Three Holiday Jeon, Make Pepper Jeon, Perilla Leaf Jeon, and Meatballs All with One Filling

Steps

1. 1

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

2. 2

   Finely chop the onion, carrot, and chives.

3. 3

   Pat the ground pork and beef with kitchen paper to absorb excess blood.

4. 4

   In a bowl, combine the ground meat, mashed tofu, finely chopped vegetables, 1T salt, 1/2T pepper, 2T pancake flour, and 1T salted shrimp brine. Knead well.

5. 5

   Cut the peppers in half and remove the seeds. Wash the perilla leaves and pat them dry.

6. 6

   Dust the inside of the pepper halves with pancake flour, fill with the mixture, and dust again. For perilla leaves, dust both sides with pancake flour, add filling, and fold. Shape the remaining filling into round patties to make dongeurangddaeng.

7. 7

   Beat 4 eggs well in a bowl, and spread pancake flour on a wide plate.

8. 8

   Coat the prepared jeon in pancake flour, dip in the egg wash, then pan-fry in an oiled, preheated pan until golden.