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May we present… the ultimate jeon assortment!
From pan-fried skewers and meat patties, to zucchini or perilla leaf jeon, this savory Korean pancake platter yields not one, not two, but EIGHT different kinds of yummy jeon! Satisfy your stomach, eyes, and soul with this recipe that truly embodies “the more, the merrier!”
Serves: 6-8 | Total Cooking Time: 2 hours
Ingredients
6 Shiitake Mushrooms, without stems
½ Zucchini, thinly sliced
½ lb Short Rib, thinly sliced
1 cup Korean Pancake Mix
1 Dozen Egg Yolks, beaten
Cooking Oil
Pollack Fillet Jeon
1 pk TongTongBay Frozen Sliced Pollack Fillet
½ tsp Salt
4 pinches Black Pepper Powder
Sanjuk Jeon
8 Crab Sticks, cut into 2 ¼ inches
3 Scallions, cut into 2 ¼ inches
4 strips Kimbap Ham, cut into 2 ¼ inches
3 King Oyster Mushrooms, cut into the same size as crab sticks
Korean Mini Meat Patties & Sesame Leaf Jeon
4 Sesame Leaves
12 oz Ground Pork
5 ½ oz Ground Beef
3 tbsp Tofu, mashed
2 tbsp Scallion, chopped
2 tbsp Carrots, chopped
1 ½ tbsp Flour
¼ tsp Salt
¼ tsp Black Pepper Powder
Korean Chive Pancake
7 ¾ oz Chives, cut into 2 inches
2 oz Carrot, shredded
3 Korean Green Chili Peppers, thinly sliced
1 Red Chili Peppers, thinly sliced
1 ½ cup Korean Pancake Mix
1 ½ cup Water
1 tbsp Tuna Fish Sauce
½ tbsp Garlic Powder
1 cup TongTongBay Seafood Mix, thawed
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