These delicious small delicacies, Korean jeon, will be an elegant addition to your traditional holiday feast! They are also good as an appetizer or side dish for any Korean meal. The small ingredient pieces are individually pan-fried in egg batter to create a soft skin.
The Holiday season is not over for Koreans until after the lunar New Year is celebrated. Therefore, I decided to post a traditional dish for a Korean feast. I usually make this dish for birthday dinner parties for the elderlies in my family.
However, this dish can be easily made and enjoyed as an appetizer or side dish along with any meal any day of the year.
The other is the dish I made for this recipe. The small ingredient pieces are individually pan-fried in egg batter to create a soft skin. As is the case with the first type, the latter has many variations. They include: saengseonjeon (fish), hobakjeon ( zucchini), saewoojeon (shrimp), kkaennipjeon (perilla leaf), guljeon (oyster), beoseotjeon (mushrooms), gochujeon (chili pepper), etc.
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Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
- 1 zucchini
- 10 shrimp medium to large
- 1/2 pound flounder or cod fillet or any white fish
- salt and pepper
- 3 eggs beaten
- 1/2 cup flour
- vegetable or canola oil for pan frying
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- pinch pepper
- Slice the zucchini into ⅓ - inch disks. Lightly salt both sides and set aside at least for 20 minutes. Pat dry excess water with a paper towel.
- Dredge both sides of the prepared ingredients in flour, one piece at a time. (Do this step for all the pieces before the next step.)
- Cook for 1 to 2 minutes each side, adding more oil if needed, until slightly golden.
- Repeat until all the ingredients are pan fried. Add an additional tablespoon of oil each time. Serve warm with the dipping sauce.