Three Delicious Pan-Fried Delicacies Perfect with Side Dishes
A Trio of Savory Pancakes Served with Appetizing Side Dishes
Introducing three delightful pan-fried dishes that will make your dining table richer, whether for special occasions or everyday meals. Enjoy the chewy texture of king oyster mushrooms, the savory richness of beef jeon, and the subtle sweetness of zucchini pancakes! Each dish is carefully prepared to highlight the natural flavors of its ingredients. With these simple yet impressive jeon recipes, you’re sure to captivate the taste buds of your entire family.
Chewy Pan-Fried King Oyster Mushrooms- 3 King Oyster Mushrooms
- Pinch of Salt
- Pinch of Black Pepper
Savory Beef Jeon (Korean Pan-Fried Steak)- 100g Beef (thinly sliced)
- 1 Egg
- 3 Tbsp Rice Flour
- Pinch of Salt
- Pinch of Black Pepper
- A little Cooking Oil
Sweet Pan-Fried Zucchini- 1 Zucchini
- 2 Eggs
- Pinch of Salt
- A little Cooking Oil
- 100g Beef (thinly sliced)
- 1 Egg
- 3 Tbsp Rice Flour
- Pinch of Salt
- Pinch of Black Pepper
- A little Cooking Oil
Sweet Pan-Fried Zucchini- 1 Zucchini
- 2 Eggs
- Pinch of Salt
- A little Cooking Oil
Cooking Instructions
Step 1
First, let’s make the ‘Chewy Pan-Fried King Oyster Mushrooms’. Slice the king oyster mushrooms into bite-sized pieces. Slicing them not too thin will give them a better texture. Season the sliced mushrooms with a pinch of salt and pepper. Heat a frying pan over medium heat, add a little cooking oil, and place the seasoned mushrooms in the pan. Pan-fry them until golden brown on both sides. They are ready when the mushrooms soften and turn a nice golden hue.
Step 2
Next is the ‘Savory Beef Jeon’. Gently pat the thinly sliced beef with paper towels to remove excess moisture. Season the beef with salt and pepper. Coat the seasoned beef evenly with rice flour. Coating with rice flour makes the jeon more savory and crisp. Dip the rice-flour-coated beef into the beaten egg, ensuring it’s fully covered. Heat a frying pan over medium-low heat, add a generous amount of cooking oil, and carefully place the egg-coated beef in the pan. Pan-fry until golden brown on both sides. Once the beef is cooked through and the egg coating is nicely browned, transfer to a plate and slice into serving portions.
Step 3
Finally, let’s make the ‘Sweet Pan-Fried Zucchini’. Wash the zucchini thoroughly and slice it into rounds about 0.5cm thick. Sprinkle a little salt on the sliced zucchini and let it sit for about 10 minutes to draw out moisture. Removing the moisture prevents the pancake from becoming soggy and makes it taste better. Lightly pat the zucchini slices dry with paper towels, then lightly coat them with flour. Next, dip the floured zucchini in the beaten egg. Heat a frying pan over medium-low heat, add cooking oil, and place the egg-coated zucchini slices in the pan. Pan-fry until golden brown on both sides until you have delicious zucchini pancakes. Serve all three types of jeon with warm rice and enjoy!
