What better way to celebrate the multiculturalism that is Canada than to have a Korean feast of:
Kimchi Jeon (pancake)
The modeumjeon was super easy to make and is a very tasty appetizer/side dish! I can’t take credit for the bulgogi though. I wanted to buy meat and marinate it myself, but we saw pre-marinated ones at T&T that were only $6.99 for 2 packs.
Can’t beat that! David thinks it was not spicy enough and a bit sweet, but I thought it was pretty good.
With our bellies full, we had a great Canada Day!
Recipe (from eating and living):
Modeumjeon (Fish, Shrimp and Zucchini Pan-fried in Egg Batter)
- 1 zucchini
- 10 shrimp (medium to large)
- 1/2 pound flounder or cod fillet (or any white fish)
- salt and pepper
- 3 eggs, beaten
- 1/2 cup flour
- vegetable or canola oil for pan frying
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- pinch pepper
- Slice the zucchini into 1/3-inch disks. Lightly salt both sides and set aside at least for 20 minutes. Pat dry excess water with a paper towel.
- Peel and devein the shrimp, keeping the tail on. Rinse and pat dry with a paper towel. Butterfly the shrimp by cutting along the curved back. Do NOT cut through. Open the shrimp halves and remove the vein. Lightly sprinkle salt and pepper over both sides. Set aside at least for 15 minutes.
- Rinse fish and pat dry with a paper towel. Cut the fish fillet into 1/2-inch thick, 2-inch long slices by running the knife diagonally through the fillet. Lightly sprinkle salt and pepper over both sides. Set aside at least for 15 minutes.
- Dredge both sides of the prepared ingredients in flour, one piece at a time. (Do this step for all the pieces before the next step.)
- Heat a large non-stick skillet with a tablespoon oil over medium low heat. Dip each piece one at a time in the beaten egg, and carefully place in the heated skillet. Cook for 1 to 2 minutes each side, adding more oil if needed, until slightly golden. Do NOT brown.
- Repeat until all the ingredients are pan fried. Add an additional tablespoon of oil each time.
- Serve warm with the sauce.
Notes and Tips:
I used my hands to rub the salt on the zucchini and fish and also used basa fillets because I couldn’t find flounder or cod.