Modum Jeon (Assorted Korean Pancakes)
A classic Korean appetizer platter featuring a trio of savory pancakes: tender zucchini, savory beef, and delicate white fish. Served with a tangy soy dipping sauce, this dish is perfect for sharing and offers a variety of flavors and textures.
An original recipe by Forkin
- Total time
- 45 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 389 kcal
Allergen information: may contain eggs, fish, gluten, sesame, and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Zucchini Jeon
- 1 pcszucchini, sliced into 0.5cm rounds
- 0.25 tspsalt
Beef Jeon
- 150 gbeef sirloin, thinly sliced into bite-sized pieces
- 1 tspsoy sauce
- 1 clovegarlic, minced
- 0.5 tsptoasted sesame oil
- 1 pinchblack pepper
Fish Jeon
- 150 gcod fillet, cut into bite-sized pieces, about 0.5cm thick
- 1 pinchsalt
- 1 pinchblack pepper
Coating
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
Frying
- 4 tbspneutral cooking oil
Dipping Sauce
- 2 tbspsoy sauce
- 1 tbsprice vinegar
- 1 tbspwater
- 0.5 tsptoasted sesame oil
- 1 pcsscallion, finely chopped(optional)
- 0.5 tspgochugaru(optional)
Equipment
shallow dishes · tongs · paper towels · cutting board · knife · whisk · large non-stick skillet · small bowls
The method
Step by step
- 1
Place the zucchini slices in a single layer and sprinkle with salt. Let them sit for about 10 minutes.
About 10 min
Cook’s note: This step draws out excess water, which prevents the pancakes from becoming soggy.
- 2
In a small bowl, combine the beef slices with soy sauce, minced garlic, sesame oil, and black pepper. Mix well to marinate.
About 2 min
- 3
Pat the cod pieces dry with a paper towel and season them lightly with salt and black pepper.
About 2 min
Cook’s note: Ensuring the fish is dry helps the coating adhere better.
- 4
In another small bowl, whisk together all ingredients for the dipping sauce. Set aside.
About 2 min
- 5
Set up your dredging station by placing the all-purpose flour in one shallow dish and the beaten eggs in another.
About 1 min
- 6
Gently pat the salted zucchini slices dry with a paper towel to remove the moisture that has been drawn out.
About 2 min
- 7
Heat a large non-stick skillet over medium heat and add a layer of neutral cooking oil.
About 2 min
- 8
Dredge each zucchini slice first in flour, shaking off any excess, then dip it into the beaten egg to coat completely.
About 3 min
- 9
Carefully place the coated zucchini in the hot pan and cook for 2-3 minutes per side, until golden brown. Transfer to a plate.
About 5 min
Cook’s note: Cook in batches to avoid overcrowding the pan, which can steam the jeon instead of crisping them.
- 10
Repeat the coating process with the marinated beef pieces, first dredging in flour and then dipping in egg.
About 3 min
- 11
Add more oil to the skillet if needed. Cook the coated beef pieces for 1-2 minutes per side until cooked through and golden.
About 4 min
Cook’s note: Beef cooks quickly, so watch it carefully to prevent it from becoming tough.
- 12
Finally, coat the seasoned cod pieces in flour and then egg.
About 3 min
- 13
Add the last bit of oil to the pan and cook the coated fish for 2-3 minutes per side until golden and cooked through. Transfer to the plate with the other jeon.
About 5 min
Cook’s note: The fish is done when it flakes easily with a fork.
- 14
Arrange all the cooked jeon on a platter and serve immediately with the dipping sauce.
About 1 min
Per serving
Nutrition
- Calories
- 388.8kcal
- Protein
- 22.6g
- Carbs
- 14.7g
- Fat
- 26.8g
- Fibre
- 1.3g
- Sugar
- 1.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat in a lightly oiled pan over medium-low heat for a few minutes per side until warm and crisp.