Chewy Paprika Jeon (Korean Pancake)
A Festive Delight Without Flour! Delicious Paprika Jeon with Chewy Dough, Perfectly Pan-Fried
This recipe is perfect for those with gluten sensitivities or anyone looking for a healthier option during festive gatherings. We’ve created a wonderfully chewy ‘donggeurangttaeng’ (Korean meatball pancake) without flour, enhanced with vibrant bell peppers for an extra special touch. Enjoy a rich holiday table with these golden-brown, flavor-packed pancakes.
Donggeurangttaeng Dough Ingredients
- 300g ground pork
- 300g ground beef
- 1/2 block firm tofu (approx. 150g)
- 1 stalk green onion
- 1/2 carrot (small)
- 2-3 Cheongyang chili peppers (adjust to spice preference)
- 2 Tbsp minced garlic
- 1 Tbsp fermented soybean salt (or regular salt)
- 3 Tbsp starch powder
- 1/2 tsp black pepper
Cooking Instructions
Step 1
Prepare the Meat for Donggeurangttaeng: Combine 300g of ground pork and 300g of ground beef. Using a mix of pork and beef creates a perfect balance: the pork fat prevents the patties from crumbling easily, while the beef adds substance without being too dry. Wrap the ground meat in a cheesecloth or clean kitchen towel and knead to squeeze out excess blood. Removing the blood thoroughly is key to avoiding unwanted odors and ensuring the mixture binds well.
Step 2
Drain the Tofu: Take half a block of firm tofu (about 150g). Mash it with the back of a knife, then place it in a cheesecloth or fine-mesh sieve. Press firmly with your hands to squeeze out as much moisture as possible. Excess water in the tofu can make the dough too wet, preventing it from holding its shape, so this step is crucial.
Step 3
Chop the Vegetables: Finely mince 1 stalk of green onion (both white and green parts). Finely dice half a small carrot. For a touch of heat and to cut through richness, finely chop 2-3 Cheongyang chili peppers (remove seeds if you prefer less spice). If serving to children, omit the chili peppers or adjust the quantity.
Step 4
Add Seasonings to the Mixture: In a large bowl, combine the drained ground meat, squeezed tofu, minced green onion, carrot, and chili peppers. Add 2 Tbsp minced garlic, 1 Tbsp fermented soybean salt (or regular salt), 3 Tbsp starch powder, and 1/2 tsp black pepper. The starch powder will help bind the ingredients and give the donggeurangttaeng a pleasant chewiness.
Step 5
Knead the Dough: Using your hands, knead the mixture vigorously for at least 5 minutes until it becomes sticky and cohesive. This kneading process develops the gluten-like structure from the meat and starch, ensuring the patties hold together when cooked. Think of it like kneading dough for bread or tteok. Fermented soybean salt adds a subtle umami flavor and a milder saltiness compared to regular salt. Proper kneading is essential to prevent the donggeurangttaeng from falling apart during cooking.
Step 6
Shaping Tip for Ease: If shaping individual patties is too time-consuming, try this trick: lay a piece of plastic wrap or parchment paper flat, spread the meat mixture evenly onto it like a log, then roll it up tightly, similar to making a sushi roll. Chill this log in the refrigerator for about 30 minutes to an hour until slightly firm. Then, slice it into uniform discs (about 0.8-1cm thick) with a sharp knife. This method yields perfectly shaped donggeurangttaeng quickly and easily.
Step 7
First Coating (Flour): Lightly coat each sliced donggeurangttaeng disc with pancake mix or all-purpose flour on both sides. This helps the egg wash adhere better and contributes to a crispier texture. If you require a completely gluten-free version, you can skip this step.
Step 8
First Fry (Cooking the Inside): Heat a generous amount of cooking oil in a pan over medium-low heat. Place the floured donggeurangttaeng discs in the pan and fry until golden brown on both sides. It’s crucial to cook the inside thoroughly at this stage. Ensuring they are fully cooked now prevents them from being undercooked after the egg wash is added.
Step 9
Second Coating (Egg Wash): After the first fry, gently wipe away any excess oil from the pan with a paper towel. Dip each fully cooked donggeurangttaeng disc into a lightly beaten egg wash, ensuring both sides are evenly coated.
Step 10
Second Fry (Finishing): Return the egg-coated donggeurangttaeng to the pan over low heat. Fry them very briefly, just until the egg wash turns golden. Cooking on low heat prevents the egg from burning while warming the inside through. Be careful not to overcook at this stage.
Step 11
Prepare the Bell Peppers: For visual appeal, use bell peppers of different colors. Remove the seeds and slice them into pieces about 0.5cm thick. Avoid slicing them too thinly, as they might break apart. Gently pat the slices dry with a paper towel; excess moisture can prevent the flour and egg wash from adhering properly.
Step 12
Assemble the Paprika Donggeurangttaeng: Place one of the pre-cooked donggeurangttaeng discs on top of a prepared bell pepper slice. You can trim the bell pepper to match the size of the donggeurangttaeng, or adjust the size of your donggeurangttaeng patties to fit the pepper slices.
Step 13
Second Coating (Flour/Pancake Mix): Lightly dust the top of the assembled donggeurangttaeng with pancake mix or flour. This provides a base for the egg wash and helps hold everything together.
Step 14
Third Coating (Egg Wash): Dip the assembled and floured paprika donggeurangttaeng into the beaten egg wash, ensuring it’s fully coated on all sides.
Step 15
Pan-Fry: Heat a bit of cooking oil in a clean pan over medium heat. Carefully place the egg-coated paprika donggeurangttaeng into the hot pan. Fry until golden brown on both sides. Adjust the heat as needed; if it’s too high, the outside will burn before the inside is heated through. The donggeurangttaeng puffing up slightly is an indication that it’s heated through.
