Jeon

The Original Jeon

During our trip to Seoul, we went to a small restaurant that served jeon. I think this is how it's spelled. It was pronounced "chon" by my American host who lived in Seoul for two years.

When we arrived at the restaurant, my stomach was upset and I wasn't in the mood to eat anything. But then the jeon arrived at the center of the table, a warm omelety-crepey concoction, perfectly browned and topped with cream cheese. How could I resist? Exceptional bar food, even on a bad stomach.

My version is more brunch frittata than bar food, but it's not a brunch you would find at a restaurant anywhere in the States.


- 2 tsp canola oil
- 2 garlic cloves, minced
- 1/2 head of cabbage, thinly sliced
- 3 scallions, thinly sliced
- 3 tsp sriracha or sambal oelek
- 2 russet potatoes, baked
- 1 sweet potato, baked
- 8 eggs, beaten
- 8 T cream cheese or neufchatel
- salt and pepper

In a large, oven-safe, non-stick skillet, heat oil over med-high heat. Add garlic, cabbage, and scallions. Season with salt and pepper. Cook until crisp tender, about 5 minutes. Mix in sriracha.

In a large bowl, scoop out potatoes from skins and mash. Mix in eggs. Season with salt and pepper. Pour egg mixture into the skillet with the cabbage. Lower heat to medium. Stir until eggs are slightly scrambled, then let them set on the bottom, about 7 min.. Place skillet under broiler for 4 min. until browned on top and cooked all the way through.

Cut into slices and serve with a dollop of cream cheese on top.

Serves 4

My Brunch Jeon