Assorted Jeon (Korean Pancakes)
♥ [Newlywed Table] A Collaboration with CUCQOO White 3-Burner Induction! The Fun of Choosing & a Delicious Assortment of Jeon
On a rainy day, there’s nothing better than a warm plate of assorted jeon! Gather ’round, everyone! This is a collaboration between YoonBlee and the CUCQOO White 3-Burner Induction. Thanks to its superior heating power, rapid temperature rise, and consistently maintained temperature, 7 types of jeon, rivaling those from professional restaurants, were effortlessly prepared. The elegant white color brightens the kitchen, and the frameless design creates a seamless look, making cooking a truly comfortable experience. Thanks to CUCQOO, I shared delicious moments with friends. So, let’s embark on another delightful culinary journey with the happy YoonBlee today! (This recipe was sponsored.)
Main Ingredients
- Pink sausage 1/3 roll
- Tofu 1 pack
- Korean zucchini (Aehobak) 1/2
- King oyster mushrooms 2
- Enoki mushrooms 1 bag
- Pollock fillet 1 pack
- Oysters 1/2 geun (approx. 300g)
- Pancake mix (Buchim garu) 4 Tbsp
- Eggs 7-8
- Mirin 1 Tbsp
- Ground black pepper, a pinch
- Salt, a pinch
Soy Dipping Sauce
- Onion 1/2
- Soy sauce 7 Tbsp
- Vinegar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Gochugaru (Korean chili powder) 1 tsp
- Cheongyang pepper 1
- Onion 1/2
- Soy sauce 7 Tbsp
- Vinegar 1 Tbsp
- Oligosaccharide 1 Tbsp
- Gochugaru (Korean chili powder) 1 tsp
- Cheongyang pepper 1
Cooking Instructions
Step 1
When you crave assorted jeon on a rainy day, reach for your CUCQOO White 3-Burner Induction! Its excellent temperature control and expanded surface make cooking various pancakes a breeze. Let’s quickly get started making 7 delicious types of jeon.
Step 2
Slice the Korean zucchini, pink sausage, king oyster mushrooms, and tofu into bite-sized pieces, about 0.5cm thick. Cut the zucchini into half-moon shapes and the sausage and tofu into cubes.
Step 3
Trim the base of the enoki mushrooms and gently separate them into smaller strands by hand. Place them in a plastic bag, add 1 Tbsp of pancake mix and a pinch of pepper, then shake well to coat evenly.
Step 4
Season the cubed tofu lightly with pepper and salt. This preliminary seasoning enhances the tofu’s natural savory flavor.
Step 5
Prepare the pollock fillet. Lightly season it with pepper and salt as well. When preparing many ingredients at once, it can seem overwhelming, but the spacious cooktop of the CUCQOO 3-Burner Induction allows for organized preparation and cooking. Its white design adds a clean and appealing touch to the cooking process.
Step 6
Now, let’s prepare the fresh oysters, the ‘milk of the sea’! Rinse them gently in cold water, add a pinch of salt, and rub them softly to remove any impurities. Rinse again with clean water and drain thoroughly. Toss the drained oysters with 1 Tbsp of mirin and 2 Tbsp of pancake mix, mixing gently to avoid breaking them apart.
Step 7
Let’s make the magical soy dipping sauce. Finely dice half an onion. In a bowl, combine 7 Tbsp soy sauce, 1 Tbsp vinegar, 1 Tbsp oligosaccharide, 1 tsp gochugaru, and the diced onion. Mix well.
Step 8
The star of assorted jeon: the egg batter! Crack 7-8 eggs into a bowl and whisk them gently with a fork or whisk until smooth. Removing the chalazae (the white stringy bits) will result in a smoother batter.
Step 9
All the ingredients are prepped and ready! Are you set to dip them in the egg batter and pan-fry them to a beautiful golden brown? The delicious assorted jeon will be ready soon!
Step 10
First, dip the Korean zucchini slices into the egg batter, coating both sides. Heat a generous amount of oil in a pan over medium-low heat. Carefully place the egg-coated zucchini onto the hot pan. Next, dip the pink sausage slices in the egg batter and place them alongside the zucchini. Cook over medium-low heat (maintaining temperature around 5).
Step 11
I love utilizing the CUCQOO’s timer function! While the zucchini and sausage are browning, let’s work on the enoki mushroom jeon. Dip the coated enoki mushrooms in the egg batter, pick up a small handful, spread it thinly in the pan, and cook until golden.
Step 12
In no time, 3 types of jeon are ready! For those who find multitasking challenging, the CUCQOO induction’s timer and stable temperature control ensure your jeon are perfectly golden without burning. Moreover, it significantly reduces cooking time, allowing you to tidy up your space while cooking, making the entire process more efficient.
Step 13
Dip the king oyster mushrooms and tofu into the egg batter and pan-fry them until golden; they’ll be wonderfully savory! Besides the timer, a major advantage of the CUCQOO White 3-Burner Induction is its incredibly easy cleanup. Unlike gas stoves that require disassembly and scrubbing grease, you can simply wipe the induction surface clean. So simple!
Step 14
Add the oyster mixture (tossed with 2 Tbsp pancake mix) to the egg batter and coat them thoroughly. Be gentle when mixing oysters to prevent them from breaking apart.
Step 15
Using a spoon, scoop about a tablespoon of the egg-coated oysters and place them onto the pan. Cook over medium-low heat (temperature 5) until plump and golden brown. Cooking oysters on high heat can result in undercooked centers, so a gentler heat is recommended.
Step 16
Our final contestant is the pollock fillet, which we prepared earlier. Lightly coat the pollock pieces with pancake mix, then dip them into the egg batter.
Step 17
Place the egg-coated pollock pieces onto the pan and fry until golden. By cooking the jeon without interruption, all 7 varieties are soon gathered on one plate! What a feast!
Step 18
Dip the steaming hot, freshly cooked assorted jeon into the prepared soy sauce dipping sauce and take a bite. You won’t be able to stop at just one – the irresistible assorted jeon is complete!
Step 19
With the CUCQOO White 3-Burner Induction, making assorted jeon is no longer a chore. Cooking feels more enjoyable thanks to the spacious cooking area. It makes every cooking session a pleasure.
