Assorted Festive Jeon: Donggeurangttaeng, Buchu Jeon, King Oyster Mushroom Jeon, and Skewer Jeon
Assorted Festive Jeon: Donggeurangttaeng, Buchu Jeon, King Oyster Mushroom Jeon, and Skewer Jeon
Enrich Your Holiday Table! A Guide to Making Mussel & Scallion Jeon, King Oyster Mushroom & Carrot Jeon, Skewer-less Skewer Jeon, and Donggeurangttaeng
Introducing a delightful array of festive Korean pancakes (jeon) to grace your table. Enjoy the spicy kick of mussel and scallion jeon, the crisp texture of king oyster mushroom and carrot jeon, beautifully crafted skewer-less skewer jeon, and the convenient donggeurangttaeng. These recipes are perfect for any occasion, not just holidays, offering a delicious way to elevate your meals.
Common Ingredients for All Jeon- Eggs
- Pancake mix (buchim garu)
- Ice water
- Salt
- Cooking oil
Spicy Mussel and Scallion Jeon Ingredients- 1 bunch of scallions (buchu)
- 1-2 Cheongyang peppers (spicy green peppers)
- A small amount of carrot
- Mussel meat (cleaned)
- Minced garlic
Crispy King Oyster Mushroom and Carrot Jeon Ingredients- 1 packet of king oyster mushrooms
- Carrot
- 1-2 imitation crab sticks (matssal)
Skewer-less Skewer Jeon Ingredients- Ham (your preferred type)
- Imitation crab sticks (matssal)
- Green onions (short ends, jukpa)
Easy Donggeurangttaeng- 1 bag of store-bought donggeurangttaeng
- 1 bunch of scallions (buchu)
- 1-2 Cheongyang peppers (spicy green peppers)
- A small amount of carrot
- Mussel meat (cleaned)
- Minced garlic
Crispy King Oyster Mushroom and Carrot Jeon Ingredients- 1 packet of king oyster mushrooms
- Carrot
- 1-2 imitation crab sticks (matssal)
Skewer-less Skewer Jeon Ingredients- Ham (your preferred type)
- Imitation crab sticks (matssal)
- Green onions (short ends, jukpa)
Easy Donggeurangttaeng- 1 bag of store-bought donggeurangttaeng
- Ham (your preferred type)
- Imitation crab sticks (matssal)
- Green onions (short ends, jukpa)
Easy Donggeurangttaeng- 1 bag of store-bought donggeurangttaeng
Cooking Instructions
Step 1
First, thoroughly clean and wash the green onions (jukpa) and scallions (buchu). Drain them well in a sieve to remove excess water. This step is crucial for preventing the batter from becoming too watery.
Step 2
Cheongyang peppers add a pleasant spiciness, while carrots contribute color and a delightful crunch. Finely mince both of these vegetables. Be careful not to mince the carrots too coarsely, as this can affect the overall texture.
Step 3
Let’s arrange the ingredients for the skewer-less skewer jeon. Prepare the ham, imitation crab sticks, and green onions by cutting them into manageable pieces, similar in size to what you’d use for donggeurangttaeng.
Step 4
Here’s the secret to making beautiful skewer jeon without using actual skewers! 1. Whisk 2 eggs thoroughly until smooth. 2. Heat a pan over medium heat and add a generous amount of cooking oil. 3. Pour the whisked egg into the hot pan, spreading it thinly. Arrange the prepared ham, imitation crab sticks, and green onions neatly on top of the egg. 4. Use a brush or spoon to fill any gaps between the ingredients with more egg mixture. 5. Once the egg is about 80% cooked, carefully flip the jeon. It’s best to cook over medium-low heat to prevent burning. 6. Transfer the cooked jeon to a cutting board and trim the edges for a neat finish. The trimmed pieces can be fried separately and enjoyed!
Step 5
Now, let’s make the spicy mussel and scallion jeon. 1. Roughly chop the cleaned scallions (buchu) into 3-4 cm lengths. Cutting them too short can cause them to fall apart during frying. 2. Add the minced Cheongyang peppers and carrots, along with the chopped mussel meat. 3. Include a generous amount of minced garlic for enhanced flavor. 4. For a crispier batter, mix the pancake mix with ice-cold water. Add an egg to help bind the ingredients. Use as little water as possible, and ensure plenty of scallions and egg are incorporated to maintain the scallions’ crisp texture. 5. Season with salt to taste, adjusting carefully to avoid making it too salty.
Step 6
For the donggeurangttaeng, we’re using a convenient store-bought version. Simply coat the pre-made donggeurangttaeng patties in egg wash and pan-fry them until golden brown. This is a fantastic option when you’re short on time or want to simplify your holiday cooking.
Step 7
Finally, let’s prepare the king oyster mushroom and carrot jeon, known for its satisfying crunch. We’re using plenty of king oyster mushrooms and carrots, and to make it even more special, we’re adding imitation crab sticks leftover from the skewer jeon. 1. Julienne the carrot using a mandoline or knife. 2. Tear the king oyster mushrooms into manageable pieces and slice the imitation crab sticks lengthwise. 3. Mix all the ingredients with an egg, and add only 1-2 tablespoons of pancake mix to bind everything together. You want just enough to hold the ingredients without making the batter too thick, which can mask the natural flavors of the vegetables.
