South Korean Chef Songsoo Kim’s Leek & Daikon Jeon Pancake

Hosting book club? Immerse yourself in the world of Michelle Zauner’s Crying In H Mart – Dua’s Monthly Read for April – with Songsoo Kim’s leek and daikon jeon (pancake).

This recipe is part of Vittles Recipes, in which a rotating series of columnists write recipes outside the established traditions of cooking and recipe writing every week…

Serves 2–3 (as a snack or side dish)
Time 25 mins

Ingredients 

200g daikon, julienned
200g leeks (see notes), julienned
1 tsp fine sea salt
150g shop-bought tempura batter mix (see notes)
220ml ice-cold water (see notes)
Neutral oil, for frying

To Serve

Ponzu (see below for a recipe for a home-made version, although note that it needs to infuse for 6 months)

1 Put a colander in the sink and add the daikon and the leek. Sprinkle with the salt and toss to combine. Leave for 10 mins, then squeeze out any excess water.

2 Put the vegetables into a large bowl and sprinkle over the dry tempura mix. Toss well so that all the vegetables are evenly coated, then pour over 220ml water and mix to make a batter.

3 Place a cast iron pan or heavy-duty frying pan over a medium heat and add 5 tbsp oil. When the oil starts to shimmer, test the heat by dropping in a little bit of the batter. If the batter sizzles and crisps up, then you’re ready to go.

4 Use a large spoon to add enough batter to the pan to make an 18–20cm pancake. Use the back of the spoon to evenly spread out the mixture thinly – ideally it should be thin, no more than around 1cm thick. Don’t fret over any gaps or imperfect edges – these make for an extra-crispy texture.

5 Fry for 4-5 mins, or until the jeon is golden brown and crispy on the base, then flip over and cook the other side. Gently remove from the pan and drain on kitchen paper. Repeat with any remaining batter. Serve the jeon while it’s crispy and piping hot, with a ramekin of ponzu on the side.

Notes 

• You can use any long allium vegetables for this recipe. Spring is a good time to use three-cornered leeks or wild garlic (although these wild vegetables might not be so readily available in cities), but leeks also work well.
• You can get tempura batter mix in Asian or other speciality grocery stores, in some supermarkets, and online.
• I’ve used 220ml of water in this recipe because usually the ratio of tempura mix to water is 1:1½. However, make sure you read the back of the packet, because the proportions might differ for different brands.