Assorted Festive Jeon (Korean Pan-Fried Pancakes)
Ring in the Holidays: Make a Generous Assortment of Jeon with Family!
On a cozy, drizzly day like this, what could be better than some delicious jeon and a glass of makgeolli? Today, we’re making ‘Assorted Jeon’! This colorful and flavorful dish is perfect for sharing with loved ones during the festive season.
Main Ingredients- 1/3 Zucchini
- 2 florets Broccoli
- 20g Cod fillet
- 20g Minced meat (beef or pork)
- 2 Eggs
- 1/8 Red chili pepper
- 10g Tofu
- 1 clove Garlic, minced
Seasoning & Other Ingredients- 1/2 Tbsp Soy sauce
- 1/4 Tbsp Sugar
- 1/2 tsp Sesame oil
- Pinch of toasted sesame seeds
- Pinch of white pepper
- 2 Tbsp All-purpose flour
- Pinch of sesame seeds
- Pinch of salt
- 1/2 Tbsp Soy sauce
- 1/4 Tbsp Sugar
- 1/2 tsp Sesame oil
- Pinch of toasted sesame seeds
- Pinch of white pepper
- 2 Tbsp All-purpose flour
- Pinch of sesame seeds
- Pinch of salt
Cooking Instructions
Step 1
First, bring a pot of water to a boil and add a pinch of salt. Once boiling, add the cleaned broccoli florets and blanch for about 1 minute. This helps to retain their vibrant green color and improves their texture. Drain the blanched broccoli and rinse it under cold water to stop the cooking process, then set aside to drain.
Step 2
Wash the zucchini and slice it into 6 equal pieces, about 0.5 cm thick. Sprinkle a little salt on the cut surfaces and let it sit for about 5 minutes to draw out moisture and soften. For the cod fillet, remove any bones and skin, then thinly slice it (about 0.3 cm thick) using a knife. Lightly season the sliced cod with salt and white pepper. Using white pepper helps to remove any fishy odor while keeping the jeon visually clean.
Step 3
Wrap the tofu in a cheesecloth or paper towel and squeeze out as much water as possible. In a bowl, combine the squeezed tofu with the minced meat. Add the minced garlic, 1/2 Tbsp soy sauce, 1/4 Tbsp sugar, 1/2 tsp sesame oil, a pinch of white pepper, and a pinch of toasted sesame seeds. Mix everything thoroughly by kneading, as if mincing it further, to create a well-seasoned meatball mixture. This ensures a tender texture.
Step 4
Now it’s time to coat and pan-fry the ingredients. Lightly coat the zucchini slices, cod slices, formed meatballs, and blanched broccoli with all-purpose flour. Next, dip each coated piece into a beaten egg mixture, ensuring it’s fully covered. Heat a generous amount of cooking oil in a pan over medium-low heat. Carefully place the egg-coated ingredients into the pan and fry until golden brown and cooked through on both sides. Be mindful of the heat to prevent burning the outside before the inside is cooked.
Step 5
As the jeon are nearing doneness, add a decorative touch. Finely chopped red chili pepper can be artistically arranged on top of the zucchini jeon for a pop of color. Sprinkle black sesame seeds over the cod jeon for an elegant garnish. Once both sides are beautifully golden and cooked, arrange them attractively on a plate to complete your stunning assorted jeon. For an extra flavor boost, you can serve them with a simple dipping sauce made from soy sauce, vinegar, and a little water. Enjoy this festive Korean delicacy!
