5 Festive Jeon Varieties – Make Donggeurangttaeng Filling and You Can Make Perilla and Pepper Jeon Too

Steps

1. 1

   Place tofu on cheesecloth, crush with the back of a knife, wrap tightly in the cheesecloth, and squeeze out all moisture.

2. 2

   Finely chop the onion, carrot, and chives; pat the ground meat dry with paper towels to remove excess blood.

3. 3

   In a bowl, combine the ground meat, mashed tofu, finely chopped vegetables, 1 tbsp salt, 1/2 tbsp black pepper, 2 tbsp pancake mix, and 1 tbsp salted shrimp brine; knead well to make the filling.

4. 4

   Cut the chili peppers in half and remove the seeds; rinse the perilla leaves and pat dry. Dust the inside of the peppers with pancake mix, fill with the mixture, and dust again; coat perilla leaves on both sides, add filling, and fold; shape the remaining filling into round patties.

5. 5

   Beat 4 eggs in a bowl and spread pancake mix on a wide plate; dip each piece in egg wash and pan-fry in a heated pan.

6. 6

   Enoki mushroom jeon: trim the base of the enoki mushrooms and cut into thirds; shred the imitation crab into 4 pieces; prep the chives; in a bowl, combine imitation crab, enoki mushrooms, chives, 1 tbsp black pepper, 1 tbsp salt, 4 eggs, and 2 tbsp pancake mix to make a batter.

7. 7

   Heat 5 tbsp cooking oil in a pan; when hot, add the enoki mushroom batter and pan-fry slowly over low heat.

8. 8

   Eggplant jeon: mix 2 tbsp soy sauce, 0.5 tbsp sesame oil, a pinch of salt, and 0.5 tbsp sugar to make a seasoning sauce; slice the eggplant into bite-sized pieces, brush one side with seasoning sauce, and marinate for 5 minutes.

9. 9

   Coat the marinated eggplant with egg wash and pancake mix, then pan-fry in a heated pan with cooking oil.