Mini Bell Pepper Jeon (Savory Pancake)
Quick & Colorful Mini Bell Pepper Jeon Using Leftover Dough!
Introducing ‘Mini Bell Pepper Jeon,’ a delightful dish perfect for holidays, special occasions, or entertaining guests. This recipe utilizes leftover mackerel, tofu, and vegetable pancake batter, ingeniously stuffed into vibrant mini bell peppers and pan-fried to perfection. It’s a crowd-pleaser for both children and adults alike! Highly recommended as a hearty meal, a delicious appetizer with drinks, or a welcoming dish for housewarmings.
Main Ingredients- 6-7 mini bell peppers
- Mackerel, Tofu, and Vegetable Pancake Batter (Refer to recipe @7032101)
Seasoning & Frying Ingredients- 2-3 Tbsp pancake mix (buchim garu)
- 2-3 pinches of salt (for seasoning the batter)
- Olive oil (generous amount)
- 2-3 Tbsp pancake mix (buchim garu)
- 2-3 pinches of salt (for seasoning the batter)
- Olive oil (generous amount)
Cooking Instructions
Step 1
First, prepare the mackerel, tofu, and vegetable pancake batter according to recipe @7032101. (If you have leftover batter, you can proceed to the next step.) Since this batter will be stuffed into mini bell peppers, add 2-3 pinches of salt to adjust the seasoning, as it might taste a bit bland otherwise. If the batter is too thin, gradually add more pancake mix to achieve a desirable consistency.
Step 2
Wash the colorful mini bell peppers thoroughly under running water. Cut them in half and carefully remove the seeds and inner membranes using a spoon. Lightly dust or coat the inside surface of the bell peppers with a thin layer of flour or pancake mix. This helps the batter adhere well and prevents it from falling out during cooking, ensuring a tastier jeon.
Step 3
Using a spoon or a small scoop, carefully fill the hollowed-out mini bell peppers with the prepared mackerel, tofu, and vegetable pancake batter. Avoid overfilling; fill them just enough so the batter slightly mounds but doesn’t spill over. This ensures even cooking and prevents the filling from bursting out.
Step 4
In a small bowl, crack 1-2 eggs and whisk them thoroughly with a fork or a whisk until smooth. This egg wash will coat the stuffed peppers before frying, creating a lovely golden crust. Make sure to remove the chalazae (the white, stringy bits) for a smoother coating.
Step 5
Heat a non-stick pan over medium-low heat and add a generous amount of olive oil. Lightly dip the stuffed bell peppers into the beaten egg, ensuring the batter-filled side is coated. Carefully place them in the pan with the bell pepper side facing up. Coating them with egg wash helps them turn golden brown and crispy. Maintain medium-low heat and cook for about 3-4 minutes.
Step 6
It’s important to fry them until golden brown on both sides. Gently flip the stuffed peppers with a spatula and continue cooking until they achieve a delicious, golden-brown color all over. A helpful tip to check if they’re fully cooked: Insert a chopstick into the center of the pepper; if it comes out clean with no batter sticking to it, the filling is cooked through. If batter still clings, cook for a little longer.
Step 7
Voila! Your colorful and delicious Mini Bell Pepper Jeon is ready. Unlike spicy pepper jeon, these are not hot and offer a delightful sweetness from the bell peppers that complements the savory batter perfectly. Visually appealing and incredibly tasty, these make a wonderful snack with drinks, a delightful dish for guests, or a special addition to your holiday or housewarming table. Enjoy this treat with your loved ones!
