Steps

1. Peel and diagonally slice 1 carrot, then cut into thin strips.
   🕒 01:05
2. Place the thinly sliced carrot into a bowl.
   🕒 01:40
3. Thinly slice 1/8 to 1/4 onion similarly to the carrot and add to the bowl.
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4. Add 4 tbsp Potato Starch, 3 tbsp All-Purpose Flour, 1 egg, and 1 tbsp Soy Sauce to the bowl. Mix until no dry flour remains.
   🕒 02:10
5. Add 1 tbsp Water and mix until the batter lightly coats the ingredients. (Key Tip!) The batter might seem scarce, but this is the secret to fully enjoying the vegetables' flavor. Add water 1 tablespoon at a time, aiming for a consistency where the batter flows slowly when you lift the ingredients.
   🕒 02:54
6. Heat 2 to 3 tbsp Sesame Oil in a frying pan.
   🕒 03:57
7. Pour the mixed batter into the pan and quickly spread it evenly. Patch any thin spots. (Key Tip!) Unlike okonomiyaki, the secret to delicious jeon is to cook it flat and golden brown.
   🕒 04:07
8. Place a lid or plate slightly smaller than the pan on top and gently press down. Cook until golden brown.
   🕒 05:08
9. Once golden brown, flip it over.
   🕒 05:15
10. Drizzle a little Sesame Oil around the edges of the pan and fry the other side, like a light deep-fry.
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11. Gently press the bottom side down and cook until the vegetables are cooked through.
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12. Once cooked, transfer to a cutting mat.
    🕒 06:25
13. Cut into bite-sized squares.
    🕒 06:34
14. For extra crispiness, re-fry the cut jeon in a small amount of Sesame Oil in the pan. (Key Tip!) Cooking the thicker parts of the batter-side down will result in a crispier surface.
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15. Arrange the cooked jeon on a plate.
    🕒 07:32
16. In a separate container, mix 1/2 tbsp Soy Sauce and 1/2 tbsp Vinegar to make the dipping sauce.
    🕒 07:46