Round Festival-Style Jeon (Eggplant, Potato, Sweet Potato)
Delicious Eggplant, Potato, and Sweet Potato Jeon in a Round Shape, Perfect for Holiday Feasts ~ Approximately 5-6 Servings
Pan-fried until golden brown, these eggplant, potato, and sweet potato jeon are a delicacy loved by everyone. Potatoes, in particular, can be grated for a chewy texture or sliced for a fluffy texture, offering versatility. Make them in a round, festive shape reminiscent of holiday dishes for an extra special treat!
Jeon Ingredients- 100g eggplant
- 200g potato
- 200g sweet potato
- 20g chives
- Cooking oil, as needed
Batter Ingredients- 50g all-purpose flour
- 60g pancake mix
- 50g cornstarch (optional: adds crispiness)
- 20g tempura flour (optional: adds crispiness)
- 200ml water
- 50ml additional water (for batter consistency)
Dipping Sauce (Soy-Vinegar)- 1.2 Tbsp soy sauce
- 0.5 Tbsp water
- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 1 Cheongyang chili pepper (finely chopped)
- 50g all-purpose flour
- 60g pancake mix
- 50g cornstarch (optional: adds crispiness)
- 20g tempura flour (optional: adds crispiness)
- 200ml water
- 50ml additional water (for batter consistency)
Dipping Sauce (Soy-Vinegar)- 1.2 Tbsp soy sauce
- 0.5 Tbsp water
- 0.5 Tbsp vinegar
- 0.5 Tbsp sugar
- 1 Cheongyang chili pepper (finely chopped)
Cooking Instructions
Step 1
First, these are the weights before preparation. For this recipe, using double the amount of potatoes and sweet potatoes shown in the picture will make it even more abundant.
Step 2
To make the jeon visually appealing, like holiday dishes, slice the prepared eggplant, potato, and sweet potato into round shapes of appropriate thickness. Potatoes and sweet potatoes can also be julienned according to preference.
Step 3
Wash the chives, drain them well, and then finely chop them into pieces about 0.5cm long. If they are too long, it can be inconvenient when frying the jeon.
Step 4
Now, let’s make the batter for delicious jeon! The white powder is cornstarch. Tempura flour is optional, but a small amount can significantly enhance the crispiness of the jeon. Combine the all-purpose flour, pancake mix, cornstarch, and tempura flour in a bowl and mix thoroughly.
Step 5
Add 200ml of water to the dry ingredients and whisk until smooth, creating a thick batter. It should be a consistency that flows slowly off a spoon.
Step 6
We’ll start by making the eggplant jeon. Pat the eggplant dry with paper towels, then lightly coat it with flour. For eggplant jeon, a slightly thicker batter coating is delicious because it keeps the flesh soft and helps the batter adhere well.
Step 7
Heat a generous amount of cooking oil in a pan over medium-low heat. Place the floured eggplant slices into the pan and fry them until golden brown on both sides, flipping them over. Adjust the heat to ensure the inside of the eggplant cooks through.
Step 8
To the remaining batter after making the eggplant jeon, add the additional 50ml of water to slightly thin the consistency. Then, add the chopped chives, sliced potatoes, and sweet potatoes, and gently mix to coat the ingredients evenly with the batter.
Step 9
Re-grease the pan with cooking oil. Spoon the batter mixture containing chives, potatoes, and sweet potatoes onto the pan, shaping them into rounds. Fry over medium-low heat until golden brown on both sides.
Step 10
Flip the jeon as needed to prevent burning and ensure the potatoes and sweet potatoes are cooked through. To check if the jeon is done, poke it with a chopstick. If the chopstick slides in smoothly, it’s cooked! (Heh)
Step 11
And there you have it! Your eggplant, potato, and sweet potato jeon, each highlighting the unique flavors of the ingredients. Enjoy this hearty meal or snack, just like the delicious jeon served during holidays!
