Savory Grilled Fish, Assorted Jeon, and Three-Color Namul: Perfect for Ancestral Rites and Festive Gatherings
A Thoughtful Offering: Delicious Grilled Fish, Savory Pancakes, and Fresh Namul for Ancestral Rites
This recipe offers a heartwarming selection of dishes perfect for ancestral rites or any special family meal. Enjoy perfectly grilled fish, a variety of savory pancakes (jeon), and refreshing seasoned vegetables (namul). These dishes are not only delicious but also visually appealing, adding a touch of elegance to your table. Easy to follow, even for beginners!
Main Dish: Perfectly Grilled Fish- 1 whole fresh fish (choose your favorite type)
- A little cooking oil
Assorted Jeon (Pollack Fillet, Donggeurang Ttaeng, Perilla Leaf Jeon)- 100g shredded pollack fillet
- 7 pre-made Donggeurang Ttaeng (Korean meat patties) or homemade
- 9 Perilla Leaf Jeon (or homemade)
- A pinch of salt (for seasoning pollack)
- Generous cooking oil (for frying jeon)
- 2 tablespoons flour (for coating pollack)
- 1 egg (for coating pollack and donggeurang ttaeng)
Three-Color Namul (Dried Chili Leaves, Bean Sprouts, Bottle Gourd)- 100g blanched dried chili leaves
- 100g boiled bean sprouts
- Prepared bottle gourd namul
- 1 tablespoon fish sauce (for seasoning)
- 50ml anchovy and kelp broth (for stir-frying bottle gourd)
- 1 tablespoon sesame oil
- A pinch of toasted sesame seeds (for garnish and flavor)
- 100g shredded pollack fillet
- 7 pre-made Donggeurang Ttaeng (Korean meat patties) or homemade
- 9 Perilla Leaf Jeon (or homemade)
- A pinch of salt (for seasoning pollack)
- Generous cooking oil (for frying jeon)
- 2 tablespoons flour (for coating pollack)
- 1 egg (for coating pollack and donggeurang ttaeng)
Three-Color Namul (Dried Chili Leaves, Bean Sprouts, Bottle Gourd)- 100g blanched dried chili leaves
- 100g boiled bean sprouts
- Prepared bottle gourd namul
- 1 tablespoon fish sauce (for seasoning)
- 50ml anchovy and kelp broth (for stir-frying bottle gourd)
- 1 tablespoon sesame oil
- A pinch of toasted sesame seeds (for garnish and flavor)
Cooking Instructions
Step 1
[Grilled Fish] Thoroughly clean the fish and pat it dry with paper towels. Heat a generous amount of cooking oil in a frying pan over medium heat. Grill the fish on both sides until golden brown and cooked through. The result should be a crispy exterior and a moist interior. 
Step 2
[Assorted Jeon – Pollack] Drain the excess water from the shredded pollack. Lightly season with salt. Dredge the pollack in flour, then dip it in beaten egg. Heat a good amount of cooking oil in a frying pan over medium-low heat. Fry the pollack slices on both sides until golden brown and crispy to make delicious pollack jeon. 
Step 3
Similarly, dredge the Donggeurang Ttaeng in flour, then in beaten egg. Pan-fry them in a lightly oiled pan over medium heat, turning occasionally, until golden brown and heated through. Since Donggeurang Ttaeng are usually pre-cooked, this step is mainly to achieve a nice crispy exterior.
Step 4
For the Perilla Leaf Jeon, lightly pan-fry the pre-made jeon in a lightly oiled pan until warmed through and slightly crisped. Avoid overcooking to preserve the fresh aroma of the perilla leaves.
Step 5
[Three-Color Namul – Chili Leaves] Squeeze out excess water from the blanched dried chili leaves and cut them into bite-sized pieces. In a bowl, combine the chili leaves with fish sauce, sesame oil, and toasted sesame seeds. Gently mix well to create a flavorful and slightly spicy chili leaf namul. 
Step 6
Boil the bean sprouts in water with a pinch of salt until tender-crisp. Rinse them under cold water and drain thoroughly. In a bowl, season the bean sprouts with fish sauce, sesame oil, and toasted sesame seeds. Mix gently for a refreshing and clean-tasting bean sprout namul.
Step 7
Cut the prepared bottle gourd into manageable pieces and place them in a pot. Add the anchovy and kelp broth and fish sauce. Simmer until the bottle gourd is tender. Once cooked, stir in sesame oil and toasted sesame seeds to finish. The subtle sweetness of the bottle gourd combined with the savory broth creates a deep and satisfying flavor.
