Salt and vinegar onion jeon (Korean fritter)

Jeon is a type of Korean fried fritter or pancake that is often eaten as a snack or banchan (side dish). This version from Adam Liaw pays homage to the popular chip flavour salt and vinegar for an addictive twist!

• serves

  4

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 40 g plain flour
• 40 g potato starch
• 1 tsp chicken stock powder
• 80 ml water
• 1 brown onion, thickly sliced
• 2 thick spring onions, split lengthways then cut into 5 cm lengths
• 2 tsp vegetable oil
• 2 tsp sesame oil
• 1 tbsp organic brown rice vinegar, to serve
• ½ tsp sea salt flakes, to serve

Serves 4 as a side.

Instructions

1. In a large bowl, combine the flours, chicken stock powder, water, onion and spring onion. Mix to a thick batter.
   
2. Heat the vegetable oil in a large frying pan over medium heat. Pour the jeon mixture into the pan and fry until crisp on one side. Flip and fry until cooked through. Drizzle the sesame oil around the edges of the pancake during the cooking process.
   
3. Remove the pancake to a cutting board and cut into squares. Transfer to a serving plate, then drizzle with vinegar and scatter with salt.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.