Banchan-Lunch-3-1-Upgraded
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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!