Delicious Pan-Fried Leftover Jeon (Korean Pancake)
Transform your leftover assorted Korean pancakes (jeon) into a delightful ‘Jeon Bokkeum’ (pan-fried jeon dish) perfect for holidays. It’s a fantastic way to reduce waste and create a delicious meal.
This recipe shows you how to make a savory and slightly sweet pan-fried dish using leftover assorted jeon from holidays. It offers a wonderful texture, with the pancakes becoming slightly crispy on the outside while retaining their moist interior, all coated in a flavorful, spicy sauce.
Main Ingredients- Assorted Jeon 250g (e.g., Donggeurangttaeng, Dongtaejeon, Mushroom Jeon – use your favorites)
- 1/4 Onion
- 1/3 Green Onion
- 1 Cheongyang Pepper (optional, for spice adjustment)
Cooking Instructions
Step 1
First, prepare your leftover assorted jeon from the holidays. Any type like Donggeurangttaeng (meatball pancake), Dongtaejeon (pollack pancake), or mushroom jeon will work wonderfully. Cut all the jeon into bite-sized pieces, about 2-3 cm. Be careful not to cut them too small, as they might break apart during stir-frying.
Step 2
Peel and thinly slice the 1/4 onion into strips. Adding onions will bring a natural sweetness and a pleasant crunchy texture to the dish.
Step 3
Wash the 1/3 green onion, remove the outer leaves, and slice it diagonally into about 1 cm pieces. Using both the white and green parts will add more depth of flavor.
Step 4
If you like a bit of heat, finely chop the 1 Cheongyang pepper (optional). Remove the stem before chopping. If you prefer less spice, you can omit it or use a smaller amount.
Step 5
Now, let’s make the delicious sauce! In a bowl, combine 1.5 Tbsp sugar, 1 Tbsp gochugaru, 1 Tbsp mirim, 1 Tbsp gochujang, 1 Tbsp oyster sauce, 1.5 Tbsp oligodang, and 1 Tbsp minced garlic. Mix all ingredients thoroughly with a spoon until you have a smooth sauce. The oligodang is key for a nice sheen and subtle sweetness.
Step 6
Heat 2 Tbsp of cooking oil in a pan over medium-high heat. Add the sliced green onions and onions. Sauté for about 1-2 minutes until the onions become slightly translucent and the green onions release their fragrant aroma. This step helps to bring out the natural sweetness of the vegetables.
Step 7
Once the vegetables are fragrant, add the pre-cut jeon and the prepared sauce to the pan. Keep the heat on medium-high and stir-fry quickly, ensuring the sauce coats the jeon evenly. Gently mix to avoid breaking the jeon. Continue stir-frying for about 3-4 minutes, allowing the sauce to absorb into the jeon and vegetables.
Step 8
Finally, add the chopped Cheongyang pepper and stir-fry for another 30 seconds. The pepper adds a nice spicy kick that balances the richness and makes the dish even more delicious. Once everything is well combined, turn off the heat. Serve warm and enjoy your delightful pan-fried jeon!
