Mexi Jeon

MEXI JEON - FRIED GREEN KIMCHI

Jeon is a Korean pancake that is typically served as an appetizer or side dish. Common types of jeon are Kimchijeon, Kimchi pancake, and Pajeon, Green onion pancake. There are many other variations although, those are the only kinds I came across while living in Korea.

Mexican cornbread is a Tex-Mex fusion of cornbread made with cheddar cheese, jalapenos, corn kernels & various other ingredients found in Tex-Mex foods.

Mexi Jeon - Fried Green Kimchi

Mexi Jeon - Fried Green Kimchi

In fusing the two together, I made the batter for jeon & prepared ingredients for Mexican cornbread including diced red pepper, onion & ground meat cooked with taco seasonings. In other words, a Mexican Pancake!

Actually, a Mexican Pancake is probably a gross sex joke that I don’t want to know about.

In case you missed it, yesterday I shared my Brussels Sprouts Kimchi recipe. Check back in tomorrow for more fusion fun as I continue 22 days of Korean Fusion on here!

Follow me on Instagram and tag #FriedGreenKimchi so I can see all your FGK creations.  Also, follow my kitchen & travel adventures on SnapChat: FriedGrnKimchi. ❤

Mexi Jeon - Fried Green Kimchi

Mexi Jeon

  • Servings: 4
  • Difficulty: easy
  • Print

For the Mexican Cornbread Ingredients:

  • 1/2 lb ground beef
  • 1/2 tsp ground cumin
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp salt
  • 1/4 tsp oregano
  • 1/8 tsp black pepper
  • pinch cayenne
  • 1/8 cup water
  • 1/2 onion, diced
  • 1 red pepper, diced
  • 1 can corn kernels, drained & rinsed
  • 1/2 cup pickled jalapenos
  • 1 cup cheddar, grated

Mix together the all the seasonings from the ground cumin to the cayenne. Cook the ground meat over medium high then drain on a plate lined with paper towels. Pour the drained meat back into the pan over low heat. Add the seasonings & water & cook for 2-3 minutes longer. Remove from heat & place in a large bowl. In another pan, heat tablespoon of canola oil over medium-high. Add the diced onion & cook until the onion is translucent, about 3-4 minutes. Add the onion, red pepper & corn kernels to the seasoned meat. Keep the cheese & jalapenos separate.

For the Jeon Batter:

  • 2 Cups flour
  • 1 1/2 tsp salt
  • 2 Tbsp sugar
  • 1 egg
  • 1 1/2 Cups water
  • Oil for cooking

Mix flour, sugar & salt together. Add the egg & water. Mix well & set aside.

For the Mexi-Jeon:

In a smaller, separate bowl, mix together 3/4 Cup of the batter with 1/4 Cup of the meat mixture. Add 2-3 Tbsp of the grated cheddar. Heat 2 Tbsp of oil in  a pan over medium-high heat. Pour the batter-meat mixture in the pan & sprinkle a few jalapenos on top. Cook until the edges begin to bubble & brown. Flip the pancake & cook for 3-4 minutes loner on the other side. Prepare each pancake like this.

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