Modu Recipes

Striker Chef's 3 Types of Holiday Jeon Using Galbi-jjim Sauce

A set of three unique jeon (pancakes) with maximized sweet and savory flavor, coated in a special egg batter seasoned with galbi-jjim sauce.

🙋 Recommended for

  • ⭐ Those who want to prepare holiday jeon in a unique and stylish way.
  • ⭐ Those who want to learn how to make jeon full of sweet and savory, umami flavors.

Ingredients needed 🛒3 servings

  • 3 eggs
  • A little galbi-jjim sauce
  • Plenty of beef for yukjeon
  • Plenty of Korean chili peppers
  • A little stir-fried Spam
  • A little pickled radish for stir-fried rice
  • A little rice
  • 1 zucchini
  • A little seasoned salt
  • Plenty of frozen sweet shrimp
  • Appropriate amount of flour
  • Plenty of cooking oil

Recipe 🍳

  1. Whisk 3 eggs in a bowl. Instead of salt, mix in a little galbi-jjim sauce to create a special egg batter that is savory and flavorful.
  2. Yukjeon: Remove blood from the beef for yukjeon, cut into bite-sized pieces, lightly coat both sides with flour, dip in the egg batter, and pan-fry until golden brown. Let cool slightly.
  3. Prepare the filling for chili pepper jeon: Finely chop Spam, pickled radish, and rice in a 1:1:1 ratio and mix thoroughly to create a special filling.
  4. Chili Pepper Jeon: Slit the Korean chili peppers lengthwise and scoop out the seeds. Fill the inside generously with the special filling. Lightly coat the inside with flour, dip in the egg batter, and pan-fry until golden brown on both sides.
  5. Shrimp and Zucchini Jeon: Slice the zucchini into uniform thickness, place on paper towels, sprinkle with salt, and let it drain. Then, coat with flour and egg batter and place in a pan.
  6. As the zucchini cooks, place 3 thawed sweet shrimp on top of the zucchini, preserving the tail shape. Lightly drizzle with egg batter to secure, then pan-fry until golden brown on both sides.
  1. Mix galbi-jjim sauce into beaten eggs to prepare the special egg batter.
  2. Make yukjeon by coating beef in flour and egg batter, then pan-frying.
  3. Fill Korean chili peppers with a mixture of chopped Spam, pickled radish, and rice. Coat with flour and egg batter, then pan-fry.
  4. Drain zucchini by salting, then coat with flour and egg batter. Top with shrimp, add more egg batter, and pan-fry until golden brown on both sides.

Cooking tips 💡

  • Salting the zucchini and draining its moisture thoroughly will prevent it from becoming mushy after cooking and maintain a chewy texture.
  • Drizzling a little more egg batter over the shrimp after placing them on the zucchini will help secure them and prevent them from falling off when flipped, ensuring a neat presentation.

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EggsGalbi-jjim sauceBeefKorean chili pepperSpamPickled radishRiceZucchiniSaltFrozen sweet shrimpFlour
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