Shrimp Jeon Set Menu. Today, we're going to make a very healthy and delicious set-menu meal. For our main dish, we'll start off with savory shrimp pancakes. We'll pair that with a rustic oyster mushroom stir-fry, tossed with perilla powder. Then refresh our palate with spicy soybean sprouts. Sounds amazing no?
I was brainstorming new jeon recipes for this video. I wanted to stay away from ham (or Spam), because it over-used in most jeon recipes. So I experimented with shrimp and I think it turned out great. The shrimp was juicy, slightly sweet and developed a nice crust with the egg. Plus you got two shrimp pieces in one bite!
Today, we're also using Deulkkae (Perilla Powder) - which has a high amount of Omega 3. It's an underrated ingredient - even in Korea - that's typically reserved for stews or noodles. But I think it's works excellent in veggie stir-fries. Coupled with perilla oil, the two ingredients bring out an amazing herbal lift to the earthy taste of mushrooms. Matter of fact, I genuinely think this dish would work well in a Michelin-starred Restaurant! 🙃
The final dish, Kongnamul-Muchim, is a common Korean banchan. Today, we'll add some gochugaru and aromatics to the dish. This spice will help off-set the oiliness of the shrimp pancakes and the earthy flavors of the perilla powder. That way, we got a nice balanced meal.
Enjoy ya'll! Dan-yul out 🤠
Ingredients
Shrimp Jeon
- 20 whole Shrimp
- 1 cup Korean Pancake Mix (or Flour)
- 2 Eggs
- Few shakes Salt
- Small piece Carrot
- Small piece Spring Onion (or Scallions)
Deulkkae Beoseot
- 300 grams Oyster Mushrooms
- 4 Shiitake Mushrooms
- Small piece Zucchini (length of your finger)
- ½ whole Onion
- ½ whole Cheongyang Chili Pepper (or use Jalapeno pepper)
- ½ Tablespoon Minced garlic
- 1 teaspoon(!) Salt
- 1 Tablespoon Perilla Oil
- 1 Tablespoon Perilla Powder (Deulkkae)
- Few shakes Black pepper (optional)
Kongnamul Muchim (Spicy Seasoned Soybean Sprouts)
- 300 grams Soybean Sprouts
- Small piece Spring Onion
- Small piece Carrot
- 2 Tablespoons Gochugaru
- ½ Tablespoon Minced Garlic
- 1 Tablespoon Sesame Oil
- 1 Tablespoon Soy Sauce
- 5-6 shakes Salt
- Few shakes Sesame seeds (optional)
Instructions
Shrimp Jeon
- Turn on some music. Peel and devein shrimp. Take off the tail piece as well (reference video).
- Dice carrot and spring onion into small pieces.
- Break eggs into a bowl and whisk it up. Season it with salt. Then add-in the carrot and spring onion pieces into the mixture. Stir again.
- Place Korean pancake mix (or flour) onto a plate.
- Thoroughly coat each shrimp in the flour. Tap-off the extra flour. Then dip the shrimp into the egg wash. Repeat for each shrimp.
- Put a frying pan on medium-low heat. Put some oil in. Once its hot, add in one shrimp piece. Then add another shrimp next to it, facing upside down - so it looks like a circle (reference video). Add a few drops of egg mixture to the middle to bind it together. Repeat for all shrimp. Cook until both sides get nice and crispy. Bon Appetit!
Deulkkae Beoseot
- Wash mushrooms. Use your finger to split the oyster mushrooms from each other. Cut Shiitake mushrooms into thin slices.
- Then cut zucchini into thin slices. Cut onion into thin slices. De-seed chili pepper and cut it into thin slices.
- Bring a pot of water up to boil. Then add a few shakes of salt into the water. Once the water is boiling, blanche the mushrooms for 10 seconds.
- Drain the water and squeeze the water out of the mushrooms - use a cheese cloth or squeeze bag. After squeezing, detangle the mushrooms from each other by tossing them with your hands.
- Put a frying pan on medium heat. Put some oil in. Once its hot, place in minced garlic (½ Tablespoon). Place in the onion and zucchini and stir-fry for 1 minute.
- Then add the mushrooms, chili pepper slices and season with salt (we'll only use ½ teaspoon now). Stir-fry everything for 3 minutes.
- After 3 minutes, add in the perilla oil (1 Tablespoon) and perilla powder (1T) and a few shakes of black pepper (optional). Finish-off the dish with the other ½ teaspoon of salt. Taste and give it one last-stir. Enjoy!
Kongnamul Muchim (Spicy Seasoned Soybean Sprouts)
- Give your Soybean Sprouts a quick wash under running water. Pick out any sprouts that are off-color or bad.
- Slice carrot into thin match-stick pieces. Dice spring onion into small pieces.
- Bring a pot of water up to boil. Once its boiling, place the soybean sprouts in. Boil for exactly 5 minutes.
- After 5 minutes, immediately drain the hot water and cool the sprouts down in cold water. Then drain the water and let the sprouts drip-off excess water in a strainer (Note: don't squeeze the water out of the sprouts).
- Take out a mixing bowl. Now add-in the soybean sprouts, carrot and minced spring onion.
- Now add the seasoning: Gochugaru (2 Tablespoons), Minced Garlic (½ Tablespoon), Sesame Oil (1 Tablespoon), Soy Sauce (1 Tablespoon) and Salt (5-6 shakes). Put a plastic glove on and toss everything together.
- For garnish: Crush up sesame seeds and sprinkle over the top, along with a few pieces of spring onion. Bon Appetit ya'll!
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