Tender and Savory Pork Jeon (Korean Pancake)
Tender and Savory Pork Jeon (Korean Pancake)
Chuseok Delicacy: The Right Way to Present Fish and the Secret to Perfect Pork Jeon
Chuseok is just around the corner! For those preparing ancestral rites, here’s a lighter steamed fish dish and a special recipe for delicious pork jeon. We’ll also cover the proper way to arrange fish on the ritual table. Make your holiday feast special with these traditional and flavorful dishes.
Light Steamed Fish- 7 pieces of fish, cleaned
- 4 cups water
- 3 Tbsp Cheongju (rice wine)
- Pinch of toasted sesame seeds (for garnish)
Pork Jeon (Korean Meat Pancake)- 200g pork loin or tenderloin
- 1/2 cup rice flour
- 3 eggs
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Pan-Fried Tofu- 3 blocks of firm tofu, cut into pieces
- 2 Tbsp pancake mix
- 1 egg
- Salt to taste
- Vegetable oil for frying
- 200g pork loin or tenderloin
- 1/2 cup rice flour
- 3 eggs
- Salt to taste
- Pepper to taste
- Vegetable oil for frying
Pan-Fried Tofu- 3 blocks of firm tofu, cut into pieces
- 2 Tbsp pancake mix
- 1 egg
- Salt to taste
- Vegetable oil for frying
Cooking Instructions
Step 1
To prepare the steamed fish, pour 4 cups of water and 3 tablespoons of Cheongju (rice wine) into a pot and bring to a boil. Prepare your steamer or colander to place over the pot.
Step 2
Arrange the cleaned fish on the steamer basket. Cover the pot and steam for about 20 minutes, or until the fish is cooked through and tender. Adjust the steaming time based on the type and size of the fish.
Step 3
Once the fish is perfectly steamed, sprinkle a pinch of toasted sesame seeds over the top as a garnish. This adds a lovely nutty aroma and visual appeal.
Step 4
Traditionally, for ancestral rites, fish is arranged with its belly facing forward and its head pointing to the left, making it easier for ancestors to partake. Arrange the fish gracefully.
Step 5
Now, for the pork jeon: Pat the pork slices dry with paper towels to remove any excess moisture and blood. This step is crucial for a clean flavor, free of any gamey taste.
Step 6
Lightly season the pork with salt. Let it marinate for a few minutes to absorb the flavor.
Step 7
Add a pinch of pepper and let the pork marinate for about 10 minutes. Then, lightly coat each piece of pork with rice flour, ensuring an even layer. This flour coating will help the egg batter adhere better.
Step 8
Heat a generous amount of vegetable oil in a pan over medium heat. Dip the flour-coated pork slices into the beaten egg, ensuring they are fully coated, and carefully place them in the hot oil.
Step 9
Fry the pork slices on medium-low heat, flipping them over once they turn golden brown on one side. Cook until both sides are nicely browned and the pork is cooked through. Cooking slowly ensures tenderness.
Step 10
For the pan-fried tofu: Press the tofu blocks gently between paper towels or a clean kitchen towel to remove as much water as possible. Then, cut the tofu into bite-sized pieces and sprinkle lightly with salt.
Step 11
Coat the salted tofu pieces evenly with pancake mix. Gently press the mix onto the tofu so it adheres well.
Step 12
Dip the pancake-coated tofu into the beaten egg, ensuring it’s fully covered with the egg batter.
Step 13
Heat some vegetable oil in a separate pan. Place the egg-coated tofu pieces in the pan and fry until both sides are golden brown and crispy. This will result in a delightful contrast of crispy exterior and soft interior.
Step 14
Your beautifully prepared steamed fish, pork jeon, and pan-fried tofu are now ready. They will make a wonderful addition to your Chuseok ancestral rites table or any festive meal.
Step 15
I hope this recipe helps you prepare a wonderful Chuseok feast! Remember the saying, ‘If you can’t avoid it, enjoy it.’ Let the efforts of holiday preparation pass by as a joyful experience. Wishing you all a happy and blessed Chuseok!
