Don't Make All the Holiday Food | This Is How You Serve Even If You Only Make Two Types of Jeon

For the holidays, my family makes exactly two types of jeon.

Shrimp jeon and jangtteok with perilla leaves,

and if you add galbi, that completes our family's holiday table.

🎥 Timeline

00:00 Why We Stick to Just Two Types of Holiday Jeon

01:19 Second Jeon — Jangtteok with Perilla Leaves

02:21 Why You Should Fry Jeon Thinly, One Spoonful at a Time

03:05 Galbi is the Best for the Holidays

03:50 How to Choose Seasoned Vegetables

05:07 Compromising on Holiday Rice Cakes with Small Packaging

06:12 A Holiday Table for the Whole Family

🍽️ Today's Key Points

• Stick to just two types of holiday jeon: shrimp jeon and perilla leaf jangtteok, so you don't overdo it.

• Jeon must be fried thinly, one spoonful at a time, to ensure they cook evenly and don't get soggy. • Adding a spoonful of water when grilling ribs reduces burning.

• When choosing seasoned vegetables and rice cakes, check the origin and whether they contain artificial seasonings.

🥩 The ribs in the video are Dearrit ribs, which are served on our family table every holiday.

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