Assorted Jeon (모듬전) – yields 12-15 pieces of each, a total of 75 pieces. 
About 8-10 servings

I have a vivid memory of helping my halmoni, grandmother to make jeon in the kitchen. It was usually for special family gatherings like for jaesa to commemorate the ancestors or during holidays like seollal, a new years day celebration. Jeon is usually made with different vegetables and seafood battered in flour and egg mixture and then pan-fried. I can picture myself and my grandmother sitting on the floor, newspapers spread out with an electric grill. She put so much care into how they each turned out. She would tell me in Korean, “얌전하게도 부쳤다”, “You made them so neatly”. Back then, I didn’t think much of those times spent in the kitchen. I miss those times and realized how precious times they were.

4-5 king oyster mushrooms, about 2½-inches tall, and ¼-inch thick sliced
1 Korean pink sausage (fish sausage), sliced
1 medium ae hobak (애호박 squash), sliced
1 large Chinese eggplant, sliced
3-4 medium yellow potatoes, sliced
1 cup all-purpose flour
½ cup Korean pancake mix flour (부침가루)
½ cup Korean frying mix flour (튀김가루) – optional
2 tsp kosher salt
6 eggs
1/4 cup canola oil (total)
2 red chili peppers, thinly sliced – optional

1. Slice mushroom, sausage, ae hobak, eggplant, and potato into ¼-inch thick pieces. Pad them dry with a kitchen paper towel.
2. Add all-purpose flour with 1 tsp of kosher salt in a plastic bag. Add mushroom, ae hobak, sausage, and eggplant separately in batches then shake to coat the dry batter evenly. Transfer to a tray or a bowl. In another mixing bowl, add pancake mix flour and frying mix flour with 1 tsp of salt and 1 cup of water to combine. Add eggplant and potato separately in batches to coat the wet batter evenly. In a small mixing bowl, whisk 6 eggs and set aside.
3. On a large skillet or flat grill pan, add oil over medium-low heat. Add mushroom, ae hobak, and sausage in egg wash then on the pan to cook. Spoon some more egg wash over the sausage. For ae hobak, place sliced red chili on top if using. Cook it for 2-3 minutes on each side by flipping it over once or twice. Adjust the heat to lower if needed. Transfer to a plate or tray with a paper towel. 
4. Wipe out the used oil on the pan with a paper towel, and add more oil over medium-low heat. Add eggplant and potatoes that have been coated in the wet batter to a hot grill pan. Cook it for 5-6 minutes on each side by flipping it over 2-3 times. Adjust the heat to lower if needed. Transfer to a plate or tray with a paper towel.
5. Serve on a large platter or a basket tray with parchment paper underneath.

Tip: The key to making sure the batter doesn’t separate from the vegetables is to keep the vegetables dry before coating them with batter. Salting the vegetables will extract moisture so it is recommended to season the batter instead. You can also not season anything and make soy sauce-based yangyeom jang to serve with it.