Chuseok Jeon
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Chuseok Jeon

The Pasanjeok and the Dongtaejeon are among the popular types of Korean pancakes made during Korean Thansgiving. 
Course: Medium
Servings: 2 people

Ingredients

Pasanjeok Pancake

  • Bell pepper - 1/4 of a whole use a red and yellow
  • Green onion - 4-5 stalks
  • Oyster mushrooms - handful
  • Shiitake mushrooms - 4
  • Skirt steak - 150 grams
  • Toothpicks - 10-15
  • Korean pancake mix - 1/2 cup all-purpose flour ok too

Beef Marinade

  • Soy sauce - 3 Tablespoons
  • Sugar - 1.5 Tablespoons
  • Minced garlic - 1 Tablespoon
  • Sesame oil - 1 Tablespoon
  • Sesame seeds - 1 Tablespoon
  • Black pepper - few shakes

Egg Wash

  • Eggs - 3
  • Salt -few shakes

Dongtaejeon Pancake

  • Frozen Pollock Fillet - 200 grams cod filet is also good
  • Salt - few shakes
  • Black pepper - few shakes
  • Korean pancake mix - 1/2 cup all purpose flour ok too

Dipping Sauce

  • Soy sauce - 2 tablespoon
  • Vinegar - 1 teaspoon
  • Sesame seeds - 1 teaspoon

Instructions

Make Pasanjeok

  • Make the beef marinade by mixing the listed ingredients. Save a 1/3 of the sauce in a separate bowl - we will use it later
  • Place the remaining 2/3 of the sauce in a mixing bowl. Cut skirt steak into a finger's length and place them into the marinade in the mixing bowl.
  • Bring a pot of water to boil. Quickly blanche the Oyster and Shiitake mushrooms for 30 seconds. Give them a quick rinse in cold water. Squeeze out the water from each mushroom. Set Oyster mushroom aside. We will marinate the Shiitake mushrooms.
  • Pour the remaining 1/3 marinade over the Shiitake mushrooms. Set Shiitake mushrooms aside. Then place a frying pan on medium-high heat and quickly sear the beef pieces (no need to cook completely through).
  • Cut bell peppers and spring onion into finger's length. Then cut the marinated Shiitake Mushrooms into similar length.
  • Then place each one of the ingredients onto the toothpick. You can use more-or-less of any specific ingredients - but try to get a nice balance in color.
  • Then set aside each completed pancake for the egg-wash (skip to step 3, when ready to cook)

Make Dongtaejeon

  • Rinse the frozen filet thaw in water. Then set in a bowl and let them dethaw in room temperature.
  • Use paper towels to pat-down the filet pieces and soak up any excess water.
  • Salt and pepper both sides of each piece.
  • Then cut the fillet into thinner, small bite-sized pieces (cut the filet at an angle). Go to next step.

Pan-fry pancakes

  • Put Korean pancake batter (or all-pupose flour!) into a plastic bag. Then place each pancake pieces into the bag and shake it around. Take out each one and make sure to tap-off any extra flour left.
  • Crack three eggs and whisk in a large mixing bowl. Season the egg mixture with a few shakes of salt. Then place each flour-battered pancake (pasanjeok or dongtaejeon) into the egg wash.
  • Place a frying pan on low-heat. Put in plenty of vegetable oil. Once it is hot, place each battered piece into the frying pan. Fry on both sides (a few minutes on each side) until a golden color. Adjust heat as necessary. Dip into soy-sauce and enjoy!

Notes

  • Before you dip the pancakes into the egg wash, give a few gentle taps to get rid off excess flour. A lighter coating tastes much better.
  • Get your frying pan hot and then reduce to a low heat. Cook on a low-heat (or medium-low heat, depending on your stove top). You don't want to burn the egg coating.
  • See video below for more details