Ginseng-Infused Jeon (Donggeurangttaeng)
Energizing and Nutritious Jeon with Fresh Ginseng
Move over, ordinary Jeon! Introducing ‘Ginseng Jeon,’ a delightful patty that’s as good for you as it is delicious, perfect for kids and adults alike. The subtle aroma and health benefits of fresh ginseng elevate this classic dish to a new level. Plus, it’s incredibly simple to make! Follow this recipe for a guaranteed hit that balances flavor and wellness. It truly lives up to its name: ‘Ginseng-Infused Jeon.’
Jeon (Donggeurangttaeng) Patty Ingredients
- 1.5 pieces Fresh Ginseng (approx. 50g, washed thoroughly)
- 100g Minced Beef
- 100g Minced Pork
- 1/2 block Firm Tofu (approx. 150g)
- 1/2 Bell Pepper (any color, e.g., red, orange, for visual appeal)
- 1/2 Onion (small)
- 3 Stalks Scallions
- 1/3 Carrot (small)
- 1 cup All-Purpose Flour (approx. 100g)
- 1 Egg
- Canola Oil (or vegetable oil, for pan-frying)
Seasoning Sauce
- 1 tsp Salt
- 1 tsp Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- Pinch of Black Pepper
- 1 tsp Salt
- 1 tsp Soy Sauce
- 1 Tbsp Sesame Oil
- 2 Tbsp Cooking Wine (Mirin or Cheongju)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare all the ingredients for the Jeon. Thoroughly wash the fresh ginseng, removing any dirt. Wash and prepare all the vegetables.
Step 2
Finely mince the onion, carrot, scallions, and bell pepper. The finer the mince, the better the texture and easier it will be to form the patties. Peel the fresh ginseng and mince it very finely as well. This will infuse a subtle, pleasant aroma into the dish.
Step 3
It’s crucial to remove excess water from the tofu. Wrap the tofu in paper towels or a clean kitchen cloth, place it on a flat surface, and weigh it down with a heavy plate for about 10 minutes to press out moisture. Once drained, mash the tofu finely with a fork or the side of a knife. Even if using pre-minced meat, re-mincing the beef and pork with a knife will result in a much finer, smoother texture for your patties.
Step 4
In a large bowl, combine the finely minced vegetables, mashed tofu, minced beef, and minced pork. Knead the mixture vigorously with your hands until it becomes cohesive, similar to kneading dough. Next, add all the seasoning sauce ingredients (1 tsp salt, 1 tsp soy sauce, 1 Tbsp sesame oil, 2 Tbsp cooking wine, pinch of black pepper) and continue to knead until the seasonings are evenly incorporated into the mixture. This forms your patty base.
Step 5
Shape the prepared mixture into small, flattened patties, about the size of a coin. Arrange them on a plate. If the mixture is too sticky, lightly dust your hands with flour to help with shaping. Prepare two separate dishes: one with all-purpose flour and another with a beaten egg for the egg wash.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of canola oil. It’s important to maintain a medium-low heat to ensure the patties cook through without burning. Lightly coat each patty first in flour, shaking off any excess, then dip it into the egg wash. Carefully place the coated patties into the hot pan. Fry until golden brown on both sides, flipping gently. For an attractive garnish, you can place a thin slice of ginseng or red chili pepper on top of each patty before frying.
Step 7
Once cooked and golden brown, transfer the finished Jeon to a plate lined with paper towels to absorb any excess oil. This step ensures a crisper, less greasy result. Enjoy them warm immediately, or they are also excellent as a side dish for lunchboxes once cooled.
