Kid-friendly Korean "Jeon" Savory Pancakes + Ginger-Miso Sweet Pea Spread + Cinnamon Ginger Sujeonggwa Recipe - Sticky Fingers Cooking
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Family Meal Plan: Korean "Jeon" Savory Pancakes + Ginger-Miso Sweet Pea Spread + Icy Cinnamon Ginger "Sujeonggwa"

Family Meal Plan: Korean "Jeon" Savory Pancakes + Ginger-Miso Sweet Pea Spread + Cinnamon Ginger Sujeonggwa

Korean "Jeon" Savory Pancakes + Ginger-Miso Sweet Pea Spread + Icy Cinnamon Ginger "Sujeonggwa"

by Dylan Sabuco
Photo by Stock for you/
prep time
25 minutes
cook time
35 minutes
4-6 servings

Fun Food Story

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Korean "Jeon" Savory Pancakes

Korean "jeon" (chahn) are savory pancakes, often served as an appetizer or quick weeknight dinner, that can be made from practically any vegetable or meat. (Hint: a great way to use up leftovers!) Korean pancakes have different names, depending on what you put in them. Popular varieties include "pajeon" (PAH-chahn) with scallions, "yachaejeon" (YAH-chay-chahn) are vegetable pancakes, "haemul pajeon" (HAY-mool PAH-chahn) have seafood and scallions, and "kimchi jeon" (you guessed it—kimchi pancakes). (Check out this fun video on making "yachaejeon": Vegetable Pancake (Yachaejeon: 야채전))

Jeon are often served with a dipping sauce (yum!). Alternatively, you can sneak in some extra veggies with a simple spread like Ginger-Miso Sweet Pea Spread (see recipe).

Happy & Healthy Cooking,

Chef Erin, Food-Geek-in-Chief

Shopping List

  • 1 C shredded green cabbage (bagged or sliced fresh—about 1/8 head)
  • 1 lemon
  • 1 carrot
  • 2 green onions
  • 1 small ginger root (need 1 inch piece)
  • 1 C frozen green peas
  • 3/4 C all-purpose flour **(for GLUTEN ALLERGY sub gluten-free flour)**
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 3 T vegetable oil
  • 2 T miso paste or 2 tsp soy sauce **(for GLUTEN/SOY ALLERGY sub 2 tsp coconut aminos)**
  • 2 cinnamon sticks
  • 1/2 cup granulated sugar (or brown sugar)
  • 4 3/4 C water

Fun-Da-Mentals Kitchen Skills

  • blend :

    to stir together two or more ingredients until just combined; blending is a gentler process than mixing.

  • chop :

    to cut something into small, rough pieces using a blade.

  • combine :

    to merge two or more ingredients into one mixture, like a batter of flour, eggs, and milk.

  • measure :

    to calculate the specific amount of an ingredient required using a measuring tool (like measuring cups or spoons).

  • mix :

    to thoroughly combine two or more ingredients until uniform in texture.

  • pour :

    to cause liquid, granules, or powder to stream from one container into another.

  • sauté :

    to cook or brown food in a pan containing a small quantity of butter, oil, or other fat.

  • simmer :

    to cook a food gently, usually in a liquid, until softened.

  • spread :

    to apply a food, like butter, soft cheese, nut butter, jam, or frosting to another food, such as a cracker, bread, or cake using a butter knife or spatula.

  • whisk :

    to beat or stir ingredients vigorously with a fork or whisk to mix, blend, or incorporate air.

Equipment Checklist

  • Large pot
  • Liquid measuring cup
  • Dry measuring cups
  • Wooden spoon
  • Tongs (or slotted spatula) to remove spices
  • Large skillet
  • Large mixing bowl
  • Cutting board + kid-safe knife
  • Citrus juicer (optional)
  • Measuring spoons
  • Pancake turner or heat-resistant spatula
  • Cutting board + kid-safe knife or grater
  • Dry measuring cup
  • Blender (or immersion blender)
  • Medium bowl
  • Whisk


Korean "Jeon" Savory Pancakes

  • 1 C shredded green cabbage (bagged or sliced fresh—about 1/8 head)
  • 1 lemon
  • 1 carrot
  • 2 green onions
  • 3/4 C all-purpose flour **(for GLUTEN ALLERGY sub gluten-free flour)**
  • 3/4 C water
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 T vegetable oil

Ginger-Miso Sweet Pea Spread

  • 1 C frozen green peas
  • 2 T miso paste or 2 tsp soy sauce **(for GLUTEN/SOY ALLERGY sub 2 tsp coconut aminos)**
  • 1/2 inch piece ginger root
  • 1 T vegetable oil
  • 1 pinch of salt

Icy Cinnamon Ginger "Sujeonggwa"

  • 4 C water
  • 1/2 inch piece ginger root
  • 2 cinnamon sticks
  • 1/2 C granulated sugar or brown sugar

Food Allergen Substitutions

Korean "Jeon" Savory Pancakes

  • Gluten/Wheat: Substitute gluten-free flour for all-purpose flour in Pancakes.

Ginger-Miso Sweet Pea Spread

  • Gluten/Wheat: Substitute 2 tsp coconut aminos for 2 T miso paste or 2 tsp soy sauce in Spread. 
  • Soy: Substitute 2 tsp coconut aminos for 2 T miso paste or 2 tsp soy sauce in Spread.


Korean "Jeon" Savory Pancakes


"Annyeong" (Ahn-nyoung) "Hello" in Korean) Today we are going to celebrate springtime with crispy Korean "jeon" (chahn) pancakes. "Yachaejeon" (Yah-chay-chahn) means vegetable pancake in Korean. These pancakes are savory and packed full of veggies! You can stuff these pancakes with any vegetable that needs to be cooked in your refrigerator. Dip your crispy cakes in Ginger-Miso Sweet Pea Spread (see recipe) and you will be ready to spring into the springtime.

combine + chop

In a large mixing bowl, shred and combine 1 cup of green cabbage with the juice from 1 lemon. (If using cabbage that’s already shredded, measure and add 1 cup shredded green cabbage—no need to grate or chop it further.) Stir and set to the side to soften and marinade. Allow to sit for at least 5 minutes or more. Chop 1 carrot and 2 green onions roughly to match the size of the cabbage and add them to the bowl. Don’t worry about the size too much.

measure + mix

In the mixing bowl with the veggies, measure 3/4 cup flour, 3/4 cup water, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix all of the ingredients thoroughly until no lumps of flour remain.

frying safety

Make sure always to have your lid nearby, and make sure kids are a safe distance away from the fryer. Smoke and splatter are hazardous and need to be treated with care. As soon as you finish using the fryer oil, turn off the heat under the skillet to ensure it cools as quickly as possible.


In a large skillet, measure 1 tablespoon of vegetable oil and turn the heat to medium-high. Pour in 1/4 of the vegetable pancake batter into the skillet. Repeat this step until there is no space left in the pan. Also, be sure to leave about a half inch between each pancake. Cook for 3 minutes, then flip the pancake over. Add the remaining 1 tablespoon of vegetable oil and cook for 2 more minutes or until golden brown all over.

repeat + serve

Repeat the above step until all the batter has been used or until you have enough pancakes for everyone. Serve the Korean Jeon Savory Pancakes warm with the Ginger-Miso Sweet Pea Spread (see recipe) over the top! This snack is crispy and delicious! Eat and "Jeulgyeo" (Han-gul)! "Enjoy" in Korean!

Ginger-Miso Sweet Pea Spread

peel + mince

Peel and mince or grate roughly a 1/2 inch piece of fresh ginger root. You will need about 1 teaspoon of minced ginger for the next step.

combine + blend

Measure the following ingredients and place them in the bottom of a blender or a medium mixing bowl if using an immersion blender: 1 cup frozen green peas, 2 tablespoons miso paste, 1 teaspoon minced ginger root, 1 tablespoon vegetable oil, and 1 pinch of salt. Blend this mixture thoroughly. Add a splash of cold water or oil to achieve the desired smoothness.

spread + serve

Remove the spread from the blender and place it in a bowl. Whisk the mixture to make it extra fluffy. Then spread a tablespoon of the Ginger-Miso Sweet Pea Spread over the Korean Jeon Savory Pancakes (see recipe) or use as a dip and enjoy!

Icy Cinnamon Ginger "Sujeonggwa"


"Sujeonggwa" (soo-chahng-gwah) is a traditional Korean cinnamon ginger punch made by steeping cinnamon sticks and ginger root in boiling water with sugar, in which dried persimmon is often soaked. It is then served cold as a dessert.

measure + simmer

Measure and combine the following ingredients in a large pot: 4 cups water, 1/2 inch piece of ginger root, 2 cinnamon sticks, and 1/2 cup sugar. Bring the mixture to a simmer of medium-low heat for 10 minutes (or more).

cool + pour

Cool the drink off the heat for at least another 10 minutes. Remove the cinnamon sticks and ginger root and discard. Pour the drink over ice. The sweet and spicy flavors should make your tongues tingle. "Geonbae!" (Kon-bay) "Cheers" in Korean!

Surprise Ingredient: Cabbage!

back to recipe
Photo by Epov Dmitry/

Hi! I'm Cabbage!

"I come in a few different colors and shapes, but I'm usually green or red (which is really purple-red) with tightly packed leaves forming a round head. You may be most familiar with me shredded in coleslaw and cooked for a St. Patrick's Day dinner with corned beef."

  • Cabbage was likely domesticated before 1000 BCE in Europe, and the ancient Egyptians, Greeks, and Romans used it in their cuisines. Cabbage was introduced to Asia and the Americas sometime between the 1500s and the 1700s and was considered a staple food in Europe by the 18th century. 
  • China produces the most cabbage worldwide, but Russia consumes the most per person.
  • The word "cabbage" is late Middle English from the Old French (Picard dialect) "caboche" ("head"), a variant of Old French "caboce." 
  • Cabbage has many relatives (broccoli, cauliflower, brussels sprouts, collard greens). All of these vegetables are part of a family called "Brassica." 
  • The cabbage head grows in the center of a cabbage plant. Initially, the plant produces large, broad leaves, but eventually, the inner leaves begin to curl around a short, thick stem at the center. These inner leaves form the head of cabbage we see in markets. 
  • Green cabbage is the most common type. It has thick green leaves that are packed close together in the head. One head can weigh from one pound to nine pounds! You can cook it as a standalone veggie, add raw cabbage to coleslaw, use it to make cabbage rolls, or add it to soups and stews. 
  • There are a few varieties of green cabbage, including the pointed cabbage, which is shaped like a cone! Savoy cabbage is a smaller, milder variety with tender, wrinkly leaves that you can use to make cabbage rolls or add to salads and stir-fries.
  • Red cabbage is popular in coleslaw and salads because of its color and crunchy texture. You can also pickle red cabbage to serve as a condiment to top burgers or tacos, or serve it as a side, especially with German dishes. 
  • White cabbage comes from the Netherlands and is also called Dutch cabbage. It is a type of green cabbage with very pale green to white leaves, although there is also a red variety. The Dutch variety is good for making sauerkraut, although you can also use it in the same way as green and red cabbage.
  • Napa cabbage, also called Chinese cabbage, is oblong with light green and yellow leaves and has a long, thick, and crunchy stem. It has a mild flavor and is popular in Asian cuisine in soups, spring rolls, stir-fries, and as wraps for pork and seafood.  
  • Cabbage is high in fiber and vitamins C and K. Vitamin K is good for the blood. A cup of raw cabbage has more vitamin C than an orange!
  • Different varieties of cabbages have varying nutritional strengths. For example, red cabbage has more vitamins C and B6 and antioxidants called anthocyanins that help keep your heart healthy, while the green savoy has more vitamins A and B9 (folate). 
  • Cabbage and other cruciferous vegetables are rich sources of phytochemicals, naturally-occurring plant chemicals that may protect people against some forms of cancer.

What is Yachaejeon?

Photo by from my point of view/
  • "Yachaejeon" (YAH-chay-chahn) are Korean vegetable pancakes. "Jeon" (chahn) is the name of a Korean fritter. There are several versions of jeon, with seafood ("haemul pajeon"), kimchi ("kimchi jeon"), squid ("ojing'eo jeon"), and scallions ("pajeon")—see the SFC recipe for Korean "Pajeon" Kid-Made Pancakes.
  • You can fill your vegetable pancakes with any leftover veggies you may have, such as bell peppers, cabbage, carrots, chili peppers, mushrooms, onions, sweet potatoes, and zucchini. Yachaejeon can be served as an appetizer, side dish, or light meal.

Let's Learn About South Korea!

  • South Korea is officially named the Republic of Korea. It is a separate country from North Korea. This is because North and South Korea were divided into two countries during the Korean War in the 1950s. 
  • South Korea has a day dedicated to celebrating their children: May 5th. A children's book author started it because he wanted Korean children to have a sense of independence and national pride. It was designated a national holiday in 1975. On this day, cities and towns celebrate with parades, and children receive free admission to many movies, zoos, and theme parks. 
  • Literacy is high—98 percent of Korean adults can read! The alphabet of the Korean language is called Hangul. King Sejong the Great created it in 1443 to increase literacy. Korea's previous alphabet was Hanja or Han Chinese Characters. Today, Hangul is considered one of the most efficient alphabets in the world.  
  • Seoul, the capital city, has a population of about 10 million, densely packed into a small area. Many people live in high-rise apartments.
  • Koreans have two New Year's Days. In addition to January 1st, Koreans also celebrate the Lunar New Year in February.
  • The Korean martial art taekwondo is the national sport. Unsurprisingly, Koreans have won the most Olympic gold medals in taekwondo.
  • Korean babies are considered one year old on the day they are born, then add another year on New Year's Day. Historically, Koreans have not celebrated their birthdays on the day they were born; instead, they celebrate turning one year older collectively on New Year's Day. 
  • Parents hold a party on a baby's first birthday and place several objects on a table to let the child pick their favorite. Whatever the child chooses is believed to predict their future or a dominant personality trait. For example, if the child picks up a book, they are destined to be smart; if the child picks up money, they will be wealthy; if the child picks up food, they will not be hungry; and if the child picks up the thread, they will live a long life.
  • Koreans are very in tune with their bodies, eat the right amount of food, and focus on nutrition. The temperature of their food matters to them. Koreans follow Eastern Asian medicine principles: on the hottest days of the summer, it's traditional to eat boiling chicken ginseng soup! The rationale behind it? There shouldn't be a sharp contrast between a person's body temperature and one's food—or else, your stomach will get upset.
  • Kimchi, the nation's favorite dish eaten at almost every meal, is made by fermenting vegetables, fruit, and even oysters. It is said to help prevent the flu. Kimchi becomes more sour and potent the longer it sits. There are 250 different kinds of kimchi! 
  • During autumn, Korean families come together to make enough kimchi to last several months, sharing with neighbors, friends, and family. This holiday is called Kimjang. 
  • Korean adults eat seaweed soup on their birthdays for good luck, long life, and to honor their mothers. Women who have just given birth also have the soup as it is rich in minerals and nutrients. 

What's It Like to Be a Kid in South Korea?

  • South Koreans treasure children, and family is very important. They teach kids to respect parents and elders. It is a custom for kids and adults to take their shoes off when they enter the home.
  • Many parents have high expectations for their kids' education. Middle and high school kids have long days at school that last from 8 am until 5 pm, and then they may have extra school, tutoring, and homework until 10 pm or later.
  • Computer games are extremely popular with South Korean kids. However, they may also play some traditional games. One game is "gonggi" (KON-chee). It is similar to "jacks" but played with small genuine or plastic stones. One of the tricks is to land the stone on the back of your hand after picking it up and throwing it in the air. Another game is "jegichagi," played alone or with other players by kicking a paper "jegi" (like a badminton shuttlecock) in the air and trying to keep it aloft.
  • Some of the sports kids participate in are football (soccer), baseball, golf, skiing, ice skating, and taekwondo, a martial art. In addition, they like music, especially K-pop music (Korean pop).
  • Children learn "nunchi" (noon-chee) by three years old. The literal translation is "eye-measure" and could also be called emotional intelligence. Kids learn to be aware of their environment, observe people and situations, quickly discern another person's mood, read a situation correctly, and respond accordingly. Nunchi helps a person navigate their world in a caring and intelligent way throughout their life. 
  • Kids have rice with just about every meal. They will eat it with eggs, fish, or another protein for breakfast. They may have "ramyeon," which is like "ramen," a Japanese noodle soup, or more rice and protein for lunch. Desserts made with sweet rice or red beans are popular. For example, kids may have "bingsu," shaved ice often topped with sweet red beans and sweetened condensed milk, or "bungeo-ppang," a fish-shaped pastry filled with sweetened red bean paste, pastry cream, or chocolate and cooked like a waffle.

That's Berry Funny

My cell phone got wet, so I put it in rice, but I don't think it's working.

The soy sauce just made things worse!

Lettuce Joke Around

Any leftover cabbage can and will be shredded and mixed with mayonnaise.

That's Cole's Law!

THYME for a Laugh

What do polite vegetables always say? 

Peas to meet you!

THYME for a Laugh

What do you call a German cabbage that's getting clean? 


The Yolk's On You

What do vegetables like to drink? 

Ginger ale!

The Yolk's On You

I’m allergic to green onions.

Every time I eat them, I break out in chives!

The Yolk's On You

What do you call a cabbage with a body? 

Head and shoulders above the rest.

THYME for a Laugh

What do you call an angry pea? 

A Grump-pea!

The Yolk's On You

How does a farmer mend his pants? 

With Cabbage patches!

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