Nutritious & Savory Seonji Jeon (Korean Blood Pancake)
Easy Seonji Jeon Recipe, Blood Food, Simple Korean Side Dish
Utilizing fresh, pre-cooked seonji (beef blood curd) bought from a traditional market, this recipe transforms leftovers from seonji-haejangguk (spicy beef blood soup) into a delicious seonji jeon. Enjoy this pancake that’s crispy on the outside and tender on the inside, making for an excellent, nutrient-rich side dish.
Ingredients
- 250g cooked seonji (beef blood curd)
- 20g chives
- 1/4 red bell pepper
- 2 Tbsp Korean pancake mix (buchim garu)
- 2 eggs
- A pinch of salt
- Vegetable oil, for frying
Cooking Instructions
Step 1
This is the pre-cooked seonji purchased from the market. For extra peace of mind regarding hygiene, I usually blanch it briefly before using it for soup or pancakes. This ensures it’s perfectly safe to consume.
Step 2
Slice the seonji into pieces about 0.5 cm thick. Don’t worry if the pieces aren’t perfectly uniform in shape, as seonji naturally has an irregular form. Slicing them to a consistent thickness will help them cook evenly.
Step 3
Lightly coat both sides of the sliced seonji pieces with the Korean pancake mix. Instead of using your hands, which can make the coating uneven, try using a fine-mesh sieve to sprinkle the flour. This method ensures a thin, even coating, leading to a delicate texture.
Step 4
The seonji is now thinly and evenly coated with the pancake mix. This coating will help the egg batter adhere well, ensuring a delicious, golden-brown pancake.
Step 5
In a bowl, crack 2 eggs and add a pinch of salt. Whisk them thoroughly until smooth and well combined, ensuring there are no lumps. A smooth egg mixture will create a better coating for the seonji.
Step 6
Finely chop the washed and drained chives. About 0.5 cm in length is ideal. The fresh aroma of chives will add a wonderful depth of flavor to your seonji jeon.
Step 7
Finely dice the red bell pepper after removing the seeds. The vibrant color and slight crunch of the bell pepper will enhance both the taste and visual appeal of the seonji jeon.
Step 8
Add the chopped chives and finely diced red bell pepper to the whisked eggs. Mix everything together thoroughly so the vegetables are evenly distributed throughout the egg batter.
Step 9
Dip the seonji pieces, already coated in pancake mix, into the egg and vegetable mixture. Ensure each piece is well coated on both sides with the egg batter. Gently toss them to coat evenly.
Step 10
Heat a frying pan over medium-low heat and add a generous amount of vegetable oil. Carefully place the seonji pieces coated in the egg mixture into the hot pan. Be mindful of the heat; if the pan is too hot, the egg coating might burn before the inside is cooked.
Step 11
If the vegetables in the egg batter seem to be falling off the seonji pieces while frying, don’t worry! You can use a spoon to gently place any stray chives and bell pepper back onto the seonji pieces in the pan. This helps maintain the attractive appearance of the jeon.
Step 12
Fry on medium-low heat, flipping occasionally, until both sides are golden brown and cooked through. Adjust the heat as needed to prevent burning, ensuring the seonji is cooked thoroughly inside while developing a delightful crispiness on the outside.
Step 13
Your delicious and nutritious seonji jeon is now ready! It’s best enjoyed warm. Serve as a wonderful, hearty side dish.
