Super Simple Acorn Jelly Pan-fry (Dotori Muk Jeon)
Super Simple Acorn Jelly Pan-fry (Dotori Muk Jeon)
Effortlessly Easy Acorn Jelly Jeon: A Quick & Delicious Recipe
On days when energy is low and everything feels like a chore, you might expect a lack of appetite, but instead, your hunger pangs kick in! Even when feeling drained, you’ve got to eat. On such occasions, a simple, quick dish beats a labor-intensive one. While pondering what easy meal to make, acorn jelly jeon (Dotori Muk Jeon) came to mind. I remembered enjoying it immensely as a side dish at a restaurant, which inspired me to recreate it at home. It was surprisingly simpler than I imagined, with an unique appeal that caught my eye and made me reach for my chopsticks. ‘I can really make this easily at home!’ I thought, and today, I finally got around to it. I didn’t have acorn jelly at home, so I quickly popped over to my local mart to grab some. Inspired by the acorn jelly dish I loved at the restaurant, I made it myself, and the process is so straightforward that even novice cooks can master it. This jeon, with its delightful chewy texture and savory eggy coating, is a must-try. Shall we get cooking?
Key Ingredients- 1 package (300g) Acorn Jelly (Dotori Muk)
- 2 large Eggs, at room temperature
- 2 Tbsp (approx. 30g) Pancake Mix (Buchim Garu)
Cooking Instructions
Step 1
First, prepare the acorn jelly. Lightly rinse the acorn jelly under running water, then slice it into pieces about 1 to 1.5 cm thick. If the slices are too thin, they might break apart, and if they’re too thick, they might not cook through properly. Gently pat the surface of the sliced acorn jelly dry with paper towels. Excess moisture can prevent the pancake mix from adhering well and make the jeon soggy.
Step 2
Crack the 2 eggs into a wide bowl and whisk them thoroughly with chopsticks or a whisk until smooth. Removing the egg white chalazae and whisking well ensures an even coating of egg onto the acorn jelly. While not essential, a pinch of salt can enhance the flavor if desired.
Step 3
Sprinkle 2 tablespoons of pancake mix evenly over the prepared acorn jelly. Gently toss the acorn jelly with your hands or carefully mix with a spatula to ensure the flour coats each piece without clumping. This light coating helps the egg wash adhere better and contributes to the jeon’s crispiness.
Step 4
Dip the flour-dusted acorn jelly pieces into the whisked egg mixture. Gently turn the pieces to ensure they are fully coated with the egg wash. Handle them carefully to prevent the pieces from sticking together.
Step 5
Now, heat the pan for cooking. Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Carefully place the egg-coated acorn jelly pieces into the hot oil, ensuring not to overcrowd the pan. If the pan is too hot, the egg coating can burn quickly, so adjust the heat accordingly. Once the acorn jelly pieces turn golden brown and the edges start to crisp up, flip them over and cook the other side until equally golden and crispy. Once both sides are beautifully golden brown, your Dotori Muk Jeon is ready! Serve immediately while warm for a delightful contrast of crispy exterior and chewy interior. They are also delicious served with a side of soy sauce dipping sauce.
