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Three Types of Colorful and Hearty Jeons

Jeon, or Korean pancake might seem easy to make, but actually it's rather quite tricky to make them look and taste like you want them to.
I want to take this opportunity to introduce a recipe for making the perfect Jeon that
looks, smells, and even tastes amazing. Why don't you try recreating those holiday vibes and enjoy a delightful Chuseok with Jeon dishes,
even though you might not be able to get together with all your relatives?
Recipes + images. Food columnist Park Hyang-la




Kkochi Jeon


Ingredients
12 Kkochis, or skewers, 4 crab sticks, 4 yellow radish pickles, 12 green onions, 2 king trumpet mushrooms, 1 ham strip, 1/3 cups of Korean pancake mix, 2 eggs, and some salt and cooking oil



① Cut the crab sticks into three pieces and slice them in half. Cut the ham strips, yellow radish pickles, king trumpet mushrooms, and green onions the same way.
② Now, put two crab sticks and one of each of the ingredients on the skewer sticks. Make sure they are all put in the same order.
③ After your sticks are assembled, toss some flour over them evenly and shake off the remaining flour.
④ Coat both sides with some of the salted beaten eggs.
⑤ Cook in a pan with some oil over the stove that's on low to medium heat until it turns golden brown, then cook slightly after flipping it.




Kkochi Jeon


Ingredients
12 Kkochis, or skewers, 4 crab sticks, 4 yellow radish pickles, 12 green onions, 2 king trumpet mushrooms, 1 ham strip, 1/3 cups of Korean pancake mix, 2 eggs, and some salt and cooking oil



① Cut the crab sticks into three pieces and slice them in half. Cut the ham strips, yellow radish pickles, king trumpet mushrooms, and green onions the same way.
② Now, put two crab sticks and one of each of the ingredients on the skewer sticks. Make sure they are all put in the same order.
③ After your sticks are assembled, toss some flour over them evenly and shake off the remaining flour.
④ Coat both sides with some of the salted beaten eggs.
⑤ Cook in a pan with some oil over the stove that's on low to medium heat until it turns golden brown, then cook slightly after flipping it.




Sesame Leaf Jeon


Ingredients
20 sesame leaves, 3 eggs, 1/2 cups of flour, cooking oil, red chili pepper, salt
Mincemeat
Mince 250g of pork together with green onions, carrots, and onions and add seasonings (minced garlic, 1 tablespoon of soy sauce, black pepper, salt, and sesame oil)



① Mince carrots, onions, and green onions together and mix them with the pork.
② Add seasonings and mix everything together until it becomes soft.
③ Apply flour to the inside of the sesame leaves and fold them in half after stuffing them with the meat mixture.
④ Toss some flour over the sesame leaves until they are thinly covered and shake off the excess flour.
⑤ Coat the stuffed leaves with the salted egg batter.
⑥ Put the leaves on an oiled pan and cook them well over low to medium heat after placing a slice of red pepper on the top side.




Sesame Leaf Jeon


Ingredients
20 sesame leaves, 3 eggs, 1/2 cups of flour, cooking oil, red chili pepper, salt
Mincemeat
Mince 250g of pork together with green onions, carrots, and onions and add seasonings (minced garlic, 1 tablespoon of soy sauce, black pepper, salt, and sesame oil)



① Mince carrots, onions, and green onions together and mix them with the pork.
② Add seasonings and mix everything together until it becomes soft.
③ Apply flour to the inside of the sesame leaves and fold them in half after stuffing them with the meat mixture.
④ Toss some flour over the sesame leaves until they are thinly covered and shake off the excess flour.
⑤ Coat the stuffed leaves with the salted egg batter.
⑥ Put the leaves on an oiled pan and cook them well over low to medium heat after placing a slice of red pepper on the top side.




Dongtae Jeon (Pollack Pancakes)


Ingredients
150g of frozen pollack, 1/2 cup of Korean pancake mix, 2 eggs, some salt, black pepper, and cooking oil, crown daisies, and red chili pepper



① Pull the leaves off the crown daisies and slice the red chili into small pieces.
② Defrost the pollack at room temperature and then get rid of excess moisture by pressing paper towel on it.
③ Sprinkle some salt and pepper on the fish and marinate it for 15 minutes.
④ Cover the fish with flour. Then tap off excess flour.
⑤ Coat the fish with the salted egg batter.
⑥ Put the jeons on an oiled pan and gently place red chili pieces or crown daisies on the uncooked side.

Dongtae Jeon (Pollack Pancakes)


Ingredients
150g of frozen pollack, 1/2 cup of Korean pancake mix, 2 eggs, some salt, black pepper, and cooking oil, crown daisies, and red chili pepper



① Pull the leaves off the crown daisies and slice the red chili into small pieces.
② Defrost the pollack at room temperature and then get rid of excess moisture by pressing paper towel on it.
③ Sprinkle some salt and pepper on the fish and marinate it for 15 minutes.
④ Cover the fish with flour. Then tap off excess flour.
⑤ Coat the fish with the salted egg batter.
⑥ Put the jeons on an oiled pan and gently place red chili pieces or crown daisies on the uncooked side.


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