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Baek Jong-won's Basic Holiday Assorted Jeon Recipe

A core guide to Baek Jong-won's easy and simple assorted jeon, from napa cabbage heart jeon to zucchini jeon, mushroom jeon, yukjeon, and frozen pollock jeon, using flour and egg wash.

Ingredients needed 4 servings

Recipe

Cooking tips

  • If you fry vegetable jeon over low heat for a long time, they will absorb too much oil and become soggy from the moisture released by the vegetables, so fry them quickly over high heat to preserve a crunchy texture and flavor.
  • If you skip seasoning frozen pollock jeon or yukjeon with salt and pepper, they may have a fishy or gamey smell, so be sure to season them thoroughly before frying.
  • For small, loose ingredients like enoki mushrooms or cooked shrimp, it's much easier to mix them directly into the egg wash and then shape them to the desired size in the pan as you fry.
  • Yukjeon can look messy with blood marks on the flipped side, so when plating, it's best to arrange them with the clean, first-fried side facing up.

Recommended for

  • Those who want to master classic holiday or ancestral rite jeon dishes without fail.
  • Those who want to use leftover vegetables and mushrooms in the fridge to make great side dishes or drinking snacks.
  • Those who need the secret to heat control for frying jeon golden and savory without being greasy.

Shop ingredients on Coupang(Ad)

napa cabbage heartfine saltegg washflourcooking oilzucchinienoki mushroomsoyster mushroomsking oyster mushroomsfrozen pollock filletblack pepperbeef (for bulgogi)cooked shrimpJin-ganjangvinegarcoarse gochugarularge green onionminced garlicwhole sesame seeds

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