Jeon-byeong
The Quirky Foodster Team
Ingredients
- Plain flour — 250 g (9 oz)
- Water — 360 ml (12 fl oz)
- Spring onions, finely chopped — 2
- Egg — 1
- Salt — to taste
- Oil for frying
Method
- Whisk the flour, water, egg and salt together to form a smooth, thin batter.
- Stir in the chopped spring onion.
- Heat a little oil in a frying pan over medium heat.
- Pour a thin layer of batter into the pan, swirling to coat evenly.
- Cook for 2–3 minutes per side until lightly golden and cooked through.
- Repeat with the remaining batter, adding oil as needed.
Introduction: A thin, savoury pancake made from wheat or buckwheat flour and scallion, a simple flatbread-style dish enjoyed alongside meals.
Cultural Background: Simple pan-cooked flatbreads like jeon-byeong reflect the practical, everyday cooking found across Korean households, offering a quick accompaniment or light snack made from pantry staples.
Tips: Keep the batter thin for a delicate, crepe-like pancake. Cook over moderate heat so the pancake cooks through without burning.
Variations: Add a little kimchi or other chopped vegetables to the batter for extra flavour. Serve with a simple soy dipping sauce.
Storage: Store cooled jeon-byeong in an airtight container at room temperature for up to 1 day.
Reheating: Reheat briefly in a dry pan over low heat for a minute per side.
FAQs:
Q: Can buckwheat flour be used instead of wheat?
A: Yes, buckwheat flour gives a slightly different, nuttier flavour and is also traditional in some regional versions.
Q: What is jeon-byeong typically served with?
A: As a simple side or light snack alongside a main meal, often with a soy dipping sauce.
- Plain flour — 250 g (9 oz)
- Water — 360 ml (12 fl oz)
- Spring onions, finely chopped — 2
- Egg — 1
- Salt — to taste
- Oil for frying
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