Yoon Yi-ryeon's Radish and Cabbage Jeon
A special jeon made by lightly mixing julienned radish and cabbage with starch powder and eggs without water, then pan-frying until crispy and sweet.
Ingredients needed 2 servings
Recipe
Cooking tips
- By not adding water and using only the vegetables' own moisture and eggs, the jeon stays crisp and doesn't become soggy.
- Using starch powder instead of Korean pancake mix allows you to enjoy the natural sweetness of the radish and cabbage without a floury taste.
- Fry with plenty of oil, almost like deep-frying, to enhance the crispy texture.
- Adding onion helps neutralize any off-flavors that radish or cabbage might have.
Recommended for
- Those who want to use leftover radish and cabbage in the fridge to make a unique and delicious snack.
- Those who prefer a crispy jeon that's easy on the stomach due to its low flour content.
- Those who want a sweet jeon without the characteristic off-flavor of radish or cabbage.
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