Main Ingredients
- 2 Cups Cooked Quinoa (1 Cup Uncooked Quinoa + 2 Cups Water)
- 4 Eggs
- ½ Cup Chrysanthemum
- ¼ Cup Zucchini
- ¼ Cup Green Onion
- ¼ Cup Onion
- ½ Tbsp Garlic
- ½ Tbsp Red Hot Pepper
- ½ tsp Salt
- Some Grape Seed Oil (or Cooking Oil) for Frying
For the Haddock
- ½ Cup Haddock
- 2 Pinches Salt
- 2 Pinches Black Pepper
- ½ tsp Cooking Wine (Optional)
For the Dipping Sauce
- 1 Tbsp Soy Sauce
- 1 Tbsp Water
- ½ tsp Vinegar
Directions
Obtain 1 Cup of uncooked quinoa.
Add it into 2 cups of boiling water.
Cook covered for 10-12 minutes on medium high, or until all the water is gone.
You will get about 2 cups of cooked quinoa. As I mentioned earlier, leftover quinoa is good to use too.
Chop ½ cup worth of haddock finely.
Marinate haddock, and all the ingredients for haddock, while you are
preparing the other ingredients. If you are a vegetarian, you can just
skip the haddock and follow the rest of the recipe.
Finely chop all the vegetable ingredients: ½ cup chrysanthemum, ¼ cup
zucchini, ¼ cup green onion, ¼ cup onion, ½ Tbsp garlic, and ½ Tbsp red
hot pepper. All the ingredients I used for this recipe matched well
with each other, however, depending on your tastes or what you have, you
can make substitutions.
Add 2 cups of cooked quinoa in a large mixing bowl.
Add 4 eggs, the marinated haddock, and the chopped vegetables in the bowl.
Mix everything together.
Heat a non-stick pan with a generous amount of grape seed oil (or
normal cooking oil). Put a spoonful of the mixture into the pan in a
round shape. Tip: using 2 spoons will make it easier to get a nice round
shape. Use one spoon to scope out the batter, and the other to help
push the batter into the pan and form the round shape.
When one side of the jeon becomes golden brown, flip it over.
When both sides are golden brown, it is done.
For extra flavoring, you can make a dipping sauce. Combine all the
ingredients for dipping sauce: 1 Tbsp soy sauce, 1 Tbsp water, and ½ tsp
vinegar.
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