Tender and Delicious Tsukune Jeon, a Korean Meatball Dish
Tender and Delicious Tsukune Jeon, a Korean Meatball Dish
Try Making Tsukune Jeon with a Simple Twist
This recipe transforms ready-made Korean jeon (meatballs) into a delightful tsukune-style dish. It’s quick, easy, and bursting with flavor. I used beef dasida for a savory kick, but for an even deeper umami taste, adding a touch of Hondashi is highly recommended. The result is a dish with a slightly crispy exterior and a wonderfully tender, flavorful interior, perfect as a side dish with rice or as a savory snack.
Main Ingredients- 350g pre-made Korean jeon (meatballs, about 10-12 pieces)
- 2 tablespoons potato starch (for binding and tenderness)
- 1 dried Vietnamese chili pepper (for a hint of spice, seeds removed)
Sweet and Savory Glaze- 100ml water
- 1 tablespoon soy sauce (standard measurement)
- 1 tablespoon sugar (adjust to taste)
- 0.5 teaspoon beef bouillon powder (like Dasida, or use 0.5 tsp Hondashi for enhanced umami)
- 100ml water
- 1 tablespoon soy sauce (standard measurement)
- 1 tablespoon sugar (adjust to taste)
- 0.5 teaspoon beef bouillon powder (like Dasida, or use 0.5 tsp Hondashi for enhanced umami)
Cooking Instructions
Step 1
First, prepare the pre-made Korean jeon. If they are frozen, make sure to thaw them completely before cooking. Gently separate any clumps so they can cook evenly.
Step 2
Place the prepared jeon in a bowl. Sprinkle with 2 tablespoons of potato starch and gently toss to coat each piece evenly. This coating will help prevent the meatballs from breaking apart during cooking and contribute to a softer texture.
Step 3
Heat a generous amount of cooking oil in a non-stick pan over medium-low heat. Carefully arrange the starch-coated jeon in the pan. Pan-fry them for about 4-5 minutes per side, until they are golden brown and lightly crisp. A nice sear on the outside adds to the overall texture.
Step 4
Once the jeon are cooked through, carefully drain any excess oil from the pan. Add all the glaze ingredients (100ml water, 1 tablespoon soy sauce, 1 tablespoon sugar, 1 dried Vietnamese chili pepper, and 0.5 teaspoon beef bouillon powder) to the pan. Turn the heat to high and let the sauce simmer and reduce until it becomes slightly thick and glossy, coating the jeon. Stir occasionally to ensure the glaze is evenly distributed for maximum flavor.
