The Art of Jeon (Savory Korean Pancakes) | Eric Kim | NYT Cooking
Cooking & Health #cooking#cooks#Food#fritter#how to#jeon#kimchi#Kimchijeon#kitchen#korean#New York Times#new york times cooking#nyt#nyt cooking#nytimes#pajeon#pancake#Party#recipe#recipes
Get all 3 recipes from the video (for free!):
Kimchijeon (Kimchi Pancake): https://nyti.ms/4xIgrUC
Haemul Pajeon (Seafood Scallion Pancakes): https://nyti.ms/4y2g34a
Gamja Jeon (Potato Pancakes): https://nyti.ms/4yfFfEE
“The word jeon (pronounced JUHN) encompasses a vast category of fritters and savory pancakes. But “fritter” and “pancake” aren’t adequate words for the breadth that the Korean word, jeon, encompasses,” Eric Kim writes. “That’s why I think of it more as a cooking style, technique or method than a single dish. The quiet practice of dipping peak-season fish, vegetables, herbs and grasses in beaten egg, then pan-frying them in hot oil is a labor of love — timeless and joy-inducing, not to mention effusively Korean.”
Eric shows us how to make three types of jeon for a party: Kimchijeon (Kimchi Pancake), Haemul Pajeon (Seafood Scallion Pancakes) and Gamja Jeon (Potato Pancakes). “Pair it all with a nice crisp lager, for a celebration of everyday wins. When there’s jeon, life itself is the party.”
1:09 - Kimchijeon (Kimchi Pancake)
4:42 - Haemul Pajeon (Seafood Scallion Pancake)
9:20 - Gamja Jeon (Potato Pancake)
Read more from Eric here: https://nyti.ms/4ybFhxa
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YOUTUBE: https://bit.ly/2MrEFxh
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About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).
Kimchijeon (Kimchi Pancake): https://nyti.ms/4xIgrUC
Haemul Pajeon (Seafood Scallion Pancakes): https://nyti.ms/4y2g34a
Gamja Jeon (Potato Pancakes): https://nyti.ms/4yfFfEE
“The word jeon (pronounced JUHN) encompasses a vast category of fritters and savory pancakes. But “fritter” and “pancake” aren’t adequate words for the breadth that the Korean word, jeon, encompasses,” Eric Kim writes. “That’s why I think of it more as a cooking style, technique or method than a single dish. The quiet practice of dipping peak-season fish, vegetables, herbs and grasses in beaten egg, then pan-frying them in hot oil is a labor of love — timeless and joy-inducing, not to mention effusively Korean.”
Eric shows us how to make three types of jeon for a party: Kimchijeon (Kimchi Pancake), Haemul Pajeon (Seafood Scallion Pancakes) and Gamja Jeon (Potato Pancakes). “Pair it all with a nice crisp lager, for a celebration of everyday wins. When there’s jeon, life itself is the party.”
1:09 - Kimchijeon (Kimchi Pancake)
4:42 - Haemul Pajeon (Seafood Scallion Pancake)
9:20 - Gamja Jeon (Potato Pancake)
Read more from Eric here: https://nyti.ms/4ybFhxa
------------------------------------------
Download the Cooking app for daily dinner picks, helpful tools, and even more videos: https://apps.apple.com/us/app/nyt-cooking/id911422904
VISIT NYT COOKING: https://cooking.nytimes.com/
SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb
A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box.
YOUTUBE: https://bit.ly/2MrEFxh
INSTAGRAM: http://bit.ly/2DqJMuD
FACEBOOK: http://bit.ly/2MrTjEC
PINTEREST: http://bit.ly/2W44xng
About NYT Cooking:
All the food that’s fit to eat (yes, it’s an official New York Times production).