📝 About This Recipe
Modumjeon is a magnificent platter of various Korean fritters, traditionally prepared for ancestral rites, holidays like Chuseok, and festive celebrations. This colorful assortment features a harmony of textures—from the delicate crunch of zucchini to the savory richness of stuffed peppers and pan-seared white fish. Each piece is lightly dredged in flour and egg wash, then pan-fried to a shimmering golden hue, making it the ultimate communal appetizer that embodies the warmth of Korean hospitality.
🥗 Ingredients
The Vegetables & Fish
- 1 medium Zucchini (Aehobak) (sliced into 1/4 inch rounds)
- 300 grams Firm White Fish Fillet (Cod or Pollock) (cut into bite-sized pieces and patted dry)
- 6-8 pieces Large Shiitake Mushrooms (stems removed)
- 6 pieces Korean Green Chili Peppers (halved lengthwise and seeds removed)
Meat Stuffing (for Mushrooms and Peppers)
- 150 grams Ground Beef (finely minced)
- 100 grams Firm Tofu (water squeezed out and mashed)
- 1 teaspoon Garlic (minced)
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon Salt and Black Pepper (to taste)
The Coating Station
- 1 cup All-purpose Flour (placed in a shallow bowl)
- 4-5 pieces Large Eggs (beaten with a pinch of salt)
- 1/2 cup Vegetable Oil (for frying)
Choganjang Dipping Sauce
- 3 tablespoons Soy Sauce
- 1 tablespoon Rice Vinegar
- 1 teaspoon Sugar
- 1/2 teaspoon Gochugaru (Korean Red Chili Flakes) (optional)
👨🍳 Instructions
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1
Prepare the ingredients: Slice the zucchini into rounds, salt them lightly, and let sit for 10 minutes. Pat dry with paper towels to remove excess moisture.
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2
Prepare the fish: Season the white fish pieces with a pinch of salt and pepper. Let them rest for 10 minutes and pat dry thoroughly.
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3
Make the stuffing: In a mixing bowl, combine the ground beef, mashed tofu, minced garlic, sesame oil, salt, and pepper. Knead well until the mixture becomes slightly sticky.
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4
Stuff the vegetables: Lightly dust the inside of the shiitake mushroom caps and the hollowed chili peppers with flour. Fill them with the meat mixture, smoothing the surface so it is flush with the edges.
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5
Set up your dredging station: Place the flour in one shallow bowl and the beaten eggs in another. Organize your prepared vegetables and fish on a tray.
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6
Dredge in flour: Lightly coat each piece of food in flour, shaking off any excess. For stuffed items, ensure the meat side is well-coated.
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7
Heat the pan: Add 2-3 tablespoons of oil to a large non-stick skillet over medium-low heat. It is crucial not to use high heat, as the egg coating burns easily.
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8
Egg wash and fry (Zucchini/Fish): Dip the zucchini and fish into the egg wash, then place in the skillet. Cook for 2-3 minutes per side until golden brown and the fish is opaque.
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9
Fry the stuffed items: Dip the stuffed mushrooms and peppers into the egg wash. Place them meat-side down first to sear the filling. Cook for 3-4 minutes on the meat side, then flip and cook for another 2 minutes.
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10
Manage the oil: Wipe the pan with a paper towel between batches to remove burnt egg bits and add fresh oil as needed to keep the pancakes shimmering.
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11
Drain: Transfer the cooked jeon to a wire rack or a plate lined with paper towels to ensure they stay crisp and don't become soggy.
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12
Prepare the sauce: Whisk together the soy sauce, vinegar, sugar, and chili flakes in a small bowl until the sugar dissolves.
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13
Plate and serve: Arrange the assorted pancakes on a large wooden platter or flat plate, grouping types together for a beautiful visual display. Serve immediately while warm with the dipping sauce.
💡 Chef's Tips
Ensure all ingredients are patted bone-dry before flouring; moisture is the enemy of a crisp coating. Keep the heat strictly on medium-low to achieve that signature uniform golden color without dark spots. When stuffing mushrooms, don't overfill them, as the meat will expand slightly and may detach from the cap. For an extra vibrant yellow color, you can add an extra egg yolk to your egg wash mixture. If making ahead, reheat them in a dry pan over low heat rather than using a microwave to maintain texture.
🍽️ Serving Suggestions
Pair with chilled Makgeolli (Korean rice wine) for the most authentic 'Anju' experience. Serve alongside a refreshing Radish Water Kimchi (Dongchimi) to cleanse the palate between bites. Include a side of spicy pickled onions to cut through the richness of the fried oil. Great as part of a larger Korean feast featuring Bulgogi and steamed white rice. Add a few sprigs of crown daisy or flat-leaf parsley on top of the pancakes for a decorative touch.