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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 45 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 389 kcal
Informacja o alergenach: może zawierać jaja, ryby, gluten, sezam i soja. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Zucchini Jeon
- 1 szt.zucchini, sliced into 0.5cm rounds
- 0,25 łyżeczkasalt
Beef Jeon
- 150 gbeef sirloin, thinly sliced into bite-sized pieces
- 1 łyżeczkasoy sauce
- 1 ząbekgarlic, minced
- 0,5 łyżeczkatoasted sesame oil
- 1 szczyptablack pepper
Fish Jeon
- 150 gcod fillet, cut into bite-sized pieces, about 0.5cm thick
- 1 szczyptasalt
- 1 szczyptablack pepper
Coating
- 0,5 szklankaall-purpose flour
- 2 szt.egg, beaten
Frying
- 4 łyżkaneutral cooking oil
Dipping Sauce
- 2 łyżkasoy sauce
- 1 łyżkarice vinegar
- 1 łyżkawater
- 0,5 łyżeczkatoasted sesame oil
- 1 szt.scallion, finely chopped(opcjonalnie)
- 0,5 łyżeczkagochugaru(opcjonalnie)
Sprzęt
shallow dishes · tongs · paper towels · cutting board · knife · whisk · large non-stick skillet · small bowls
Sposób przygotowania
Krok po kroku
- 1
Place the zucchini slices in a single layer and sprinkle with salt. Let them sit for about 10 minutes.
Około 10 min
Wskazówka kucharza: 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.
Około 2 min
- 3
Pat the cod pieces dry with a paper towel and season them lightly with salt and black pepper.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
- 5
Set up your dredging station by placing the all-purpose flour in one shallow dish and the beaten eggs in another.
Około 1 min
- 6
Gently pat the salted zucchini slices dry with a paper towel to remove the moisture that has been drawn out.
Około 2 min
- 7
Heat a large non-stick skillet over medium heat and add a layer of neutral cooking oil.
Około 2 min
- 8
Dredge each zucchini slice first in flour, shaking off any excess, then dip it into the beaten egg to coat completely.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 4 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 388,8kcal
- Białko
- 22,6g
- Węglowodany
- 14,7g
- Tłuszcz
- 26,8g
- Błonnik
- 1,3g
- Cukry
- 1,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.