Lunar New Year Korean Pancake Set (Modeum Jeon) 모듬전
Let's make the Korean pancake set, Modeum Jeon. We're going to make three of the most famous jeon: Kkochi Jeon (skewered pancakes), Hobak Jeon (zucchini pancakes), and Donggeurangttaeng (Korean meatballs).
Equipment
- 1 Knife & cutting board
- 1 Frying pan
- 2 mixing bowls
- 1 Spatula
- 5 skewers
- 1 chopper (or you can use a knife)
Ingredients
Skewered Pancake (Kkochi Jeon) 꼬치전 (5 pieces)
- 1/3 yellow bell pepper (paprika)
- 1/3 can ham (any ham is fine)
- 1/4 stalk green onion
- 5 crab sticks
- 1 cup flour
- 3 eggs
- 1 pinch salt
- 5 tbsp cooking oil
Zucchini Jeon (Hobak Jeon) 호박전 (3 people)
- 1 zucchini
- 2 pinches salt
- 3 eggs
- 1 cup flour
- 5 tbsp cooking oil
Donggeurangttaeng (Korean meatball) 동그랑땡 (4 people)
- 250 g minced meat (preferably with a higher pork ratio)
- 0.5 tbsp minced garlic (meat seasoning)
- 1 tbsp cooking wine (matsul) (meat seasoning)
- 0.5 tbsp soy sauce (meat seasoning)
- 1 pinch salt (meat seasoning)
- 1 pinch black pepper (meat seasoning)
- 1/2 block tofu
- 1 egg (to mix into the patty)
- 1/3 carrot
- 1/4 onion
- 1/2 stalk green onion
- 3 tbsp potato starch (If the mixture is too wet due to the tofu, add 1-2 tbsp of all-purpose flour.)
- 1 cup flour
- 3 eggs
- 1 pinch salt
- 5 tbsp cooking oil (or more)
Instructions
Skewered Pancake (Kkochi Jeon) 꼬치전 (5 pieces)
- Cut the crab sticks in half lengthwise.
- Cut the ham, bell pepper, and scallions to fit the size of the crab sticks.
- Skewer the ingredients in the following order: crab stick, green onion, bell pepper, ham, and another crab stick.
- Coat the skewers lightly with flour and shake off excess.
- Beat 3 eggs with a pinch of salt until well combined.
- Dip the flour-coated skewers in the egg mixture.
- Heat a generous amount of cooking oil in a frying pan over low heat.
- When the pan is warm, cook the skewers.
- Cook until golden brown on all sides, turning occasionally to prevent burning.
- Korean Skewered Pancake (Kkochi Jeon) 꼬치전
- Instead of picking at each skewer one by one, take a bite with a variety of ingredients at once. The combination of flavors and textures makes it even more delicious and harmonious.
Zucchini Jeon (Hobak Jeon) 호박전 (3 people)
- Slice a zucchini into 1cm thick slices.
- Sprinkle the slices with 2 pinches of salt and let them sit for 10 minutes (secret recipe: this keeps the zucchini crunchy even after cooking).
- After 10 minutes, discard the water from the zucchini.
- Coat the zucchini slices lightly with all-purpose flour, making sure to coat evenly.
- Shake off excess flour to keep the coating thin.
- Beat 3 eggs with a pinch of salt to make an egg wash.
- Dip the floured zucchini slices into the egg mixture, coating them evenly.
- Preheat a skillet over low heat with a generous amount of cooking oil.
- When the pan is hot, add the zucchini slices.
- After 30 seconds, flip the slices (secret recipe: this helps the egg wash coat the zucchini).
- Continue to flip occasionally to cook the zucchini evenly without burning until golden brown.
- Zucchini Jeon (Hobak Jeon) 호박전
Donggeurangttaeng (Korean meatball) 동그랑땡 (4 people)
- Season ground meat.
- Meat seasoning:0.5 tbsp minced garlic1 tablespoon cooking wine0.5 tablespoon soy saucePinch of saltBlack pepper to taste
- Mix well.
- Chop the carrot, onion, and green onion with a chopper (for a crisper and more flavorful texture, you can chop by hand).
- Add the chopped vegetables to the seasoned meat.
- Add 1 egg to the meat mixture.
- Squeeze the water out of half a block of tofu and add to the meat mixture.
- Add 3 tbsp of potato starch. (Secret recipe: this makes the meatballs chewy).
- If the mixture is too wet from the tofu, add 1-2 tablespoons of all-purpose flour.
- Mix the meatball mixture thoroughly.
- Shape the mixture into round meatballs about 3-4 cm in diameter. (If they're larger, they'll be harder to bake.)
- Roll the meatballs in all-purpose flour to coat evenly.
- Beat 3 eggs with a pinch of salt to make an egg wash.
- Dip the floured meatballs in the egg wash, making sure they are completely coated.
- Preheat a skillet over low heat with a generous amount of cooking oil.
- Place the meatballs on the preheated pan.
- Once the egg coating has set slightly, flip the meatballs.
- After flipping, lightly press the meatballs with a spatula to help them cook evenly.
- Continue flipping and pressing until the meatballs are golden brown on all sides.
- If the pan begins to run out of oil, add more as needed to prevent burning during cooking.
- Incredibly juicy and delicious Korean meatballs (donggeurangttaeng). Make sure to enjoy them while they’re warm!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @lemon&limes on Instagram and hashtag it #lemon&limes.