Spinach Jeon (Korean savory pancake) recipe - ingredients, nutrition and when to eat it
Spinach jeon is made by lightly coating spinach in a savory pancake batter and pan-frying it until golden. The edges turn crisp while the inside stays tender.
Spinach jeon is made by lightly coating spinach in a savory pancake batter and pan-frying it until golden. The edges turn crisp while the inside stays tender. It’s a good side for a simple rainy-day dinner or a light lunch.
Vegetables · 15 minutes to cook
Nutrition (per 244g serving): 365.1 kcal · protein 8.7g · carbohydrate 49.2g · fat 15.3g · sodium 444.4mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mix the batter just until combined for a crispier pancake.
Tips: If the spinach is too wet, it can thin the batter, so shake it off well after washing.
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Ingredients (1 serving)
- Spinach — 80 g
- Korean pancake mix — 0.5 cup
- Water — 0.4 cup
- Cooking oil — 1 Tbsp