Aromatic Spring Delight: Nutritious Dooreup Jeon & Special Gochujang Sauce
Aromatic Spring Delight: Nutritious Dooreup Jeon & Special Gochujang Sauce
Recipe for Savory Dooreup Jeon Made with Seasonal Spring Dooreup and a Special Sweet & Sour Gochujang Dip
Let’s make delicious pan-fried pancakes using aromatic dooreup, full of the fresh essence of spring! Our Dooreup Jeon boasts a crispy exterior and a tender interior, with a richer texture thanks to the fantastic combination of batter mix and tempura powder. The special gochujang dip served alongside will awaken your palate with its sweet and sour flavor, further enhancing the taste of the jeon. Dooreup is incredibly beneficial for boosting immunity, promoting vascular health, preventing chronic diseases, and supporting digestive health. Don’t miss out on this springtime delicacy!
Dooreup Jeon Ingredients- 400g fresh Dooreup
- 1 Tbsp salt (for blanching dooreup)
- 60g Korean pancake mix (buchim garu)
- 60g tempura powder (twigim garu)
- 2 fresh eggs
- Plenty of cooking oil (for frying)
Special Gochujang Dip Ingredients- 3 Tbsp red pepper paste (gochujang)
- 1 Tbsp brewed soy sauce vinegar (yangjo sikcho)
- 1 Tbsp double-concentrated vinegar (or 2 Tbsp regular vinegar)
- 1 Tbsp sweet plum syrup (maesil cheong)
- 1 Tbsp white sugar
- A pinch of ginger powder
- 2 Tbsp fresh lemon juice
- 3 Tbsp red pepper paste (gochujang)
- 1 Tbsp brewed soy sauce vinegar (yangjo sikcho)
- 1 Tbsp double-concentrated vinegar (or 2 Tbsp regular vinegar)
- 1 Tbsp sweet plum syrup (maesil cheong)
- 1 Tbsp white sugar
- A pinch of ginger powder
- 2 Tbsp fresh lemon juice
Cooking Instructions
Step 1
First, bring water to a rolling boil and add 1 Tbsp of salt. Blanch the thoroughly washed dooreup for about 1 minute 40 seconds to 2 minutes, depending on the thickness of the stalks. Be careful not to overcook, as they can become mushy.
Step 2
Rinse the blanched dooreup in cold water to drain excess moisture. Then, coat the dooreup evenly with a mixture of pancake mix and tempura powder in a 1:1 ratio. Gently press the powder onto the dooreup to ensure it adheres well.
Step 3
In a bowl, crack 2 fresh eggs and whisk them thoroughly to create an egg wash. Dip the powder-coated dooreup into the egg wash, ensuring each piece is completely covered.
Step 4
Now it’s time to pan-fry the dooreup jeon. To ensure the batter adheres well, make sure the dooreup is evenly coated with both the dry mix and the egg wash.
Step 5
Heat a pan over medium-low heat and add about 1 Tbsp of cooking oil. Place the egg-washed dooreup in the pan and fry until golden brown on both sides. Adjust the heat as needed to prevent burning.
Step 6
Once perfectly fried, arrange the dooreup jeon on a serving plate. They are delicious served with soy sauce or your favorite dipping sauce.
Step 7
If you have any leftover dooreup, try dipping it into the special gochujang sauce. The natural aroma of the dooreup and the spicy-sweetness of the sauce create a fantastic pairing.
Step 8
To make the special gochujang dip, combine the gochujang, brewed soy sauce vinegar, double-concentrated vinegar, plum syrup, sugar, ginger powder, and lemon juice in a bowl. Mix well and taste, adjusting the seasoning to your preference.
Step 9
The addition of lemon juice makes this gochujang dip tangier and sweeter than usual, with a glossy finish and a smooth, non-stiff consistency. Making it a few hours in advance allows the flavors to meld, resulting in a richer, more complex taste.
Step 10
Finally, arrange the completed dooreup jeon and the special gochujang dip attractively on a plate for a delightful meal that truly captures the flavors of spring.
