Juicy and Crunchy Cucumber and Chili Pancakes
The Ultimate Recipe for Delicious Cucumber and Chili Jeon
These jeon (savory pancakes) are made by stuffing crisp Korean cucumbers (oigo-chu) with a generous amount of minced pork. Each bite bursts with savory juices, creating a delightful contrast of textures and flavors. They make a fantastic side dish or an appetizing snack! ^^
Main Ingredients- 13 Korean cucumbers (oigo-chu)
- 266g ground pork
- 2 eggs
- 40g tempura powder (or Korean pancake mix)
- Pinch of salt
Pork Marinade- 1 tsp oyster sauce
- 1/4 tsp salt
- 1 tsp minced garlic
- Pinch of black pepper
Sweet and Tangy Dipping Sauce (Optional)- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 1 tsp oligodang (corn syrup) or honey
- 1 tsp oyster sauce
- 1/4 tsp salt
- 1 tsp minced garlic
- Pinch of black pepper
Sweet and Tangy Dipping Sauce (Optional)- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp gochugaru (Korean chili flakes)
- Pinch of black pepper
- 1 tsp oligodang (corn syrup) or honey
Cooking Instructions
Step 1
First, prepare the marinade for the ground pork. In a bowl, combine the ground pork with 1 tsp oyster sauce, 1/4 tsp salt, 1 tsp minced garlic, and a pinch of black pepper. Mix thoroughly by kneading with your hands until the mixture becomes slightly sticky. This ensures the seasoning is well incorporated.
Step 2
Wash the Korean cucumbers thoroughly. Trim off the stems and carefully slice each cucumber in half lengthwise. Use a spoon to gently scrape out the seeds from the inside, creating a cavity to fill with the pork mixture. Removing the seeds will prevent the jeon from becoming too watery.
Step 3
Carefully stuff the hollowed-out cucumber halves with the seasoned ground pork mixture. Press the pork firmly into the cucumbers to ensure they are well-filled and the filling won’t fall out during cooking. Avoid overstuffing, as this can lead to longer cooking times and uneven cooking.
Step 4
Lightly coat the stuffed cucumber halves with tempura powder (or Korean pancake mix). Ensure an even, thin layer of powder adheres to the outside of the pork and cucumber. This coating helps the egg batter stick better and contributes to a crispier finish.
Step 5
In a separate bowl, lightly beat the 2 eggs with a pinch of salt. Dip each powder-coated cucumber half into the beaten egg, ensuring it is fully coated. The order is: apply powder, then dip in egg batter.
Step 6
Heat a frying pan over medium heat with a generous amount of cooking oil. Carefully place the egg-coated cucumber halves into the hot oil. Fry them on both sides until golden brown and nicely browned. Be mindful of the heat, as the egg coating can burn easily. Adjust the heat between medium and low to ensure the pork cooks through completely without burning the exterior.
Step 7
Once cooked, transfer the finished jeon to a plate lined with paper towels or parchment paper to drain excess oil. This step helps to make the jeon less greasy. Arrange them beautifully on a serving dish. They are ready to be enjoyed! ^^ For an extra touch, serve with the optional dipping sauce. Since the jeon is already seasoned, make sure the dipping sauce is not too salty.
