Assorted Korean Pancakes (Modum Jeon)
Making Assorted Pancakes with Fresh Potatoes and Garden Vegetables
It’s starting to drizzle lightly – the perfect weather for some sizzling Korean pancakes! Today, we’re making a delightful assortment: scallion pancakes with spicy cheongyang peppers and squid, shredded potato pancakes, and classic pink sausage fritters. A comforting treat for a rainy day!
Main Ingredients
- 1 bunch fresh green onions (buchu)
- 2-3 spicy Cheongyang peppers
- 1 squid, cleaned
- 1.5 cups pancake mix (buchim garu, approx. 150g)
- 1 pink sausage (like luncheon meat)
- 2 medium-sized fresh potatoes
Cooking Instructions
Step 1
First, let’s look at the star of our delicious pancakes: the fresh potatoes! These were grown by my mother, and they are so plump and fresh. They’re perfect for making pancakes and taste wonderful on their own.
Step 2
The green onions and Cheongyang peppers were freshly harvested from my mother’s garden, along with other vegetables. And my sister kindly bought us some pink sausages from the market to share. With such wonderful ingredients, we’re going to make some delicious jeon!
Step 3
Wash the potatoes thoroughly. Potatoes can oxidize and turn brown once cut, so it’s best to slice and cook them immediately to enjoy them at their freshest and most delicious.
Step 4
Peel the fresh potatoes and slice them into very thin shreds. Thin slices will cook faster and result in a crispier texture. Toss the shredded potatoes with 1-2 tablespoons of pancake mix; this coating will help them crisp up beautifully.
Step 5
Wash and drain the green onions, then cut them into about 2-3 cm lengths. Clean the squid and cut it into bite-sized pieces. Finely chop the Cheongyang peppers. In a large bowl, combine the green onions, squid, and Cheongyang peppers. Add 1 cup of pancake mix and 1 cup of water to create the batter. (You may need to adjust the amount of pancake mix depending on the moisture content of your ingredients).
Step 6
Slice the pink sausage into rounds about 1cm thick. Dip each slice in beaten egg and pan-fry until golden brown. These nostalgic pink sausage fritters are a hit with both kids and adults! Coating them in egg makes them extra tender and tasty.
Step 7
Lightly season all the pancake batters with a pinch of salt. Be careful, as the pancake mix and other ingredients might already contain some salt. Taste as you go and add just a little at a time. A touch of salt enhances the natural flavors of the ingredients, making the jeon even more delicious.
Step 8
I usually use a large, flat griddle, but today I’m doing something a little different: making bite-sized, round pancakes! I’ll use a spoon to scoop the batter onto the pan and shape it into small circles. If you’re curious about how to make jeon on a griddle, you can find more details and videos on my blog!
Step 9
Arrange the beautifully fried assorted pancakes on a plate. The variety of colors, textures, and flavors makes for a visually appealing and incredibly satisfying dish!
Step 10
Let’s make the dipping sauce. Mix 2 tablespoons of soy sauce and 2 tablespoons of vinegar in a 1:1 ratio. Add finely chopped onion and chopped chili peppers for a bright, zesty kick that perfectly complements the pancakes. Feel free to adjust the ratio to your liking.
Step 11
A little tip: it’s best to cook the shredded potato pancakes first. Mine turned out a bit darker because I fried them last, and they had time to brown. If you want a beautiful golden-brown color, start with the potato pancakes. They’ll still be wonderfully crispy and chewy!
Step 12
Enjoy making and sharing this delicious assorted jeon! It’s a perfect meal for a rainy day or any occasion that calls for comfort food. Happy cooking!
