Assorted Korean Pancakes (Holiday Mixed Jeon Platter)
Quick answer
Hanjeongsik jeon-modeum is a mixed Korean pancake platter that brings together meat patties, zucchini jeon, shiitake mushroom jeon, and stuffed green chili jeon on a sing...
What makes this special
- Hanjeongsik Jeon-modeum is a platter of meat patties and vegetable pancakes fried in small batches.
- Frying in small batches of 3-4 keeps pan temperature stable
- Flour only on shiitake's inner cap so egg wash adheres evenly
Key ingredients
Core cooking flow
- 1 Shape the 200 g meat patty mix into small, flat rounds that can cook through quickly.
- 2 Remove the stems from the 6 shiitake mushrooms and neaten the inner side so the coating can hold.
- 3 Spread the 50 g flour in a thin layer on a plate and beat the 3 eggs until smooth.
Hanjeongsik jeon-modeum is a mixed Korean pancake platter that brings together meat patties, zucchini jeon, shiitake mushroom jeon, and stuffed green chili jeon on a single serving board, forming the visual and gastronomic centerpiece of Seollal and Chuseok holiday tables. Each ingredient is cut to portion size, dusted lightly in flour, coated in beaten egg, and pan-fried over medium heat until both sides turn a deep golden. The single most important rule is to fry in small batches of three to four pieces at a time -- overcrowding drops the pan temperature sharply and causes the egg batter to absorb oil rather than set, leaving the jeon heavy and greasy instead of crisp and light. Meat patties made from a balanced mix of tofu, beef, and pork hold their shape while staying tender, and zucchini rounds need to be salted and pressed dry beforehand to prevent oil spatter during frying. For shiitake, removing the stem and dusting flour onto the inner gill side ensures the egg coating adheres evenly. A small dipping bowl of cho-ganjang -- soy sauce sharpened with a splash of rice vinegar -- cuts through the richness of the oil and draws out the contrast between the patties' deep savory flavor, the mild sweetness of zucchini, and the subtle heat of the peppers.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Shape the 200 g meat patty mix into small, flat rounds that can cook through quickly.
Slice the zucchini into rounds, sprinkle with salt, and pat away the released moisture so it will not spatter in oil.
- 2Step
Remove the stems from the 6 shiitake mushrooms and neaten the inner side so the coating can hold.
Split the 4 green or red chilies lengthwise and shake out excess seeds before filling or coating.
- 3Finish
Spread the 50 g flour in a thin layer on a plate and beat the 3 eggs until smooth.
Dust each piece lightly, shake off excess flour, then coat with egg just before it goes into the pan.
- 4Control
Coat the pan with a thin layer of the cooking oil and preheat over medium heat.
Add only 3 or 4 pieces of one type at a time so the egg sets quickly instead of soaking up oil.
- 5Heat
Turn each piece when the edges are set and the underside is golden, then cook the second side for another 1 to 2 minutes.
For thicker meat patties, press lightly and check that the juices run clear.
- 6Finish
Transfer the finished pieces to a rack or paper briefly so excess oil drains without steaming the coating.
Arrange each type separately on a plate and serve with a soy sauce and vinegar dip.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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