Today we’re going to make Korean Lunar New Year food: Korean pancake set. We call this Modeum Jeon (모듬전) in Korean. It’s a beautiful and delicious assortment of three kinds of pancakes: Kkochi Jeon (skewered pancake) 꼬치전, Hobak Jeon (zucchini pancake) 호박전, and Donggeurangttaeng (Korean meatball) 동그랑땡. Shall we make them together?
What is Korean pancake (Jeon)?
What is Korean pancake called? In Korean, we call them jeon (전) or buchimgae (부침개). A jeon is made by thinly slicing or chopping fish, meat, or vegetables, seasoning them, and then frying them in a flour-based batter.
Jeon can be roughly divided into two types. In the first type, a flour batter is spread thinly on the pan, as in pajeon (green onion pancake) or kimchi jeon (kimchi pancake). This type focuses on the batter and is often called buchimgae. The second type focuses on the main filling, such as donggeurangttaeng (Korean meatballs) or saengseon jeon (fish pancake). These are made by coating the ingredients in flour, dipping them in egg wash, and frying them to keep their shape.
Korean Jeon(전) is typically served as an appetizer, side dish, or snack with drinks.
What types of Korean pancakes are there?
Korean pancakes (jeon 전) are categorized according to their main filling. Compared to meat pancakes, Korea has a greater variety of seafood and vegetable pancakes. Let’s explore some of the more popular types.
Meat pancake
- Yukjeon (육전): Thinly sliced beef is coated in batter and pan-fried. The beef is the main ingredient, enhanced by a rich and savory egg coating.
- Donggeurangttaeng (동그랑땡): Packed with flavor and nutrients, these Korean meatballs are made with ground meat, tofu, eggs, and various vegetables. Their chewy texture and savory flavor make them a favorite, especially among kids.
Seafood Pancake
- Saengseon Jeon (생선전): Mostly made with pollock, these fish pancakes are a staple at Korean side dish shops or can be easily made with pre-cut fish fillets.
- Gul Jeon (굴전): Oysters are affordable in Korea, so oyster pancakes are common. Individual oysters are coated in batter and fried in a pan to keep their shape. This delicacy is hard to imagine in Belgium, where oysters are expensive, but it’s one of the tastes I miss the most.
- Haemul Pajeon (해물파전): One of the most popular Korean pancakes at home and abroad. This savory pancake combines green onions with a variety of seafood, such as shrimp and squid, to create a crispy and chewy masterpiece.
- Ojingeo Jeon (오징어전): Squid pancakes come in many forms – minced like meatballs, added to green onion pancakes, or even stuffed squid sausage style.
- Saeu Jeon (새우전): Shrimp pancakes can be made by mincing shrimp into patties or by frying whole shrimp coated in batter. The burst of shrimp flavor is unforgettable.
Vegetable pancake
- Kimchi Jeon (김치전): The simplest and most commonly made pancake in Korean households. The tangy, spicy flavor of kimchi balances the rich oiliness, making it one of the most popular types of jeon.
- Baechu Jeon (배추전): Napa cabbage leaves are coated with flour and egg wash before being fried. Its natural sweetness and crunchiness make it unique.
- Gamja Jeon (감자전): Traditionally made from potatoes, these pancakes are pleasantly chewy due to the potato starch. Recently, shredded potato pancakes (gamja-chae jeon) have become popular for their crispy texture.
- Dubu Jeon (두부전): Tofu pancakes are simple yet nutritious. Tofu can be coated with egg or fried on its own.
- Beoseot Jeon (버섯전): Usually made with shiitake mushrooms, only the caps are used to create elegant, bite-sized pancakes.
- Gochu Jeon (고추전): Stuffed chili pancakes, in which ground meat is stuffed into chili peppers and fried, offer a satisfying crunch and spice.
What is Modeum Jeon 모듬전 (Korean Pancake Set)?
Modeum Jeon refers to an assortment of different types of Korean pancakes served together. It is a traditional dish often enjoyed during major Korean holidays such as Chuseok (Korean Thanksgiving) and Seollal (Lunar New Year). While it’s common to order modeum jeon in restaurants as a side dish with makgeolli (Korean rice wine), it’s rarely prepared at home due to the time and effort required.
A typical modeum jeon plate includes kkochi jeon 꼬치전 (skewered pancakes, also known as sanjeok), donggeurangttaeng 동그랑땡 (Korean meatballs), and hobak jeon 호박전 (zucchini pancakes). Other varieties often included are yukjeon 육전 (beef pancakes), dubu jeon 두부전 (tofu pancakes), beoseot jeon 버섯전 (mushroom pancakes), ggaetnip jeon 깻잎전 (perilla leaf pancakes), gochu jeon 고추전 (stuffed chili pancakes), and saengseon jeon 생선전 (fish pancakes).
What do you eat with jeon?
Koreans often like to eat jeon with noodles. While dishes like kalguksu (knife-cut noodles) or naengmyeon (cold noodles) are common, at home people typically opt for simpler options like janchi guksu (banquet noodles) or bibim guksu (spicy mixed noodles). Because jeon can be rich and oily, Koreans like to pair it with the spicy and tangy flavors of bibim guksu to create the perfect balance.
Let me introduce the easiest Soy Sauce Bibim Guksu. It has a sweet and salty flavor that’s absolutely addictive. It pairs perfectly with jeon, creating a delicious balance that complements the richness of the pancakes.
What do you drink with jeon?
What alcohol goes well with jeon? The perfect match for jeon is without a doubt makgeolli 막걸리 (Korean rice wine). Jeon bars are always filled with the aroma of makgeolli. The crisp and refreshing taste of makgeolli perfectly complements the rich, sometimes greasy flavor of jeon. Unlike stronger liquors like soju, makgeolli is smooth and easy to drink, almost like a fizzy drink.
There’s even a scientific reason for this pairing: the key is the Nuruk (fermentation starter) in makgeolli. Nuruk breaks down the starches in grains into sugars, which helps the body digest them. Essentially, it helps digest the starch in the jeon. In addition, makgeolli is rich in fiber and probiotics, which can counteract the heaviness of flour-based foods and aid in digestion. That’s why jeon and makgeolli are such a perfect match!
Jeon dipping sauce
Jeon is usually eaten with a soy sauce-based dipping sauce. Here’s a recipe for a delicious jeon dipping sauce. For jeon such as donggeurangttaeng (Korean meatballs), children often dip them in ketchup.
Perfect Jeon Dipping Sauce Recipe
The heat from the onion and chili helps balance the richness of the jeon, while the soy sauce adds the saltiness that complements the flavor of the jeon.
- 1 Tbsp chopped chili
- 1 Tbsp chopped onion
- 2 Tbsp soy sauce
- 1 Tbsp. vinegar
- 1 Tbsp. Sugar
- 1/2 tbsp gochugaru (Korean chili flakes)
When do you eat jeon (전)?
During Holidays
Jeon(Korean pancake() is commonly eaten during major Korean holidays such as Chuseok 추석 (Korean Harvest Festival) and Seollal 설날 (Lunar New Year). It’s a common sight in Korea to spend 3-4 hours frying jeon during these holidays. Although times have changed, in my parents’ generation, one reason why women disliked holidays was that they usually did the cooking. Nowadays, in many households, men help with the cooking, and it’s also common to buy pre-made jeon sets from grocery stores or side dish shops for convenience.
On Rainy Days
On rainy days, especially during the summer monsoon season, many jeon restaurants in Korea are packed. There’s a tradition of eating jeon and drinking makgeolli (Korean rice wine) on rainy days. Some say it’s because the savory smell of frying oil spreads easily on humid days, while others say it’s because the sound of frying jeon resembles the sound of rain. No one knows the exact reason, but one thing is for sure: on a rainy day, Koreans often crave jeon!
Jeon varieties by region
Jeon has evolved in different ways throughout Korea, influenced by regional ingredients and traditions.
- Gangwon Province Potato Jeon
Gangwon Province is known for its abundant potato production. As a result, many potato-based dishes, including potato jeon, are common in the region. Of course, this is a popular jeon all over Korea.
- Gyeongsang Province Baechu Jeon
Baechu (napa cabbage) jeon is a simple dish from Gyeongsang Province. Cabbage leaves are gently flattened, dipped in flour batter, and fried. The sweetness and crispness of the cabbage make it stand out.
- Jeolla Province Oyster Jeon
Jeolla Province, especially Jeollanam-do, is famous for its oysters. Each oyster is coated with flour and egg and fried to make this jeon. In Korea, oysters are relatively inexpensive, so this is a popular dish. However, now that I live in Europe, I can’t imagine getting oysters for the same price haha
Jeon Calories
Jeon is usually high in calories because it is made by frying a batter of flour and eggs in oil. Vegetable-based jeon, such as kimchi jeon or cabbage jeon, tend to be relatively low in calories, around 200-300 calories per serving. However, meat-based jeon, such as donggeurangttaeng (Korean meatballs), can exceed 500 calories per serving. During the holidays, it’s easy to consume over 2000 calories in just one meal from all the different types of jeon.
How to Store Leftover Jeon
When you make a large batch of jeon, like Modeum Jeon, you’ll always have leftovers. This can be perfect if you’re too lazy to cook or want to use it for other dishes later. Never throw them away! Here’s how to store them.
- Freeze
Divide the jeon into small portions, wrap them in plastic wrap, and then freeze. When you want to eat them, just take them out the night before and let them thaw in the refrigerator. If you’re in a hurry, you can microwave them and then heat them up in a frying pan.
- Short-term storage
If you plan to eat them within 2-3 days, you can store them in the refrigerator. When you’re ready to eat, just heat them in the microwave or on a pan. While many Koreans use the microwave for quick reheating, the flavor tends to suffer. For best results, I recommend reheating them in a pan. Since jeon already contain a lot of oil, you don’t need to add extra oil-just heat them on low heat to avoid burning.
- Air Fryer
If you have an air fryer, you’re in luck! The air fryer is the best way to bring back the crunch and flavor of freshly made jeon. I highly recommend using it if you have one.
How to Use Leftover Jeon
Leftover jeon can be used to make jeon jjigae (jeon stew), where you simply add the jeon to a stew for a rich, flavorful dish. You can also add it to ramyeon(ramyun 라면) without making a separate broth base. The savory broth from the meat, seafood, and vegetables in the jeon, along with the fragrant oil, creates an explosion of umami flavor in the stew.
Korean Pancake Set (Modeum Jeon) 모듬전
Now let’s make the Korean pancake set, Modeum Jeon. This dish is not only enjoyed during Korean Lunar New Year, but also on other Korean holidays or even on regular days. It’s a beautiful dish that pairs wonderfully with makgeolli (Korean rice wine). We’re going to make three of the most famous jeon: Kkochi Jeon (skewered pancakes), Hobak Jeon (zucchini pancakes), and Donggeurangttaeng (Korean meatballs).
First up is Kkochi Jeon, which is the most colorful and arguably the prettiest of the set. It’s often called “5-color jeon” because it’s made with five different colors, adding a traditional Korean touch.
Next, we’ll make the simplest – Hobak Jeon. This recipe holds the secret to keeping the zucchini crisp after cooking, so be sure to take notes!
Finally, for all you meat lovers out there, we’re going to make Donggeurangttaeng, Korean meatballs. I’m going to share my mom’s secret recipe to make the meatballs extra moist and chewy. This is a real traditional Korean recipe that you won’t find anywhere else.
Lunar New Year Korean Pancake Set (Modeum Jeon) 모듬전
Equipment
- 1 Knife & cutting board
- 1 Frying pan
- 2 mixing bowls
- 1 Spatula
- 5 skewers
- 1 chopper (or you can use a knife)
Ingredients
Skewered Pancake (Kkochi Jeon) 꼬치전 (5 pieces)
- 1/3 yellow bell pepper (paprika)
- 1/3 can ham (any ham is fine)
- 1/4 stalk green onion
- 5 crab sticks
- 1 cup flour
- 3 eggs
- 1 pinch salt
- 5 tbsp cooking oil
Zucchini Jeon (Hobak Jeon) 호박전 (3 people)
- 1 zucchini
- 2 pinches salt
- 3 eggs
- 1 cup flour
- 5 tbsp cooking oil
Donggeurangttaeng (Korean meatball) 동그랑땡 (4 people)
- 250 g minced meat (preferably with a higher pork ratio)
- 0.5 tbsp minced garlic (meat seasoning)
- 1 tbsp cooking wine (matsul) (meat seasoning)
- 0.5 tbsp soy sauce (meat seasoning)
- 1 pinch salt (meat seasoning)
- 1 pinch black pepper (meat seasoning)
- 1/2 block tofu
- 1 egg (to mix into the patty)
- 1/3 carrot
- 1/4 onion
- 1/2 stalk green onion
- 3 tbsp potato starch (If the mixture is too wet due to the tofu, add 1-2 tbsp of all-purpose flour.)
- 1 cup flour
- 3 eggs
- 1 pinch salt
- 5 tbsp cooking oil (or more)
Instructions
Skewered Pancake (Kkochi Jeon) 꼬치전 (5 pieces)
- Cut the crab sticks in half lengthwise.
- Cut the ham, bell pepper, and scallions to fit the size of the crab sticks.
- Skewer the ingredients in the following order: crab stick, green onion, bell pepper, ham, and another crab stick.
- Coat the skewers lightly with flour and shake off excess.
- Beat 3 eggs with a pinch of salt until well combined.
- Dip the flour-coated skewers in the egg mixture.
- Heat a generous amount of cooking oil in a frying pan over low heat.
- When the pan is warm, cook the skewers.
- Cook until golden brown on all sides, turning occasionally to prevent burning.
- Korean Skewered Pancake (Kkochi Jeon) 꼬치전
- Instead of picking at each skewer one by one, take a bite with a variety of ingredients at once. The combination of flavors and textures makes it even more delicious and harmonious.
Zucchini Jeon (Hobak Jeon) 호박전 (3 people)
- Slice a zucchini into 1cm thick slices.
- Sprinkle the slices with 2 pinches of salt and let them sit for 10 minutes (secret recipe: this keeps the zucchini crunchy even after cooking).
- After 10 minutes, discard the water from the zucchini.
- Coat the zucchini slices lightly with all-purpose flour, making sure to coat evenly.
- Shake off excess flour to keep the coating thin.
- Beat 3 eggs with a pinch of salt to make an egg wash.
- Dip the floured zucchini slices into the egg mixture, coating them evenly.
- Preheat a skillet over low heat with a generous amount of cooking oil.
- When the pan is hot, add the zucchini slices.
- After 30 seconds, flip the slices (secret recipe: this helps the egg wash coat the zucchini).
- Continue to flip occasionally to cook the zucchini evenly without burning until golden brown.
- Zucchini Jeon (Hobak Jeon) 호박전
Donggeurangttaeng (Korean meatball) 동그랑땡 (4 people)
- Season ground meat.
- Meat seasoning:0.5 tbsp minced garlic1 tablespoon cooking wine0.5 tablespoon soy saucePinch of saltBlack pepper to taste
- Mix well.
- Chop the carrot, onion, and green onion with a chopper (for a crisper and more flavorful texture, you can chop by hand).
- Add the chopped vegetables to the seasoned meat.
- Add 1 egg to the meat mixture.
- Squeeze the water out of half a block of tofu and add to the meat mixture.
- Add 3 tbsp of potato starch. (Secret recipe: this makes the meatballs chewy).
- If the mixture is too wet from the tofu, add 1-2 tablespoons of all-purpose flour.
- Mix the meatball mixture thoroughly.
- Shape the mixture into round meatballs about 3-4 cm in diameter. (If they're larger, they'll be harder to bake.)
- Roll the meatballs in all-purpose flour to coat evenly.
- Beat 3 eggs with a pinch of salt to make an egg wash.
- Dip the floured meatballs in the egg wash, making sure they are completely coated.
- Preheat a skillet over low heat with a generous amount of cooking oil.
- Place the meatballs on the preheated pan.
- Once the egg coating has set slightly, flip the meatballs.
- After flipping, lightly press the meatballs with a spatula to help them cook evenly.
- Continue flipping and pressing until the meatballs are golden brown on all sides.
- If the pan begins to run out of oil, add more as needed to prevent burning during cooking.
- Incredibly juicy and delicious Korean meatballs (donggeurangttaeng). Make sure to enjoy them while they’re warm!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @blondekimchi_ on Instagram and hashtag it #blondekimchi.