Korean Assorted Jeon Platter

Korean Assorted Jeon Platter: A Must-Have for Chuseok Celebrations (Modeumjeon Recipe)

Homemade Modeumjeon Recipe: A Bountiful Spread of Korean Pancakes

The Aroma of Celebration: Modeumjeon

When Korean holidays approach, one of the first foods that comes to mind is ‘Modeumjeon’ (assorted jeon). The savory aroma of sizzling oil and golden-brown pancakes fills the house with the spirit of celebration. There’s even a saying in Korea: “When you smell the oil frying, you know the holiday has begun.” Jeon is comfort food deeply embedded in the Korean heart.

Today, I’ll introduce you to Modeumjeon (Assorted Korean Pancakes), a quintessential Korean holiday dish, along with the traditions behind it. This Korean Jeon Platter is indispensable during Chuseok (Korean Thanksgiving), Lunar New Year, and family gatherings, offering a bountiful spread made from various ingredients that bring abundance to your table.

The Meaning and Cultural Background of Modeumjeon

Modeumjeon is more than just food—it symbolizes ‘abundance and sharing.’ It’s both an offering to ancestors during ancestral rites and a ‘food of jeong (情, affection)’ that families prepare together. Among Korean Holiday Foods, it holds special significance because preparing various jeon brings families together, allowing stories to be passed down through generations.

Regional Variations of Modeumjeon

Each region has its own unique ingredients and preparation methods:

1. Jeolla Province Style: Rich seasoning and generous ingredients. Abundant seafood and vegetables create colorful, deeply flavored jeon.
2. Seoul Style: Clean and refined, centered around meat and fish jeon.
3. Gangwon Province Style: Features wild vegetables and mushrooms, bringing out natural flavors.
4. Gyeongsang Province Style: Milder seasoning with characteristic spicy accents using red pepper powder.

Do you know why ‘Modeumjeon’ appears on holiday tables? Arranging various colored jeon on one platter embodies the harmony of Obangsaek (五方色, five cardinal colors), representing wishes for the year’s prosperity and family health.

Types of Jeon in the Assorted Platter

The charm of Modeumjeon lies in its ‘diversity.’ Each jeon has different colors, textures, and flavors, offering multiple pleasures on a single plate.

🥩 Gogi-jeon (Meat Pancakes/Dongeurangttaeng)

Made with ground beef mixed with tofu for a soft, savory taste. A popular menu item even children love. Seasoned with soy sauce and sesame oil for deep flavor.

🥒 Hobak-jeon (Zucchini Pancakes)

Mild and soft flavor that balances the platter. Light green zucchini coated in golden egg batter is visually beautiful too. Its moisture creates a crispy yet moist texture.

🍄 Pyogo-jeon (Shiitake Mushroom Pancakes)

Moist with rich umami flavor. Mushroom caps filled with meat release juicy flavors with each bite. The distinctive shiitake aroma fills your mouth.

🦐 Saeu-jeon (Shrimp Pancakes)

Bouncy texture with savory richness. Shrimp wrapped in perilla leaves adds fragrance, perfect for serving guests. Leaving the tail on makes for pretty presentation.

🥬 Kkaennip-jeon (Perilla Leaf Pancakes)

Aromatic and pairs beautifully with meat filling. The unique perilla fragrance stimulates appetite, and stacking two leaves creates crispy texture.

🐟 Saengseon-jeon (Fish Pancakes/Pollack)

Soft and mild white fish flavor with an elegant touch. The clean taste of pollack meets the egg coating for subtle sweetness.

Essential Ingredients (Korean Jeon Ingredients)

Basic Coating Ingredients:

1. All-purpose flour 2 cups (250g)
2. Eggs 6-8 large
3. Cooking oil 1 cup (240ml)
4. Salt and pepper to taste

Main Ingredients by Jeon Type:

For Hobak-jeon:

1. Korean zucchini (aehobak) 2 medium
2. Salt 1 teaspoon

For Gogi-jeon:

1. Ground beef 300g
2. Onion 1, finely minced
3. Garlic 3 cloves
4. Tofu 50g
5. Soy sauce 1 tablespoon
6. Sesame oil 1 teaspoon
7. Black pepper and sugar 1/2 teaspoon each

For Pyogo-jeon:

1. Fresh shiitake mushrooms 8-10 caps
2. Seasoned ground meat filling 150g

For Saeu-jeon:

1. Large shrimp 8-10 pieces
2. Perilla leaves 8-10 leaves

For Kkaennip-jeon:

1. Perilla leaves 16-20 leaves

For Saengseon-jeon:

1. Pollack fillets 300g (or cod)
2. Lemon juice 1 tablespoon

Cho-ganjang (Dipping Sauce):

1. Soy sauce 1/4 cup
2. Rice vinegar 2 tablespoons
3. Water 1 tablespoon
4. Sugar 1/2 teaspoon
5. Korean red pepper flakes (gochugaru) 1/2 teaspoon
6. Sesame seeds 1 teaspoon
7. Green onion 1 stalk, chopped

How to Make Modeumjeon (Step-by-Step Korean Pancake Recipe)

Step 1: Preparation (15 minutes)

Prep the Ingredients

1. Slice zucchini into 0.5cm rounds, sprinkle with salt, and let sit for 10 minutes
2. Remove mushroom stems, keeping only the caps
3. Peel and devein shrimp, butterfly by cutting along the back
4. Cut fish into bite-sized pieces and sprinkle with lemon juice
5. Wash perilla leaves thoroughly and drain

Set Up Coating Station Prepare three bowls:

1. Bowl with flour
2. Bowl with beaten eggs and a pinch of salt
3. Empty plate for coated items

Step 2: Making Gogi-jeon (15 minutes)

1. Mix ground beef, crumbled tofu, minced onion and garlic, soy sauce, sesame oil, pepper, and sugar
2. Form into round patties about 1cm thick
3. Coat in flour → egg wash, in that order
4. Pan-fry over medium heat for 3-4 minutes per side until golden brown

💡 Pro Tip: Gently press the patties with your spatula while cooking for extra crispiness!

Step 3: Making Hobak-jeon (10 minutes)

1. Pat dry the salted zucchini with paper towels
2. Dust both sides with flour, then dip in egg wash
3. Pan-fry over medium heat with generous oil for 2-3 minutes per side
4. Done when edges are crispy and color is golden!

Step 4: Making Pyogo-jeon (12 minutes)

1. Fill mushroom caps with seasoned meat
2. Dust with flour (meat side up) and coat with egg wash
3. Place meat-side down first and cook for 3 minutes
4. Flip and cook mushroom side for 2-3 more minutes

Step 5: Making Saeu-jeon (10 minutes)

1. Wrap butterflied shrimp in perilla leaves (tail exposed)
2. Coat with flour and egg wash
3. Pan-fry over medium heat for 2 minutes per side
4. Remove immediately when shrimp turns pink

Step 6: Making Kkaennip-jeon (8 minutes)

1. Stack 2 perilla leaves together
2. Coat thinly with flour and egg wash
3. Quickly fry over medium-high heat for 1 minute per side
4. Remove as soon as crispy

Step 7: Making Saengseon-jeon (10 minutes)

1. Season drained fish with salt
2. Coat with flour → egg wash, in order
3. Pan-fry over medium heat with generous oil for 3-4 minutes per side
4. Done when fish turns opaque white and egg coating is golden!

Step 8: Making Cho-ganjang & Plating

Make Cho-ganjang: Mix soy sauce, vinegar, water, sugar, red pepper flakes, sesame seeds, and chopped green onion in small dipping bowls.

Beautiful Presentation: Arrange various jeon on a large platter, considering color balance. Position golden egg-coated jeon, green perilla jeon, and pink shrimp jeon harmoniously.

Essential Tips for Pan-Frying Jeon (Korean Jeon Cooking Tips)

💡 Secrets to Crispy Jeon

Golden Ratio for Egg Wash Using more yolks than whites creates prettier color and richer flavor. For 3 eggs, add 1 extra yolk.

Maintaining Oil Temperature

1. Keeping medium heat is key
2. If oil is too hot, outside burns while inside stays raw
3. Test with wooden chopsticks—proper temperature creates small bubbles

Oil Management

1. Change oil every 3-4 pieces
2. Remove burnt flour bits regularly as they create bitterness
3. Wipe the pan with paper towels between batches for cleaner results

Preventing Sogginess Stacking jeon immediately after frying makes them soggy from steam. Cool on a wire rack or paper towels to maintain crispiness!

🧊 Storage and Reheating Tips

Refrigeration:

1. Store completely cooled jeon in airtight containers
2. Place parchment paper between layers to prevent sticking
3. Keeps for 2-3 days in the refrigerator

Freezing:

1. Wrap individually and freeze for up to 3 weeks
2. Not recommended for perilla leaf jeon

Reheating:

1. Never use microwave—it makes them soggy!
2. Reheat in a dry pan over low heat for 2 minutes per side to restore crispiness
3. Air fryer at 180°C (350°F) for 3-5 minutes works great too

Perfect Pairings with Modeumjeon

🍶 Traditional Korean Beverage Pairings

Makgeolli (Korean Rice Wine) The tangy sweetness of makgeolli cuts through the oily richness of jeon. Jeon and makgeolli on a rainy day is Korean soul food!

Dongdongju Sweeter and milder than makgeolli, it pairs beautifully with jeon’s savory flavors.

Yakju/Cheongju (Clear Rice Wine) For formal holiday tables, clean yakju or cheongju is perfect.

🥗 Complementary Holiday Dishes

Japchae (Glass Noodles) Chewy glass noodles with savory jeon is a holiday table highlight.

Namul (Seasoned Vegetables)

1. Spinach namul: Soft and mild
2. Doraji namul: Crunchy with subtle bitterness
3. Gosari namul: Chewy and nutty

Kimchi Varieties

1. Baechu kimchi: Tangy palate cleanser
2. Kkakdugi: Crunchy cubed radish kimchi
3. Nabak kimchi: Refreshing broth cuts through oiliness

Songpyeon & Sikhye Finish with sweet songpyeon (rice cakes) and cool sikhye (sweet rice drink) for the perfect holiday meal.

Nutritional Benefits of Modeumjeon

Balanced Nutrition

Protein Sources

1. Gogi-jeon: Quality animal protein
2. Saeu-jeon: Low-calorie, high-protein, rich in taurine
3. Saengseon-jeon: Omega-3 fatty acids for cardiovascular health

Vitamins and Minerals

1. Hobak-jeon: Rich in vitamin C and potassium for reducing bloating
2. Pyogo-jeon: Vitamin D and fiber for immune support
3. Kkaennip-jeon: High in vitamin K, iron, and calcium for bone health

Healthier Cooking Methods

1. Use healthy oils like olive or grapeseed oil
2. Minimize oil and use non-stick pans
3. Make vegan versions with chickpea flour instead of eggs
4. Create gluten-free versions using rice flour or brown rice flour

Nutritional Information per Serving (3-4 pieces)

1. Calories: 280-320 kcal
2. Protein: 16-20g
3. Carbohydrates: 15-18g
4. Fat: 18-22g

While it’s holiday food, modeumjeon’s advantage is excellent nutritional balance from diverse ingredients!

Enjoying Holiday Flavors at Home

The true taste of holiday food comes from ‘hand-crafted love and jeong (affection).’ The memories of grandmothers and mothers carefully frying jeon, families gathered together making them—these warm memories are the real flavor of modeumjeon.

This Chuseok or Lunar New Year, try making jeon yourself and spend quality time with family. It’s okay to be clumsy at first. The laughter and conversation while cooking together becomes precious memory itself.

A platter of crispy, savory Modeumjeon (Korean Assorted Jeon) will make your table abundant and festive. Golden-brown jeon with your family—could there be a more quintessentially Korean scene?

Make this holiday extra special with Korean Pancake Platter, the representative Chuseok Recipe and Korean Holiday Food. A delicious platter of jeon born from your fingertips will become a bridge connecting your family’s hearts.

Happy Holidays! 🌕✨