The fall flavors of Thanksgiving stuffing in Korean pancake form.
1 1/2 teaspoons whole black peppercorns2 teaspoons fish sauce2 1/2 ounces all-purpose flour6 ounces hot Italian sausage, casing removed2 tablespoons mayonnaiseUsing a mortar and pestle, grind sesame seeds into a coarse powder, with some seeds left whole, about 30 seconds. Transfer to a small bowl, and set aside.
Add garlic and peppercorns to now-empty mortar, and pound to a coarse paste, about 1 minute. Stir in ground sesame seeds, water, soy sauce, gochugaru, and fish sauce. Once mixture is well-combined, stir in scallions and sesame oil. Yangnyeom can be used right away, or refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.
Set a wire rack in a rimmed baking sheet, and line with a double layer of paper towels. In a large cast iron skillet, heat 1/8 inch oil over medium-high heat to 375°F . Working one at a time, dredge patties in flour, shake off excess flour, and transfer to a large plate or rimmed baking sheet. Coat 6 patties in egg mixture, allow excess to drip off, and carefully add to skillet. Cook until golden brown on bottom, 2 to 3 minutes.
If serving right away, divide jeon between individual serving plates and serve, passing yangnyeom at the table. If making jeon in advance, discard paper towels from draining cooked jeon, cover baking sheet loosely with plastic, and refrigerate for up to 2 days. Reheat jeon on same baking sheet, uncovered, in a 350°F oven until heated through, 5 to 10 minutes.
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