THE KOREAN TABLE / 120 RECIPES
A Korean kitchen,
one dish at a time.
120 Korean dishes with ingredient quantities, preparation times, clear methods and serving ideas.
Haemul Pajeon
해물파전
Scallions and seafood are pan-fried in batter. Drain the seafood and spread the batter thinly for crisp edges.
Kimchi Jeon
김치전
Ripe kimchi adds tang to this savory pancake. If using kimchi brine, adjust both the seasoning and consistency of the batter.
Vegetable Pancake
야채전
Shredded vegetables are pan-fried in a thin batter. Spread them evenly to bring a mix of textures to every slice.
Scallion Pancake
파전
Scallions bring fragrance and texture to this thin pancake. Let the batter set before turning it so the pancake holds together.
Pan-fried Cod
대구전
Cod pieces are lightly coated and pan-fried. Pat the fish dry first to help the coating adhere and the pieces stay intact.
Perilla Jangtteok
깻잎장떡
Perilla leaves flavor a pancake batter seasoned with fermented paste. Spread it thinly to highlight the leaves and lightly crisp edges.
Napa Cabbage Pancake
배추전
Napa cabbage leaves are lightly battered and pan-fried to bring out their mild sweetness. Flatten thicker ribs so the leaves sit evenly against the pan.
Stuffed Perilla Pancakes
깻잎전
Perilla leaves hold a prepared filling before being coated and pan-fried. Their herbal aroma complements the moist filling.
Potato Pancake
감자전
Grated potato is pan-fried into a simple pancake. Crisp edges and a pleasantly chewy center give it contrasting textures.
Meat and Tofu Patties
동그랑땡
Minced meat and tofu are shaped into small patties and pan-fried. An even thickness helps the centers cook along with the surfaces.
Mung Bean Pancakes
녹두빈대떡
Soaked mung beans are ground and combined with prepared fillings before pan-frying. A hearty center and golden surface highlight their nutty flavor.
Beef Pancakes
육전
Thin beef slices are coated in flour and egg, then gently pan-fried. Lay them flat and avoid overcooking to keep the texture tender.
Shrimp Pancakes
새우전
Prepared shrimp are flattened, coated in egg and pan-fried. An even thickness helps them cook through while keeping a springy bite.