Savory Korean Pancake Set: Modeum Jeon for Lunar new year

Skewered Pancake (Kkochi Jeon) (5 pieces)

Cut the crab sticks in half lengthwise.
Cut the ham, bell pepper, and green onion 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)
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) (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) (4 people)

Season ground meat.
Meat seasoning:
0.5 tbsp minced garlic
1 tablespoon cooking wine
0.5 tablespoon soy sauce
Pinch of salt
Black 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!