Special Seafood Jeon Made with Leftover Holiday Food
Your leftover holiday ‘Donggeurang ttaeng’ transforms into a fantastic Seafood Jeon with some scallions! 🍳
Were you wondering how to use up the leftover ‘Donggeurang ttaeng’ from the holidays? With a few simple additions, you can create a generous and delicious seafood jeon. Crispy on the outside, moist on the inside! Enjoy your leftover holiday food as a satisfying meal or a special appetizer.
Main Ingredients- 1 bag frozen Donggeurang ttaeng
- 1 bunch scallions or green onions (chopped)
Cooking Instructions
Step 1
We’re going to make a special seafood jeon, crispy on the outside and moist on the inside, using the leftover Donggeurang ttaeng from the holidays. Don’t worry if you don’t have any other seafood! The Donggeurang ttaeng will be a wonderful ingredient.
Step 2
First, carefully prepare all the necessary ingredients. You’ll need the main ingredient, Donggeurang ttaeng, fresh scallions, and for the delicious jeon batter, pancake mix, eggs, salt, pepper, and water.
Step 3
Take the Donggeurang ttaeng out of the freezer and thaw it completely at room temperature or using a microwave. Once thawed, use a knife or spatula to mash the Donggeurang ttaeng into bite-sized pieces. It’s best to mash it coarsely so there’s a slight chewiness, rather than making it too fine.
Step 4
Add plenty of fresh scallions to the mashed Donggeurang ttaeng. A jeon is called a ‘scallion pancake’ for a reason – it tastes best with lots of scallions! Wash and finely chop the scallions or green onions, then add them to the bowl with the mashed Donggeurang ttaeng. The fragrant and crisp texture of the scallions will make it even more delicious.
Step 5
Now it’s time to make the batter. To the bowl with the mashed Donggeurang ttaeng and scallions, add 1 cup of pancake mix, 3 eggs, a pinch of black pepper, and 1/2 teaspoon of salt. (If you prefer to eat it without soy sauce, just adjust the seasoning with salt.) Add a little water and stir until all ingredients are well combined. The batter shouldn’t be too runny; it should be thick enough for the ingredients to bind together. A good consistency is when the batter drips slowly when lifted with chopsticks.
Step 6
Heat a pan over medium heat and add a generous amount of cooking oil. Once the oil is sufficiently hot, pour in the prepared batter and spread it thinly. Reduce the heat to medium-low and cook until golden brown and crispy on both sides. Be careful with the heat, as too high a temperature can burn the outside while leaving the inside uncooked. When the edges start to turn golden, it’s time to flip.
Step 7
Transfer the well-cooked seafood jeon to a plate, and it’s done! It will be golden and crispy on the outside, and the flavors of the Donggeurang ttaeng and scallions will meld together beautifully inside, making it truly delicious. You can enjoy an even richer flavor by serving it with a dipping sauce, if desired. See how leftover holiday food can transform into such a special dish!
