Today, I’m making two things at once: Kam Ja Jeon and Bea Chu Jeon.
Anyone who is familiar with Korean food would know the things ending with “Jeon” on the menu of a Korean restaurant mean Korean style pancakes, including the most popular Pa Jeon – Korean style scallion pancakes.
Kam Ja Jeon, the Potato pancakes, and Bea Chu Jeon, the Napa Cabbage pancakes are not something you would see on a restaurant menu,especially in the U.S. As you’ll see below, both the ingredients and the cooking methods are incredibly simple. However, what is even harder to believe is the flavor. If you haven’t had them before, don’t try too hard to make an assumption. No matter what you imagine, you’ll be surprised.
Just a little bit of spoiler: Kam Ja Jeon has this wonderful chewy texture which is different from boiled or fried potatoes. Bea Chu Jeon on the other hand, is coated with crispy butter, and is so juicy inside. This is the only dish I know that pan-fries Napa cabbages and it really changed my perspective of napa cabbages
Kam Ja Jeon
- 1 large potato
- vegetable oil
- Grind (or blend) peeled potato to make potato paste.
- Heat 3 tbs vegetable oil in a frying pan.
- Place potato paste in frying pan. (1 spoon of potato paste makes 1 small potato pancake. )
- Decorate with red/green peppers.(Optional)
- Pan-fry potato paste until golden brown.
*It is also common to add thin sliced carrots and onions. Carrots bring a nice color to the pancakes and onions add a nice flavor.
Bea Chu Jeon
- 2 Napa cabbage leaves
- 1/3 cup of flour
- 1/2 cup of water
- vegetable oil
- Mix 1/3 cup of flour and 1/2 cup of water to make a thin batter.
- Pour batter in a plate and dip napa cabbage leaves in the batter.
- Pan-fry the batter coated napa cabbage leaves. (Add additional batter to make a round shape.)
- Chopped Onions, Scallions and Green/Red Peppers: 1 tbs each
- Red pepper powder & Toasted sesame seeds: 1/2 tbs each
- Sesame oil: 1/2 tbs
- soy Sauce: 2 tbs