Main ingredients 🥩
spinachbuchimgarustarchtuna fish saucesweet corncooking oilsoy sauceplum syrupvinegargochugaru
School Chef's Spinach Jeon
A crispy spinach jeon enhanced with starch powder and topped with sweet corn for a unique twist.
🙋 Recommended for
- ⭐ Those who want to make a fun and tasty snack for kids who don't eat spinach.
- ⭐ Anyone looking for a simple, umami-rich appetizer for rainy days or evening drinks.
Ingredients needed 🛒2 servings
- 1/2 bunch spinach
- 1 cup buchimgaru
- 1 tbsp starch
- 1 tbsp tuna fish sauce
- water as needed
- sweet corn (canned corn) or canned tuna to taste
- enough cooking oil
- Seasoning sauce: 1 tbsp soy sauce, 1 tbsp plum syrup, 1 tbsp vinegar, 1/2 tsp gochugaru
Recipe 🍳
- In a bowl, combine 1 cup buchimgaru, 1 tbsp starch, and 1 tbsp tuna fish sauce. Gradually add cold water and mix until the batter is thin and runny.
- Slice the washed spinach into large or short pieces for easy eating, then add to the batter and gently mix.
- Heat a generous amount of cooking oil in a pan until hot. Spread the spinach batter thinly and evenly using your hands.
- Scatter the sweet corn evenly over the pancake, then drizzle a little batter on top to secure the toppings.
- Flip and cook until both sides are golden brown and crispy, and the batter is fully cooked.
- Mix equal parts soy sauce, plum syrup, and vinegar, then add a bit of gochugaru to make a sweet and sour dipping sauce.
- Mix buchimgaru, starch, tuna fish sauce, and water to make a thin, runny batter.
- Add roughly chopped spinach to the batter and lightly mix.
- In a well-oiled pan, spread the batter thin, top with corn, and fry until golden and crispy on both sides.
Cooking tips 💡
- Adding one tablespoon of starch to the batter makes the entire jeon crispier, not just the edges.
- The key is to keep the batter thin; a thick batter will result in a dense and soggy jeon.
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