Sea Mustard Jeon

When you start cooking foreign cuisine, such as Korean food, you probably experience unfamiliar ingredients. Every now and then, I get this kind of a comment, “Aeri, I have ‘xyz’ ingredient to make a certain Korean dish. But, I still have a lot of it leftover. What else I can make with ‘xyz’?” So here we are. Today, I have this delicious idea about how to use your extra “dried sea mustard.” Maybe you bought it to make Korean birthday soup (Miyeokguk). I will make jeon with it. This dish is even unique for some Koreans, but it is so easy to make and it is tasty. So, I want to spread this recipe as much as I can. 🙂

Yield: 15 Pieces

Short Korean Lesson

• TeulNi (틀니) = Dentures
• ItMom (잇몸) = Gum

Video Instructions

Main Ingredients

• ¼ Cup Dried Sea Mustard (½ Cup Soaked)
• ¼ Cup Onion
• 2 Tbsp Garlic
• 1 Tbsp Red Hot Pepper

Batter Ingredients

• 1 Cup All Purpose Flour
• ¾ Generous Cup Cold Water
• 1 Egg
• ½ tsp Salt

Dipping Sauce Ingredients

• 2 Tbsp Water
• 1 Tbsp Soy Sauce
• ½ tsp Vinegar
• ¼ tsp Sugar

Directions

Obtain ¼ cup of dried sea mustard. I got it pre-cut. If you have normal dried sea mustard, break the bigger pieces into little pieces.

Soak the dried sea mustard pieces in water for several minutes, or until they become soft.

Meanwhile finely chop ¼ cup of an onion, 2 Tbsp of garlic, and 1 Tbsp of red hot pepper.

A few minutes later, the sea mustard will be soft and double in size.

If you think the soaked sea mustard is still too big, cut them into the desired size with scissors.

Drain it.

Combine all the ingredients for the batter in a mixing bowl. The consistency will be a little thicker than batter for crepes.

Add the sea mustard and the chopped vegetables into the batter.

Mix everything together.

Preheat a nonstick pan with some cooking oil. Put a spoonful of the batter in the pan and spread it out into a circle.

Fry the jeon for several minutes on both sides, or until they become golden brown. Combine all the ingredients for the dipping sauce: 2 Tbsp water, 1 Tbsp soy sauce, ½ tsp vinegar, and ¼ tsp sugar. If you want to eat this jeon without dipping sauce, add some more salt into your batter. However, this jeon tastes best with dipping sauce.

 

It is nice to know that you can make something else with sea mustard, other than the soup, right? The sea mustard gives this a nice chewy texture. The garlic, onion, and red hot pepper are a great matching flavor with the sea mustard. I highly recommend you to try this recipe someday soon. Enjoy:)