Crispy Burdock Jeon: A Special Holiday Delicacy, Easy to Make for Everyone
Holiday Jeon Varieties: The Perfect Recipe for Crispy and Delicious Burdock Jeon
I made burdock jeon, which has a wonderfully chewy yet crisp texture! If you want to add a special touch to your holiday table or are looking for a simple yet delicious pan-fried dish, be sure to follow this recipe! It’s perfect as a side dish with rice or as a snack with makgeolli.
Burdock Jeon Ingredients
- 3 burdock roots
- 1 Tbsp vinegar (for blanching burdock)
- 1/2 Tbsp soup soy sauce (for seasoning burdock)
- 1/2 Tbsp sesame oil (for seasoning burdock)
- 8 Tbsp pancake mix (buchim garu)
- 10 Tbsp water
- 1/2 tsp black sesame seeds
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, it’s time to peel the burdock roots cleanly. Using a potato peeler makes this easy and neat. You can also use the back or blade of a knife, but since we’re making jeon, it’s important to prepare them as cleanly as possible.
Step 2
Cut the peeled burdock roots into lengths of about 4-5 cm. Then, slice them thinly, about 0.2-0.3 cm thick. Slicing them thinly will ensure they are tender yet retain a crisp texture when cooked.
Step 3
For any smaller or thinner pieces of burdock, set them aside and julienne them finely. These julienned burdock pieces can be fried thinly without breaking and will create a beautiful shape. Prepare these separately.
Step 4
Burdock can brown quickly once cut. Therefore, it’s essential to soak them in water immediately after slicing to prevent discoloration and maintain their freshness.
Step 5
Now, let’s briefly blanch the burdock. Bring water to a boil with 1 Tbsp of vinegar, then add the prepared burdock and blanch for only about 10 seconds. Be careful not to over-blanch, as this will diminish the crisp texture of the burdock!
Step 6
Drain the blanched burdock slightly in a colander. Then, add 1/2 Tbsp of soup soy sauce and 1/2 Tbsp of sesame oil, and gently mix to season the burdock. This seasoning will significantly enhance the flavor of the burdock.
Step 7
Next, let’s make the delicious batter. In a bowl, combine 8 Tbsp of pancake mix, 10 Tbsp of water, and 1/2 tsp of black sesame seeds for added nuttiness. Whisk until smooth and lump-free. The batter consistency should not be too thin; it should be thick enough to lightly coat the ingredients.
Step 8
Add 1 Tbsp of pancake mix to the seasoned burdock and toss lightly to coat. Coating with dry flour beforehand helps the batter adhere better and makes the jeon crispier. This step is best done right before frying.
Step 9
Dip the burdock coated with dry flour into the prepared batter, ensuring it’s evenly coated on both sides. It’s good to gently shake off any excess batter so it’s not too thick.
Step 10
Heat a pan with a generous amount of cooking oil. Place about 4 pieces of the battered burdock onto the pan, leaving some space between them. It’s important not to overcrowd the pan while frying.
Step 11
Fry over medium-low heat until both sides of the burdock are golden brown. Controlling the heat properly to prevent burning is the secret to making delicious jeon.
Step 12
Prepare the julienned burdock in the same way. Briefly blanch the julienned burdock in boiling water, drain it, and coat it evenly with the batter.
Step 13
Place the julienned burdock onto the pan and fry until golden brown on both sides. When fried thinly, they look beautiful and offer a delightful chew. It’s best to fry them without overlapping.
Step 14
Finally, your crispy and delicious burdock jeon is ready! It tastes even better when enjoyed warm.
