Recently, I’ve been into vegetarian-friendly recipes – not only because I meet many vegetarian followers, but also because personally, more and more, I like to eat vegetarian food. So, this week, I will share a super simple jeon recipe using enoki mushroom and crown daisy. I can taste spring in it, which makes me happy. I also love the unique chewy texture of the enoki mushroom in jeon. Here is another delicious recipe that you can fall in love with and make it again and again. 🤣😋
Yield: 2 Dozens
Short Korean Lesson
- BeoSeot (버섯) = Mushroom
- SeongGong (성공) = Success
- 1 Pack Enoki Mushroom (7oz or 200g)
- 1 Cup Crown Daisy
- 2 Tbsp Onion
- 1 Tbsp Red Hot Pepper
- Some Cooking Oil for Frying
- 1 Cup All Purpose Flour
- ¾ Cup Water
- 2 Eggs
- ½ tsp Salt
Soy Dipping Sauce Ingredients:
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- 1 Tbsp Onion
- ½ tsp Sugar
- ½ tsp Vinegar
Get 1 pack of enoki mushroom (200 g) (PaengIBeoSeot, 팽이버섯) and cut off the bottom of the mushrooms. You can cut it in half, or just pull each one apart with your hands. We also need 1 cup worth of crown daisy (SsukGat, 쑥갓), 2 Tbsp worth of finely chopped onion, and 1 Tbsp of red hot pepper. If you don’t have crown daisy, you can use green onions or garlic chives instead.
To make the batter, put 1 cup of all-purpose flour, ½ tsp of salt, and 2 eggs into a mixing bowl. Then mix everything gently while pouring ¾ cup of water in it.
The consistency should be like a crepe batter.
Add all the prepared veggies into the batter.
Mix everything together. It’s ready to fry. This is simple, right?
Put a spoonful of the mixture in a generously oiled and preheated pan and spread it out. Fry it for about 3 minutes on medium-high.
About 3 minutes later, flip it over and fry the other side for about 2 to 3 minutes, or until both sides become nice golden brown. These are good enough to eat plain and still be very delicious.
However, if you want to add some more flavor, I have this tasty dipping sauce recipe for you. Simply mix 1 Tbsp of soy sauce, 1 Tbsp of water, ½ tsp of vinegar, and ½ tsp of sugar in a small bowl. Mix everything together.
For an even better dipping sauce, add 1 Tbsp of finely chopped onion.
This jeon These taste best right out of a hot pan, but they are still tasty when they becomes cool. It was difficult for me to stop eating them because they are very addictive. hehe. Try them someday.