Incheon Jeon Banquet
History and Description
The Incheon Jeon Banquet is a traditional Korean feast that originated in the vibrant port city of Incheon. Known for its cultural blend and culinary diversity, Incheon has long been a hub of gastronomic innovation. "Jeon" refers to a variety of Korean pancakes, typically served in banquets and celebrations. These savory treats are made with a diverse range of ingredients which are battered and fried, creating a crispy yet tender delight that pairs beautifully with both traditional and modern accompaniments.
This banquet-style dish reflects the hospitality and celebratory spirit of Korean cuisine, perfect for gatherings and special occasions. It showcases an assortment of vegetables, seafood, and meats, offering a little something for every palate. Popular jeon varieties served in this banquet include haemul pajeon (seafood and green onion pancake), kimchi jeon (kimchi pancake), and yachae jeon (vegetable pancake).
Ingredients
- Flour - 2 cups
- Eggs - 3 large
- Water - 1 ½ cups
- Salt - 1 tsp
- Green Onions - 1 bunch
- Kimchi - 1 cup, finely chopped
- Seafood Mix (shrimp, squid, and clams) - 1 cup
- Vegetable Oil - for frying
- Soy Sauce - for dipping
- Vinegar - for dipping
- Sugar - for dipping
- Garlic, minced - 1 clove
Preparation
Before starting, ensure all your ingredients are fresh and ready. Chop the green onions into 2-inch segments. If your seafood mix isn’t pre-cleaned, be sure to rinse it thoroughly under cold water and pat dry with a paper towel. Set these aside.
For the Batter
- In a large mixing bowl, combine the flour, lightly beaten eggs, and water. Whisk until smooth, ensuring there are no lumps.
- Season the batter generously with salt to taste.
For the Dipping Sauce
- In a small bowl, mix together 3 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of sugar, and 1 clove of minced garlic.
- Stir until the sugar is dissolved. Adjust seasoning to taste and set aside for serving.
Cooking Process
The cooking process is relatively quick, but requires attention to keep each jeon from burning. Use this cooking timer to help you keep track.
- Heat a generous amount of vegetable oil in a non-stick frying pan over medium heat.
- For haemul pajeon, pour a ladleful of batter into the pan, spreading it out evenly. Layer with a portion of the seafood mix and green onions. Cook until the bottom is golden brown and crispy, about 3-4 minutes.
- Flip the jeon carefully using a spatula, then cook the other side for another 3-4 minutes or until crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter and fillings, making the kimchi jeon using kimchi and the yachae jeon with assorted vegetables.
How to Enjoy
Incheon Jeon Banquet is best enjoyed immediately while the jeon is hot and crisp. Serve on a large platter with a variety of jeon styles, accompanied by dipping sauce on the side. Traditionally, these pancakes are eaten with chopsticks, and can be paired wonderfully with Korean rice wine, makgeolli, for a truly authentic experience.
Gather your guests around, share stories, and indulge in this communal meal that captures the essence of Korean hospitality. Experiment with different vegetable combinations or seafood to create personalized jeon that cater to everyone's taste buds.