Shrimp Jeon Set Menu & 2 Veggie Banchans

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 🤠

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Shrimp Jeon, Deulkkae Beoseot & Kongnamul-Muchim

Course Easy

Servings 2 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)
• 1/2 whole Onion
• 1/2 whole Cheongyang Chili Pepper (or use Jalapeno pepper)
• 1/2 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
• 1/2 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 (1/2 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 1/2 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 1/2 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 (1/2 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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