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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 🤠

Shrimp Jeon, Deulkkae Beoseot & Kongnamul-Muchim

5 from 1 vote

Print Pin Rate

Course: Easy

Servings: people

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!