Toran Jeon (Jerusalem Artichoke pancakes)

This quick and easy, healthy pan fried Jerusalem artichoke pancake is bursting with fresh flavour.

In Korea we use the vegetable called Toran but Jerusalem artichokes are a great alternative.

Have you ever used Jerusalem artichokes as an ingredient?They smell like mushrooms and have the most amazingly crisp and earthy texture I have ever tasted so far in England.

You can eat them raw, stir-fried, simmering in soy sauce or bake them in puff pastry.

For the pancake batter, combine all the listed ingredients with the cold water, whisking thoroughly until you see no lumps.

Mix with a spoon and set aside for a minimum of 1 hour.

Chop all the vegetables and chicken into small pieces and place them on a plate.

Add toasted the sesame seeds,sesame oil,soy sauce,sugar, ground white pepper, lemon juice, fresh Thai chilli and pinch of salt to the Chopped vegetables.

Add all the mixed vegetables into the pancake batter and mix with a spoon.

Keep the batter in the fridge a minimum of 1 hour (overnight if possible) before making the pacakes.

Preheat a non-stick pan with a tablespoonful of olive oil on a low heat for a minute.

Scoop a spoonful size of the mixture (use a small round shape) and spread it thinly in the pan.

Fry on each side until the pancake becomes golden using between a low and medium heat.

This should take around 5-10 minutes to do both sides.

To serve, place the pancake onto a plate, optionally with a separate soy dipping sauce.

For the sauce simply mix the ingredients indicated below, ideally do this the day before an leave to stand.

Tip: If you can make this batter before a day and keep it in a fridge then the batter will settle nicely and smell and taste great.

Preparation time :  1 hour
Cooking time : 20 to 30 minutes
Servings :  4-6Ingredients For the pancake batter

  • 1 egg
  • 6 tbsp rice flour
  • 4 tbsp plan flour
  • 2 tbsp corn flour
  • 1tsp white sugar
  • 2/3 tsp salt
  • ½ tsp ground white pepper
  • ½ tsp ground ginger powder
  • 1/3 tsp turmeric
  • 65ml water

For the Jerusalem Artichoke with seasoning

  • 40g baby sweet corn, finely chopped
  • 20g carrots, finely chopped
  • 40g leeks, finely chopped
  • 100g Jerusalem Artichoke, finely chopped
  • 100g Chicken breast, finely chopped
  • 1 tbsp toasted sesame seeds
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 tsp sugar
  • ½ tsp ground white pepper
  • 1 tsp lemon juice
  • 1 tsp fresh Thai chilli , finely chopped
  • Pinch of salt

For the Yangnum (dipping sauce)

  • 5 tbsp, light soy sauce
  • 2 tbsp, honey
  • 1 tsp, finely chopped chives
  • 1 tsp, white sugar
  • ½ grated garlic clove
  • 1 tbsp, sesame oil
  • 1 tbsp, toasted sesame seeds
  • ¼ tsp, ground white pepper and a little bit of fresh chilli.

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