Authentic Donggeurang-tteong & Festive Skewered Jeon & Lotus Root Jeon Recipe
Mastering Donggeurang-tteong, Skewered Jeon, and Lotus Root Jeon All at Once for Your Holiday Feast!
This holiday season, impress your family and friends by making three popular dishes – Donggeurang-tteong (Korean meat patties), Skewered Jeon (pan-fried skewers), and Lotus Root Jeon (lotus root pancakes) – all with one comprehensive recipe! We’ve perfected the techniques to bring out the best flavor and texture of each ingredient, ensuring a delicious and visually stunning spread for your festive table. This guide makes it easy and efficient, so even beginners can achieve restaurant-quality results.
Donggeurang-tteong Ingredients
- Ground Pork 2 ‘geun’ (approx. 1.2kg or 2.6 lbs)
- Onions 1 and 1/2 medium
- Scallions 1 bunch (about 30g or 1 oz)
- Perilla Leaves 1 bunch (about 20 leaves)
- Shiitake Mushrooms a handful (3-4 dried or 2 fresh)
- Carrot a handful (about 50g or 1.7 oz)
- Firm Tofu 1/2 block (about 150g or 5.3 oz)
- Coarse Salt 2 Tbsp (about 30g or 1 oz)
- Minced Garlic 1 Tbsp (about 15g or 0.5 oz)
- Black Pepper 1 tsp (about 2g or 0.07 oz)
- Sesame Oil 1 Tbsp (about 15ml or 0.5 fl oz)
- Toasted Sesame Seeds 2 Tbsp (about 15g or 0.5 oz)
- Sugar 3 Tbsp (about 30g or 1 oz)
- Eggs 2 (for the batter)
Skewered Jeon Ingredients
- Imitation Crab Sticks a suitable amount (1-2 sticks)
- Ham a suitable amount (Spam or canned ham, 1/2 can)
- Pickled Radish a suitable amount (about 100g or 3.5 oz)
- Shiitake Mushrooms a suitable amount (3-4 dried or 2 fresh)
- Coarse Salt a pinch (for seasoning)
- Scallions a suitable amount (about 10 stalks)
Lotus Root Jeon Ingredients
- Lotus Root a suitable amount (about 200g or 7 oz)
- Cholla A Powder a pinch (or 1 Tbsp tempura/pancake flour)
- Coarse Salt a pinch (for seasoning)
- Donggeurang-tteong batter a suitable amount
Egg Wash Preparation (Common for all)
- Eggs 10
- Coarse Salt 2 tsp (about 10g or 0.35 oz)
- Imitation Crab Sticks a suitable amount (1-2 sticks)
- Ham a suitable amount (Spam or canned ham, 1/2 can)
- Pickled Radish a suitable amount (about 100g or 3.5 oz)
- Shiitake Mushrooms a suitable amount (3-4 dried or 2 fresh)
- Coarse Salt a pinch (for seasoning)
- Scallions a suitable amount (about 10 stalks)
Lotus Root Jeon Ingredients
- Lotus Root a suitable amount (about 200g or 7 oz)
- Cholla A Powder a pinch (or 1 Tbsp tempura/pancake flour)
- Coarse Salt a pinch (for seasoning)
- Donggeurang-tteong batter a suitable amount
Egg Wash Preparation (Common for all)
- Eggs 10
- Coarse Salt 2 tsp (about 10g or 0.35 oz)
- Eggs 10
- Coarse Salt 2 tsp (about 10g or 0.35 oz)
Cooking Instructions
Step 1
First, prepare the tofu for the Donggeurang-tteong: wrap it in cheesecloth or paper towels and squeeze out as much water as possible. Excess moisture can make the batter too loose. Finely chop the onions, scallions, perilla leaves, shiitake mushrooms, and carrots. Finely minced vegetables ensure better mixing with the batter and a pleasant texture.
Step 2
In a large bowl, combine the chopped vegetables, the squeezed tofu, and the ground pork, which is the main ingredient.
Step 3
Now, add all the seasoning ingredients for the Donggeurang-tteong (2 Tbsp coarse salt, 1 Tbsp minced garlic, 1 tsp black pepper, 1 Tbsp sesame oil, 2 Tbsp toasted sesame seeds, 3 Tbsp sugar) and crack in 2 eggs. Knead the mixture thoroughly with your hands for about 5-10 minutes, or until the pork becomes sticky and well-combined. Proper kneading is crucial to prevent the Donggeurang-tteong from falling apart during cooking and to help it hold its shape.
Step 4
Take portions of the kneaded mixture and roll them into balls, then flatten them into round patties about 1cm (0.4 inches) thick. Once shaped, lightly coat each patty with flour. This flour coating helps the egg wash adhere better and results in a crispier finish. For all the jeon (pancakes), prepare the egg wash by whisking 10 eggs with 2 tsp of coarse salt in a separate bowl.
Step 5
Heat a wide pan over medium-low heat and add a generous amount of cooking oil. Carefully place the flour-coated Donggeurang-tteong patties into the hot oil. Then, dip them generously in the prepared egg wash, ensuring they are fully coated, and place them in the pan.
Step 6
To ensure the Donggeurang-tteong cooks through without burning the outside, it’s best to cook them over low heat. Flip them occasionally and cook until both sides are golden brown and fully cooked.
Step 7
Now, let’s make the Lotus Root Jeon. Peel the lotus root and slice it into about 0.5cm (0.2 inches) thick rounds. To remove any astringency and enhance crispness, blanch the sliced lotus root in boiling water with a splash of vinegar for 2-3 minutes. After blanching, rinse with cold water and pat dry completely. Lightly coat the lotus root slices with Cholla A powder (or tempura/pancake flour) for seasoning. Cholla A powder also adds a nice color and health benefits.
Step 8
Take a portion of the Donggeurang-tteong batter, roll it into a ball roughly the size of a lotus root slice, and place it on top of the lotus root. Press down firmly to shape it. This technique allows some of the batter to fill the holes in the lotus root, creating a beautiful visual.
Step 9
The back side of the lotus root (where there is no meat mixture) can be left as is. For extra crispiness and a better appearance, lightly dust the side with the meat mixture with a bit more flour.
Step 10
Dip the flour-dusted side of the lotus root and batter into the prepared egg wash, ensuring it’s fully coated.
Step 11
Now, heat some oil in the pan over low heat. Place the egg-coated lotus root jeon in the pan and cook slowly. Cook until the lotus root becomes translucent and the batter turns golden brown, flipping occasionally. Lotus root takes a bit longer to cook, so keep an eye on the heat to prevent burning.
Step 12
Your delicious Lotus Root Jeon is ready! The crispiness of the lotus root combined with the tender Donggeurang-tteong batter makes for a delightful dish.
Step 13
Finally, let’s prepare the Skewered Jeon. Cut the imitation crab sticks, ham, pickled radish, shiitake mushrooms, and scallions into uniform lengths. Matching the lengths of the ingredients makes for an attractive presentation and ensures even cooking.
Step 14
Lightly season the cut shiitake mushrooms with a pinch of coarse salt. Other ingredients typically don’t require additional seasoning as they are often pre-flavored. Thread the ingredients onto skewers in an aesthetically pleasing order, such as crab stick, ham, pickled radish, shiitake mushroom, and scallion. Avoid packing them too tightly; leaving a little space between ingredients is recommended.
Step 15
Generously coat the skewered ingredients with the egg wash. Heat oil in the pan and place the skewers, presentation side down, in the hot oil. This will create a beautiful golden-brown exterior, making them perfect for serving guests.
Step 16
Cook the skewers over low heat until the bottom side is nicely golden brown and cooked through. Flip and cook the top side briefly. For the top side, you want the egg wash to be just set, keeping it slightly moist for a better texture, rather than fully cooked and dry. Overcooking the top can make it tough.
Step 17
If you wish to include beef or pork in your Skewered Jeon, it’s advisable to marinate and lightly pre-cook the meat with ingredients like soy sauce, sugar, and garlic before skewering and coating with egg wash. This will result in a richer flavor profile.
