Spicy Korean Chickpea Jeon
A flavorful and spicy Korean-style pancake filled with chickpeas. Perfect for a snack or light meal.
Ingredients
- ●1 (15 ounce) can, drained and rinsed chickpeas
- ●1 cup, store-bought or homemade jeon batterSee note for homemade batter recipe
- ●2 tablespoons gochujang
- ●1 tablespoon soy sauce
- ●1/4 cup, chopped green onions
- ●1 teaspoon sesame oil
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
In a large bowl, whisk together jeon batter and 1/2 cup of water until smooth.
- 2
Add gochujang, soy sauce, green onions, sesame oil, salt, and black pepper to the bowl and stir to combine.
- 3
Stir in the chickpeas until they are evenly coated with the batter.
- 4
Heat a non-stick pan or a cast-iron skillet over medium heat.
- 5
Using a 1/4 cup measuring cup, scoop the batter into the pan and spread it out to form a round shape.
- 6
Cook for 2-3 minutes or until the edges start to curl and the bottom is golden brown.
- 7
Flip the jeon and cook for another 1-2 minutes or until the other side is also golden brown.
- 8
Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
- 9
Serve the jeon warm with your favorite dipping sauce.