Cooking Times

30 min
Prep Time
30 min
Cook Time
60 min
Total Time

Ingredients (12 items)

2.00 medium Zucchini
sliced thin rounds
2.00 cups Kimchi
chopped
0.50 lb Squid
cleaned and sliced
1.00 bunch Green onions
2.00 cups All-purpose flour
6.00 Eggs
beaten
1.00 cup Water
1.00 tsp Salt
1.00 cup Vegetable oil
for frying
0.50 cup Soy sauce
for dipping
0.25 cup Rice vinegar
2.00 tbsp Sesame seeds

Instructions (8 steps)

1
Mix flour, 2 eggs, water, salt to make batter.
2
For hobak jeon: dip zucchini slices in flour, then remaining beaten eggs, fry until golden.
4 minutes
3
For kimchijeon: mix kimchi with 1 cup batter, pan-fry like pancakes.
6 minutes
4
For ojingeo jeon: coat squid in flour, dip in egg, fry until crispy.
5 minutes
5
For pajeon: mix green onions with batter, fry in thin layer.
8 minutes
6
Drain all jeon on paper towels.
7
Mix soy sauce, vinegar, and sesame seeds for dipping sauce.
8
Arrange jeon variety on large platter, serve with sauce.