Chuseok Jeon

Ingredients

• Bell pepper - 1/4 of a whole (use a red and yellow)
• Green onion - 4-5 stalks
• Oyster mushrooms - handful
• Shiitake mushrooms - 4
• Skirt steak - 150 grams
• Toothpicks - 10-15
• Korean pancake mix - 1/2 cup (all-purpose flour ok too)
• Soy sauce - 3 Tablespoons
• Sugar - 1.5 Tablespoons
• Minced garlic - 1 Tablespoon
• Sesame oil - 1 Tablespoon
• Sesame seeds - 1 Tablespoon
• Black pepper - few shakes
• Eggs - 3
• Salt -few shakes
• Frozen Pollock Fillet - 200 grams (cod filet is also good)
• Salt - few shakes
• Black pepper - few shakes
• Korean pancake mix - 1/2 cup (all purpose flour ok too)
• Soy sauce - 2 tablespoon
• Vinegar - 1 teaspoon
• Sesame seeds - 1 teaspoon

Instructions

1. 1

   --- Make Pasanjeok ---

2. 2

   Make the beef marinade by mixing the listed ingredients. Save a 1/3 of the sauce in a separate bowl - we will use it later

3. 3

   Place the remaining 2/3 of the sauce in a mixing bowl. Cut skirt steak into a finger's length and place them into the marinade in the mixing bowl.

4. 4

   Bring a pot of water to boil. Quickly blanche the Oyster and Shiitake mushrooms for 30 seconds. Give them a quick rinse in cold water. Squeeze out the water from each mushroom. Set Oyster mushroom aside. We will marinate the Shiitake mushrooms.

5. 5

   Pour the remaining 1/3 marinade over the Shiitake mushrooms. Set Shiitake mushrooms aside. Then place a frying pan on medium-high heat and quickly sear the beef pieces (no need to cook completely through).

6. 6

   Cut bell peppers and spring onion into finger's length. Then cut the marinated Shiitake Mushrooms into similar length.

7. 7

   Then place each one of the ingredients onto the toothpick. You can use more-or-less of any specific ingredients - but try to get a nice balance in color.

8. 8

   Then set aside each completed pancake for the egg-wash (skip to step 3, when ready to cook)

9. 9

   --- Make Dongtaejeon ---

10. 10

    Rinse the frozen filet thaw in water. Then set in a bowl and let them dethaw in room temperature.

11. 11

    Use paper towels to pat-down the filet pieces and soak up any excess water.

12. 12

    Salt and pepper both sides of each piece.

13. 13

    Then cut the fillet into thinner, small bite-sized pieces (cut the filet at an angle). Go to next step.

14. 14

    --- Pan-fry pancakes ---

15. 15

    Put Korean pancake batter (or all-pupose flour!) into a plastic bag. Then place each pancake pieces into the bag and shake it around. Take out each one and make sure to tap-off any extra flour left.

16. 16

    Crack three eggs and whisk in a large mixing bowl. Season the egg mixture with a few shakes of salt. Then place each flour-battered pancake (pasanjeok or dongtaejeon) into the egg wash.

17. 17

    Place a frying pan on low-heat. Put in plenty of vegetable oil. Once it is hot, place each battered piece into the frying pan. Fry on both sides (a few minutes on each side) until a golden color. Adjust heat as necessary. Dip into soy-sauce and enjoy!