Assorted Korean Jeon
Jeon are savory Korean pancakes, often served as an appetizer or side dish. This recipe features a variety of jeon, including zucchini, mushroom, and tofu, all pan-fried to golden perfection. They are a delightful way to enjoy different textures and flavors in one meal.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 292 kcal
Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
vegetable jeon
- 1 pcszucchini, sliced into 0.5 cm rounds
mushroom jeon
- 150 gcremini mushroom, sliced
tofu jeon
- 200 gfirm tofu, sliced into 1 cm thick rectangles
batter
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
for frying
- 4 tbspvegetable oil
dipping sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tspsesame oil
- 1 clovegarlic, minced
- 0.5 tspsesame seed, toasted
Equipment
tongs · paper towels · small bowl · shallow dishes · large non-stick pan
The method
Step by step
- 1
Prepare the vegetables and tofu by slicing the zucchini into 0.5 cm rounds, the mushrooms into similar thickness, and the firm tofu into 1 cm thick rectangles.
About 10 min
- 2
Lay the sliced zucchini and tofu on paper towels and gently press to remove excess moisture. This helps them crisp up better when frying.
About 5 min
- 3
Set up a dredging station: place the all-purpose flour in one shallow dish and the beaten eggs in another.
About 2 min
- 4
Working in batches, dredge each piece of zucchini, mushroom, and tofu first in the flour, shaking off any excess, then dip it into the beaten egg, ensuring it's fully coated.
About 5 min
Cook’s note: Ensure an even coating of flour and egg for best results.
- 5
Heat a large non-stick pan over medium heat and add some vegetable oil.
About 1 min
- 6
Once the oil is hot, carefully place the coated jeon pieces into the pan, ensuring not to overcrowd it. Cook for 2-3 minutes per side, or until golden brown and cooked through.
About 15 min
Cook’s note: Adjust heat as needed to prevent burning and ensure even cooking.
- 7
As each batch finishes cooking, transfer the jeon to a plate lined with paper towels to drain any excess oil.
- 8
While the jeon are cooking, prepare the dipping sauce by combining the soy sauce, rice vinegar, sesame oil, minced garlic, and toasted sesame seeds in a small bowl.
About 2 min
Cook’s note: Taste and adjust the dipping sauce to your preference.
- 9
Serve the assorted jeon warm with the dipping sauce on the side.
Per serving
Nutrition
- Calories
- 292.2kcal
- Protein
- 11.1g
- Carbs
- 16.3g
- Fat
- 21.1g
- Fibre
- 1.6g
- Sugar
- 2.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover jeon in an airtight container in the refrigerator.
Reheat in a dry non-stick pan over medium heat until warmed through, or in a toaster oven for crispiness.
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