Hey everybody!

This Friday, September 13th, is Korean Thanksgiving Day, also known as Chuseok!

It is a time that we spend visiting family, eating lots of good Korean food and gaining weight. Just like American Thanksgiving!

I love the smell of jeon, korean savory pancakes, cooking on Chuseok morning.

And walking into the kitchen to see the counter filled with food!

I would stand next to my mom cooking and eat the freshly cooked jeon. It is a fond memory.

Jeon is a relatively simple dish to make. You just coat the item in flour and dip into an egg wash and fry in a little bit of oil.

Because flour is not low carb or keto (nor is it healthy), I tried to find something else to replace it with.

You can make it by coating it with egg and nothing else and it will still taste great.

But I wanted to make it a little better by using a coating.

So I coated it in coconut flour and psyllium husk and it tastes just as great as the ones coated in flour!

I also made galbijjim which is a soy sauce braised short ribs.

It usually contains carrots and radish or potatoes but I made mine with Kabocha squash because it is lower carb and I wanted to give the dish an additional sweetness.

I also made Japchae, Korean stir fry starch noodles.

Japchae is made with sweet potato starch noodles.

It is chewy and soaks up the marinate beautifully.

However, because it is high in carbs, I switched it out for kelp noodles.

Boiling the kelp noodles with a special ingredient will make it chewy and pliable.

There are so many ingredients you can add to your japchae, like blanched spinach, thinly sliced carrots, meat, etc. but I wanted to keep mine as simple as possible.

I was making so many dishes that I didn't want to go overboard.

I made 7 dishes total.

I don't recommend making all of the dishes unless you are having a Korean party.

Start out with one or two of the easy jeon and try other ones.

These are not the only food we eat on chuseok. Perhaps next year I can make a follow up video!

I hope you enjoy!

1) Galbi Jjim- Braised Short Ribs

Ingredients:

• Short ribs 2.38lbs or a little over 1kg
• Kabocha squash 228g
• 5 Red pepper (I used Thai peppers)- can omit if you do not like spicy dishes
• 1 large green onion

 Sauce

• liquid aminos 1/2 cup
• coconut aminos 1T
• sake or soju 2T
• lakanto monk fruit sweetener 1/2 cup
• minced garlic 1T
• minced ginger 1/2T
• sesame oil 1T
• water 1000ml

Directions: 

1. Keep beef ribs in water overnight or at least for 1 hour. 
2. Give it a rinse and place in pot with enough water to cover the beef.
3. Once boiling, boil for 3-4 minutes.
4. Turn off heat. Drain water and clean the beef and bones of any debris. 
5. Clean the pot and place the ribs back in.
6. Pour sauce on top including the water and boil on high with the lid closed.
7. Once boiling, lower heat and simmer for 1 hour 15 minutes. Check on it from time to time to give it a stir.
8.  Cut the kabocha squash into large chunks. Cut the red peppers into half lengthwise. Cut the large green onion into thirds and if the white part is thick, cut it in half widthwise. 
9. After 1 hour 15 minutes, add the squash and increase heat to medium and cook with lid off
10. Cook for 13 minutes and add the rest of the ingredients and cook for 2 minutes.
11. Turn off heat and serve.

2) Japchae- Korean stir fry glass noodle

Ingredients:

• 1 bag of kelp noodles 12oz/340g
• Red bell pepper
• Green Bell pepper
• onion
• Baby oyster mushrooms
• baking soda 1t

 Sauce

• liquid aminos 2T
• lakanto monk fruit sweetener 4T
• This makes it a sweet and savory japchae. If you do not like it sweet, reduce the amount of sweetener by 1-2 T. 
• water 2 T
• sesame oil 1T (at the end)

Directions: 

1. Cut all of the veggies into thin slices. You can rip the baby oyster mushrooms with your fingers.
2. Fill a pot with the kelp noodles and enough water to cover it and boil
3. Once boiling, add the baking soda and stir to evenly coat. 
4. We are waiting for the noodles to become soft and pliable. It took 3 minutes for me. 
5. Then drain the noodles and give it a good rinse. Leave the noodles in the colander to drain. 
6. Meanwhile, we are going to stir fry each of the ingredients in a little bit of oil and a pinch of sauce one by one. Onion -> bell peppers -> mushroom. **see video
7. You want the veggies to be cooked but still crunchy. Onions should be slightly translucent. 
8. When it is done cooking, place it in a bowl or plate and cook the next ingredient. 
9. Once all veggies are done cooking, in the same pan, add the liquid aminos, sweetener and water. Once it comes to a boil, add the noodles and boil in the sauce for 4 minutes. 
10. Take the noodles out of the pan and place into a bowl. Mix it with the veggies and finish by adding the sesame oil and mixing once more. 

3) Hobak jeon- zucchini pancake

Ingredients:

• zucchini (I prefer to use korean or mexican zucchini)
• Salt
• coconut flour: psyllium husk (4:1 ratio)
• example I used 1/4 cup coconut flour to 1 T psyllium husk. YOU WILL NOT NEED THIS MUCH!!
• egg- beaten 

 Dipping Sauce

• liquid aminos 1T
• vinegar 1/2T
• sprinkle of red pepper powder (optional)
• diced green onions (optional)

Directions: 

1. Cut zucchini into 1cm thickness
2. Sprinkle a little bit of salt on both sides and let it sit for a 5 minutes
3. Tap dry with a paper towel.
4. Heat a fry pan with a little bit of oil. You want the pan at med to med high heat. 
5. Coat with coconut flour + psyllium husk mixture. Tap to get rid of extra.
6. Dip into beaten egg.
7.  Place zucchini on hot pan. Flip once egg is golden brown. Don't let it get too cooked. You want it to have that slight golden tint to it. 
8. To eat, slightly dip in the dipping sauce before eating. 

4) Shrimp jeon- Shrimp pancake

Ingredients:

• defrosted shrimp 
• Salt
• coconut flour: psyllium husk (4:1 ratio) mixed
• example I used 1/4 cup coconut flour to 1 T psyllium husk. YOU WILL NOT NEED THIS MUCH!!
• egg- beaten 

 Dipping Sauce

• liquid aminos 1T
• vinegar 1/2T
• sprinkle of red pepper powder (optional)
• diced green onions (optional)

Directions: 

1. Slice the shrimp down the back. We are going to butterfly the shrimp. Make sure you do not cut all the way through. You want it to still be attached. 
2. Use the side of the knife to lightly press the shrimp down so that it lies flat.
3. Sprinkle with salt.
4. Heat a fry pan with a little bit of oil. You want the pan at med heat.  
5. Coat with coconut flour + psyllium husk mixture. Tap to get rid of extra.
6. Dip into beaten egg.
7. Place on hot pan and flip once cooked. 
8. To eat, slightly dip in the dipping sauce before eating.

5) Gogi jeon- Beef pancake

Ingredients:

• Thinly sliced rib eye (usually used to make bulgogi)
• Salt
• Pepper
• coconut flour: psyllium husk (4:1 ratio) mixed
• example I used 1/4 cup coconut flour to 1 T psyllium husk. YOU WILL NOT NEED THIS MUCH!!
• egg- beaten 

 Dipping Sauce

• liquid aminos 1T
• vinegar 1/2T
• sprinkle of red pepper powder (optional)
• diced green onions (optional)

Directions: 

1. Sprinkle the beef with salt and pepper. Pepper is very important here. The smokiness goes very good with this jeon. 
2. Heat a fry pan with a little bit of oil. You want the pan at med heat.  
3. Sprinkle the coconut flour + psyllium husk mixture on both sides.
4. Dip into beaten egg.
5. Place on hot pan and flip once cooked. 
6. To eat, you can cut into pieces or eat as is. Slightly dip in the dipping sauce before eating.

6) Sanjeok- Korean skewer pancake

Ingredients:

• Spam
• red bell pepper
• green bell pepper
• green onions
• rib eye 
• oyster mushroom
• Salt
• toothpick
• coconut flour: psyllium husk (4:1 ratio) mixed
• example I used 1/4 cup coconut flour to 1 T psyllium husk. YOU WILL NOT NEED THIS MUCH!!
• egg- beaten 

 Dipping Sauce

• liquid aminos 1T
• vinegar 1/2T
• sprinkle of red pepper powder (optional)
• diced green onions (optional)

Directions: 

1. Cut the ingredients into similar size with a 0.5cm-1cm thickness.
2. If the ingredients are uneven, you can trim the ends so that they line up or just use as is. Does not affect the taste.  
3. This skewer is known for its colorful array so try to alternate the colors so that it looks pretty.
4. Place each ingredient on the toothpick about 1cm- 1.5cm down.
5. Once everything is in, sprinkle the coconut flour mixture on top on both sides.
6. Heat a fry pan with a little bit of oil. You want the pan at med heat.  
7. Dip into beaten egg.
8. Place on hot pan and flip once cooked. 
9. To eat, slightly dip in the dipping sauce before eating.

7) Pork jeon- Pork meatball pancake

Ingredients:

• Minced pork 187g
• Red bell pepper 19g
• onion 11g
• korean pepper or jalapeno 8g
• Salt 1/4t
• minced ginger 1/2t
• 1 egg
• 1 egg- beaten 

 Dipping Sauce

• liquid aminos 1T
• vinegar 1/2T
• sprinkle of red pepper powder (optional)
• diced green onions (optional)

Directions: 

1. Dice all of the veggies. You can use more if you like. Asian chives would also be a great addition. 
2. Add diced veggies to minced pork.
3. Add salt and minced ginger and mix well. 
4. Once mixed and uniform, add 1 egg and mix until well incorporated.
5. Heat a fry pan with a little bit of oil. You want the pan at med heat.  
6. Make a flat round shape and place on hot pan. You want it to be about 1.5-2cm thick. 
7. Spoon a little bit of the beaten egg on top of the meatballs
8. Once side is cooked and brown, flip. 
9. To eat, slightly dip in the dipping sauce before eating.