Assorted Jeon (Korean Pan-fried Pancakes)
A Variety of 5 Assorted Jeon Made with One Core Filling
As Chuseok approaches, we’ve prepared a delightful assortment of five types of jeon, all made from a single, versatile filling. These savory pancakes are a staple for ancestral rites tables and perfect for entertaining guests, adding a festive touch to your holiday. Each jeon offers a unique texture and flavor while harmonizing beautifully.
Assorted Jeon Filling
- 300g ground pork
- 1/2 block firm tofu (water squeezed out)
- 2 Cheongyang peppers (seeds removed, finely minced)
- 2 red chili peppers (seeds removed, finely minced)
- 1/2 paprika (finely minced)
- A small amount of onion (finely minced)
- A little green onion (finely chopped)
- Salt to taste
- Pepper to taste
- 1 Tbsp pancake mix
Jeon Ingredients and Batter
- 4 Korean green chili peppers (halved lengthwise, seeds removed)
- 5 perilla leaves
- 1/2 onion (sliced thickly)
- 3 shiitake mushrooms (stems removed)
- 1/2 cup pancake mix
- 2 eggs (beaten)
- Vegetable oil for frying
- 4 Korean green chili peppers (halved lengthwise, seeds removed)
- 5 perilla leaves
- 1/2 onion (sliced thickly)
- 3 shiitake mushrooms (stems removed)
- 1/2 cup pancake mix
- 2 eggs (beaten)
- Vegetable oil for frying
Cooking Instructions
Step 1
In a bowl, combine the ground pork and the squeezed-out tofu. Mash the tofu well. Add the finely minced Cheongyang peppers, red chili peppers, paprika, onion, and chopped green onion. Season with salt and pepper, then add 1 tablespoon of pancake mix. Knead everything together until well combined to form the filling mixture.
Step 2
Carefully fill the inside of the shiitake mushrooms with the prepared meat mixture. Ensure the filling is packed neatly to maintain the mushroom’s shape.
Step 3
For the onion slices, scoop out a portion of the center to create a cavity, then fill it with the meat mixture. The sweetness of the onion will complement the savory filling.
Step 4
Generously fill the inside of the halved Korean green chili peppers with the meat mixture. Their crisp texture will add a delightful bite.
Step 5
Place a portion of the meat mixture onto each perilla leaf. Fold the leaf in half or into a triangle shape, enclosing the filling. The fragrant aroma of the perilla leaf will enhance the overall flavor of the jeon.
Step 6
Take the remaining filling mixture and form it into small, round patties (‘donggeurang ttaeng’). Lightly coat both sides of each patty with pancake mix. This step helps the egg batter adhere better and results in a crispier finish.
Step 7
Heat a generous amount of vegetable oil in a frying pan over medium-low heat. Place the filled shiitake mushrooms, stuffed chili peppers, and onion jeon in the pan. Pan-fry them until golden brown on both sides, ensuring the filling is cooked through. Adjust cooking time as needed for each type.
Step 8
For the donggeurang ttaeng and perilla leaf jeon, first coat them with pancake mix, then dip them thoroughly in the beaten egg. Carefully place them in the hot pan and fry until golden brown and cooked on both sides. These jeon will be wonderfully crisp.
Step 9
Your five varieties of assorted jeon are now complete! Arrange the beautifully pan-fried pancakes attractively on a serving plate for a festive and abundant holiday spread. They are best enjoyed warm.
