Heart Mind & Seoul

Dakgogi Jeon

Dakgogi Jeon

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I thought for a long time to try and come up with a good name for this dish… Ah, I hate it when I can’t come up with a clever name for things that I make… It would have sounded a little more catchier if I’d cooked these little pancakes using canned tuna and call it “Chamchi Jeon” (Korean Tuna Pancakes) but since I made these using canned chicken, the best name I could come up with was “Dakgogi” which means “Chicken meat” in Korean.

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These little pancakes {Jeon in Korean} are packed with wonderful flavors from chicken, sweet corn, bell peppers, etc. A great appetizer before a meal or a great meal just by itself. I enjoyed the texture of this Jeon, with white chicken in water (use tuna if you want) and other chunky veggies mixed with flour and egg.

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As you can see in the pictures, the little Jeons turned out beautifully. I love the color of these.. and they were great with dipping sauces such as honey mustard, sweet and sour, or even ranch!

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I used Korean pancake mix but you can use regular all purpose flour instead. This is a great fusion recipe that you don’t have to have any special Korean ingredients to make them. All the ingredients are easily found in America.. actually all of them, you probably already have at home.

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To make this Jeon, you will need 1 canned white chicken in water (drained), corn, chopped green onions and red chili pepper. I forgot to write “green bell pepper” in the picture but I added some of that, too. You will also need 1 egg and 3 tablespoons Korean pancake mix (Buchim Garu) or use all purpose flour. Season the batter with salt and pepper to taste.

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Mix well using spoon until all ingredients come together like this.

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Heat olive oil in pan over medium high heat. Place spoonful of the mixture on the pan and cook both sides, about 2-3 minutes each, or until it turns golden brown color.

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And ta-da! All done! Serve with your favorite dipping sauce if desired. Or you can eat these plain. Either way, yummy!

Dakgogi Jeon
 
 

Ingredients
  • 1 canned chicken in water or canned tuna in water, drained
  • ½ cup creamy corn (can or frozen, drained – if frozen, thawed and drained)
  • 2 tablespoons chopped green bell pepper
  • 1 tablespoon chopped red chili pepper, seeded
  • 1 tablespoon chopped green onions
  • 1 tablespoons chopped carrots (optional)
  • 1 tablespoon chopped onions (optional)
  • 1 egg
  • 3 heaping spoons Korean pancake mix or all purpose flour
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • Dipping sauce (optional)

Instructions
  1. In medium bowl, combine the canned chicken, creamy corn, bell pepper, red chili pepper, green onions, carrots, onions, egg and flour and stir well to mix. Season with salt and pepper and stir again until all ingredients come together.
  2. Heat oil in pan. Add spoonfuls of the mixture to the pan and cook both sides about 2-3 minutes each, or until golden brown.
  3. Serve with dipping sauce if desired.

   

8 Responses to “Dakgogi Jeon”

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    1
    Chung-Ah | Damn Delicious — August 29, 2012 at 2:09 pm

    Oh man, I love this! I haven’t made Korean pancakes in forever!

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    2
    Belinda @zomppa — August 29, 2012 at 7:02 pm

    It’s a lovely name, though you can name it anything and I would eat it, it looks so good!

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    3
    Mark Wiens — August 31, 2012 at 9:13 am

    Those do look fantastic – especially that golden color. In Seoul, I had some really good mung bean pancakes at the Gwangjang Market, such a great combination of ingredients, and I love pancakes as savory rather than sweet.

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    4
    Charlie — September 10, 2012 at 2:14 pm

    Hi Sook!

    These look fantastic!

    Could you please tell me the size of can of chicken that you used?

    Have a Joyful Day :~D
    Charlie

    • Sook replied: — September 10th, 2012 @ 2:23 pm

      Hi Charlie! I used 12.5 oz (could be 13 oz) can of white chicken breast in water. :)

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    Charlie — September 15, 2012 at 9:13 am

    Thank you Sook!

    Have a Joyful Day :~D

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    6
    Sarah — November 4, 2012 at 6:01 pm

    Looks yummy! Could you recommend some dipping sauces? What one do you have in the picture?

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