AppetizerSide Dish

Assorted Korean Jeon

Name: Assorted Korean Jeon
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1 pcs zucchini sliced into 0.5 cm rounds; 150 g cremini mushroom sliced; 200 g firm tofu sliced into 1 cm thick rectangles; 0.5 cup all-purpose flour; 2 pcs egg beaten; 4 tbsp vegetable oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sesame oil; 1 clove garlic minced; 0.5 tsp sesame seed toasted

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

Vegetarian

Allergen information: may contain eggs, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

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

70%Score

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

Storage

Store leftover jeon in an airtight container in the refrigerator.

Reheating

Reheat in a dry non-stick pan over medium heat until warmed through, or in a toaster oven for crispiness.