My husband and I used to have a “weekend project”. We’d cook our favorite food sometimes or do general cleaning in the house. We are both foodies, so we enjoy cooking together.
Since we like jeon, we decided to make three of our favorites: DONGGOORANGDENG (pan-fried minced meat), BOSOT JEON (pan-fried mushroom stuffed with minced meat) and GETIP JEON (pan-fried sesame leaves stuffed with minced meat).
Jeon is a pan-fried Korean dish covered in flour and egg. It comes in different kinds. It is also called buchimgae. As I have mentioned in a recent post:”On rainy days, Koreans like to eat buchimge and drink makgeolli.”
Rainy days are not over yet. Perhaps you’d like to make jeon or buchimge one of these rainy days, so I am sharing with you the recipe. ^^
To make DONGGOORANGDENG, BOSOT JEON and GETIP JEON, you will need the following ingredients:
1) carrots and spring onions (cut into bits)
2) soft tofu
3) minced pork or beef
4) minced green chilli
5) salt and pepper
8) boochim garoo (flour mixture used for jeon)
9) sesame leaves
10) agaric mushrooms
TIP: Do not wash the mushrooms with too much water. To learn how to clean mushrooms the right way, you may want to watch this video from Allrecipes.com.
11) canola oil or vegetable oil
(For the sauce:)
12) soy sauce
13) sesame oil (just a drop or two will do)
14) sesame seeds
15) OPTIONAL~~ goochoogaroo (chilli powder) or minced green chilli
Now let’s make jeon! ^^ Here are the procedures:
1) In a large bowl, mix minced pork or beef, drained and mashed tofu and carrots and spring onions. Add minced garlic, salt and pepper, and green chilli cut in very small pieces to add spice.
2) Make small meat balls for DONGGOORANGDENG; Fold sesame leaves in half (lengthwise) and stuff them with little minced meat to make GETIP JEON. To make BOSOT JEON, stuff the hollow part of the mushrooms with a little minced meat.
3) Flour the DONGGOORANGDENG, GETIP JEON and BOSOT JEON; then dip them into lightly beaten eggs. (My husband wasn’t able to take pictures when I was doing this step, so I will just show you pictures of the jeon before they were floured and dipped into the eggs. ^^)
4) Put a non-stick pan on medium heat. Pour just an ample amount of canola or vegetable oil. (DON’T USE TOO MUCH OIL. You are not going to deep-fry your jeon. ^^) Fry them on both sides until slightly brown. As for the DONGGOORANGDENG, use a spoon to flatten them when you place them on the pan.
5) Serve jeon with soy sauce, sesame oil and sesame seeds. You may also put a little goochoogaroo (chilli powder) or minced green chilli if you like it spicy.
What do you like to do with your husband on weekends? If it’s pouring outside and you are lazy to go out, why not have a date with hubby in the comfort of your own kitchen by making jeon together? ^^
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