Assortment of Pan-Fried Delicacies (Modum Jeon)
Create 5 Exquisite Holiday Jeon with One Batter for a Feast
Celebrate the upcoming Chuseok holiday with this heartwarming recipe for Assortment of Pan-Fried Delicacies (Modum Jeon). This recipe simplifies the process by using a single batter to create five delightful variations: Shiitake Mushroom Jeon, Pepper Jeon, Imitation Crab Stick Jeon, Perilla Leaf Jeon, and Donggeurangttaeng (meat patties). Each bite offers a unique texture and flavor – from the chewy mushrooms and crisp peppers to the sweet crab sticks, aromatic perilla leaves, and savory meat patties. Elevate your holiday table with these colorful and delicious homemade jeon. Share the joy and warmth of the season with loved ones over these specially prepared treats.
Filling Ingredients for Assorted Jeon- 400g minced pork
- 200g minced beef
- 1 block tofu (approx. 300g)
- 1/2 carrot (approx. 50g)
- 1/3 bunch chives (approx. 30g)
- 1/2 onion (approx. 50g)
- 1/2 Tbsp salt (8g)
- 1 Tbsp starch (10g)
- 1 Tbsp oyster sauce (15g)
- 1 large egg
- 1 Tbsp minced garlic (15g)
Additional Ingredients by Shape- 6 shiitake mushrooms (medium-sized)
- 1 bunch perilla leaves (approx. 10 leaves)
- 2-3 chili peppers (e.g., Cheongyang or red chili peppers)
- 2-3 imitation crab sticks
- 4 eggs (separated whites and yolks)
- 1 tsp salt (5g) – for egg wash
- 1/2 cup pancake mix (60g)
- 6 shiitake mushrooms (medium-sized)
- 1 bunch perilla leaves (approx. 10 leaves)
- 2-3 chili peppers (e.g., Cheongyang or red chili peppers)
- 2-3 imitation crab sticks
- 4 eggs (separated whites and yolks)
- 1 tsp salt (5g) – for egg wash
- 1/2 cup pancake mix (60g)
Cooking Instructions
Step 1
First, prepare the filling ingredients. Finely chop the chives, onion, and carrot after washing and drying them thoroughly. Squeeze out as much water as possible from the tofu using a cheesecloth or paper towels, then mash it. It’s crucial to remove excess moisture to prevent the mixture from becoming too wet.
Step 2
In a large bowl, combine the minced pork (400g), minced beef (200g), mashed tofu, chopped vegetables, salt (1/2 Tbsp), starch (1 Tbsp), oyster sauce (1 Tbsp), egg (1), and minced garlic (1 Tbsp). Mix and knead the ingredients until they become sticky and well-combined. This can be done by hand or with a spatula for about 10 minutes.
Step 3
Next, prepare the ingredients for shaping. Cut the imitation crab sticks into desired shapes (e.g., hearts) and secure them with toothpicks or skewers. Remove the stems from the chili peppers, slice them in half, remove the seeds, and cut them into bite-sized pieces.
Step 4
Remove the tough stems from the shiitake mushrooms. Lightly score the surface of the mushroom caps with a knife to create decorative patterns. Scoring makes the mushrooms look more appealing when cooked and helps them absorb flavors better.
Step 5
Lightly coat all the prepared ingredients with the pancake mix. This thin layer of flour will help the batter adhere better in the next step.
Step 6
Take portions of the meat mixture and place them onto the prepared shiitake mushrooms, chili pepper halves, and imitation crab sticks. Shape the mixture smoothly over each ingredient. Aim for a round shape on the mushrooms and a flat, even layer on the peppers and crab sticks.
Step 7
Now, let’s make the perilla leaf jeon. Wash and thoroughly dry the perilla leaves. Lightly coat both sides with pancake mix. Then, place about 1 tablespoon of the meat mixture onto one half of each leaf.
Step 8
Fold the perilla leaf to cover about two-thirds of the filling, creating a half-moon shape. Then, fold it in half again to form a triangle. This folding method helps keep the filling secure and maintains a neat shape.
Step 9
For the Donggeurangttaeng (meat patties), take portions of the meat mixture and flatten them into round, disc shapes using your palms. Avoid making them too thick, ensuring they cook through evenly. Lightly coat the formed patties with pancake mix.
Step 10
Prepare the egg wash. In a separate bowl, crack 4 eggs and whisk them with 1 teaspoon of salt until well combined. Dip each shaped jeon (mushrooms, peppers, crab sticks, perilla leaves, and meat patties) into the egg wash, ensuring they are fully coated on both sides.
Step 11
Heat a generous amount of oil in a pan over medium-low heat. Once the oil is shimmering, carefully place the battered jeon onto the pan. Cook them slowly over medium-low heat, turning as needed to prevent burning. Avoid overcrowding the pan; cook in batches if necessary.
Step 12
Once the jeon is golden brown on one side, flip it to cook the other side. Cooking over medium and low heat is essential to ensure the inside is cooked through without burning the exterior. High heat can scorch the outside while leaving the inside raw. Continue cooking gently until all sides are beautifully golden. Serve warm for the best flavor.
