

Gaji-jeon are made with thinly sliced eggplant. After dipping the eggplant slices in a batter made of flour and eggs, they are pan-fried until crispy and golden. In addition to seasoning them with salt and pepper, these pancakes may also contain ground meat or seafood for taste. Gaji-jeon are prized for their delicate texture and delicately sweet eggplant flavour.

Bindae-Tteok (Mung Bean Pancake)

Bindae-tteok are created by grinding mung beans with a variety of veggies. After being soaked, the mung beans are crushed into a paste and combined with green onions, kimchi, and bean sprouts. Compared to other Korean pancakes, these are usually thicker and larger, with a crispy outside and a soft, slightly chewy inside. Enjoyed as a light lunch or a substantial snack, bindae-tteok are best accompanied with makgeolli, a Korean rice wine.

Haemul-Jeon (Seafood Pancake)

Luxurious seafood pancakes called haemul-jeon display a range of seafood, including mussels, prawns and squid. The seafood is combined with eggs, flour, and water to make a batter, and sometimes veggies like green onions are used as well. The shrimp are cooked inside the batter while these pancakes are pan-fried till golden and crispy. Korean restaurants frequently serve haemul-jeon, which are highly regarded for their delicate texture and rich flavour, as an appetiser or main meal.

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Some more varieties are: Buchujeon: Chives Pancake, Kkaennip Jeon: Stuffed Perilla Leaf Pancake, Yukjeon: Battered Beef Pancake, Saeng Sun Jeon: Battered Fried White Fish, Saeujeon: Shrimp Pancake, Dongtaejeon: Pollock Pancake, and much more. 

Eating Korean pancakes is the only way to truly experience them. And that's true for all Korean foods.