Assorted Pan-Fried Delicacies (Modumjeon) for Festive Occasions
An Essential Part of Traditional Korean Holiday Feasts: The Perfect Assorted Jeon Recipe
The Lunar New Year is just around the corner, a time when distant family members gather to share stories and laughter. Jeon, or Korean savory pancakes, are a must-have on the ancestral rite table. Here’s how to easily and beautifully make a variety of jeon, perfect for any festive spread.
DonggeurangTtang (Miniature Meatballs)- 1kg store-bought DonggeurangTtang patties
- 1/2 cup all-purpose flour (approx. 50g)
- 6 eggs
- Cooking oil (or canola oil) as needed
Shrimp Tempura- 1kg peeled and deveined shrimp
- Plenty of cooking oil (or canola oil) for deep-frying
Dried Pollack Jeon- 500g prepared dried pollack (daegu)
- 3 eggs
- Pinch of salt
- All-purpose flour as needed
- Cooking oil (or canola oil) as needed
Yukjeon (Beef Jeon)- 200g thinly sliced beef
- All-purpose flour as needed
- 1-2 eggs
- Cooking oil (or canola oil) as needed
- Pinch of salt
- Pinch of black pepper
Ham Jeon- 1 can of Spam or similar processed ham
- 2 eggs
- Cooking oil (or canola oil) as needed
Fish Jeon (Filefish)- 4 prepared filefish (or other white fish)
- 2-3 eggs
- All-purpose flour as needed
- Cooking oil (or canola oil) as needed
- 1kg peeled and deveined shrimp
- Plenty of cooking oil (or canola oil) for deep-frying
Dried Pollack Jeon- 500g prepared dried pollack (daegu)
- 3 eggs
- Pinch of salt
- All-purpose flour as needed
- Cooking oil (or canola oil) as needed
Yukjeon (Beef Jeon)- 200g thinly sliced beef
- All-purpose flour as needed
- 1-2 eggs
- Cooking oil (or canola oil) as needed
- Pinch of salt
- Pinch of black pepper
Ham Jeon- 1 can of Spam or similar processed ham
- 2 eggs
- Cooking oil (or canola oil) as needed
Fish Jeon (Filefish)- 4 prepared filefish (or other white fish)
- 2-3 eggs
- All-purpose flour as needed
- Cooking oil (or canola oil) as needed
- 200g thinly sliced beef
- All-purpose flour as needed
- 1-2 eggs
- Cooking oil (or canola oil) as needed
- Pinch of salt
- Pinch of black pepper
Ham Jeon- 1 can of Spam or similar processed ham
- 2 eggs
- Cooking oil (or canola oil) as needed
Fish Jeon (Filefish)- 4 prepared filefish (or other white fish)
- 2-3 eggs
- All-purpose flour as needed
- Cooking oil (or canola oil) as needed
- 4 prepared filefish (or other white fish)
- 2-3 eggs
- All-purpose flour as needed
- Cooking oil (or canola oil) as needed
Cooking Instructions
Step 1
[DonggeurangTtang] Place the store-bought DonggeurangTtang patties into a plastic bag. Add the flour and shake gently until each patty is evenly coated. This helps the egg wash adhere better and makes the jeon crispier. 
Step 2
Dip the flour-coated patties into the beaten eggs, ensuring they are fully covered. Heat a pan with a generous amount of cooking oil over medium-low heat. Pan-fry the patties, flipping them occasionally, until they are golden brown and cooked through. Cook them thoroughly to ensure the inside is well-done.
Step 3
[Shrimp Tempura] Ensure the cleaned shrimp are patted dry. Heat enough cooking oil for deep-frying in a pan over medium heat. Fry the shrimp until they turn reddish and become crispy, about 2-3 minutes. Be careful not to overheat, as the outside can burn before the inside is cooked. 
Step 4
[Dried Pollack Jeon] Gently pat the prepared dried pollack to remove excess moisture. Season both sides lightly with salt and pepper. Avoid over-seasoning, as the pollack can be salty. 
Step 5
Lightly coat the seasoned pollack with flour, then dip it into the beaten egg wash. Heat a pan with cooking oil over low to medium-low heat. Pan-fry the pollack on both sides until golden brown and nicely cooked.
Step 6
[Yukjeon (Beef Jeon)] For the beef, use paper towels to gently press and remove any excess blood. This helps eliminate any gamey odor and makes the meat more tender. Lightly season the beef slices with salt and pepper. 
Step 7
Coat the seasoned beef slices first with a thin layer of flour, then dip them into the beaten egg wash. Heat a pan with cooking oil over medium-low heat and pan-fry the beef slices until golden brown on both sides for a delicious Yukjeon.
Step 8
* Tip: When the meat starts to curl up, it’s time to flip it. Avoid flipping too often, as the slices can break apart. Let one side cook sufficiently before flipping.
Step 9
[Ham Jeon] Open the can of ham and rinse it briefly under hot water. This helps reduce saltiness and remove any preservatives. Slice the ham into pieces about 0.5 to 1 cm thick. 
Step 10
Dip the sliced ham into the beaten egg wash. Heat a pan with cooking oil over medium-low heat and pan-fry the ham slices on both sides until golden brown. The ham is already seasoned, so no additional seasoning is usually needed.
Step 11
[Fish Jeon (Filefish)] Pat the prepared filefish (or other white fish) dry. Lightly coat it with flour, followed by a dip in the beaten egg wash. Heat a pan with cooking oil over low to medium-low heat. Carefully pan-fry the fish on both sides until golden brown, ensuring it doesn’t burn. Handle the fish gently to prevent it from breaking apart. 