• Spinach1 bunch
• Eggs2
• All-purpose flour4 tbsp
• Dashi broth or water2 tbsp
• Sugar1/2 tsp
• Bonito flakes (katsuobushi)2 mini packs (approx. 6g)
• Cheese (sliced, melting, or pizza cheese — any type works)to taste (about the same amount you'd use on pizza)
• ★Rice vinegar1 tbsp
• ★Sugar1 tsp
• ★Gochujang1 tsp
• ★Soy sauce1–1.5 tbsp (adjust to taste based on saltiness)
• ★Sesame oil1 tsp
• ★Ground sesame seeds1 tbsp

1. 1

   Blanch 1 bunch of spinach in salted boiling water, then transfer to cold water to remove bitterness. Squeeze out the water thoroughly and cut into roughly 1cm pieces.

2. 2

   Crack 2 eggs into a bowl and beat well. Add 2 tbsp dashi broth or water, 1/2 tsp sugar, and 4 tbsp flour, then mix until smooth.

3. 3

   Add the spinach and stir well to combine into a smooth batter. Add 2 mini packs of bonito flakes and mix lightly.

4. 4

   Add a generous amount of oil to a frying pan. Before turning on the heat, spread half of the batter thinly across the pan. Top with cheese to taste.

5. 5

   Cover with a lid and cook over medium-low heat until the bottom is golden brown. Flip the pancake, remove the lid, and cook over low heat until the cheese is crispy.

6. 6

   Make the ★ dipping sauce: combine 1 tbsp rice vinegar, 1 tsp sugar, and 1 tsp gochujang in a microwave-safe container and heat for about 15 seconds. Then add 1–1.5 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp ground sesame seeds, and mix well.

7. 7

   Drizzle the ★ dipping sauce over the finished jeon and serve.

Prepare the dipping sauce before you start cooking the pancakes to keep things running smoothly. Spreading the batter thin will give you a nicer finish. Keep a close eye on the heat, as the cheese can burn easily.

• Calories260 kcal
• Protein14.2 g
• Fat11 g
• Carbs26 g
• Sodium1.9 g