AI-generated imageKorean Lettuce and Egg Pancakes (2 servings)
A simple Korean-style jeon made with fresh lettuce, egg and a thin batter, pan-cooked until the center is set.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse between lettuce leaves under running water, shake dry and cut into bite-size pieces.
- 02
Mix 50 g pancake mix, 50 g frying mix, 200 mL cold water and one egg into a smooth batter.
- 03
Fold in the lettuce until the leaves are lightly coated rather than submerged in excess batter.
- 04
Heat oil in a pan over medium heat. Cook in two thin batches; flip after the underside turns golden.
- 05
Cook until both sides are golden and no sticky raw batter remains in the center. Serve hot.
Helpful source links
Before you cook
Wash lettuce thoroughly. Cook the egg and wheat batter all the way through. Check allergen labels on flour mixes and refrigerate leftovers within two hours.
Allergens: 밀(부침가루·튀김가루), 달걀, 제품별 추가 알레르기 성분 확인
Image & source credits
AI-generated image.
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