Aha Bujang's Crispy Seafood Minari Jeon
A seafood minari jeon that stays crispy even after cooling, thanks to a stiff batter with minimal moisture and a dry frying mix coating.
Ingredients needed 2 servings
Recipe
Cooking tips
- Adding too much water to the batter reduces crispiness, so keep it stiff enough that the flour barely holds together.
- Coating the batter surface with dry Korean frying mix (Twigimgaru) before frying maximizes the crispy texture.
- Making palm-sized small jeon ensures even crispiness from the edges to the center.
Recommended for
- Those who want to make jeon that stays crispy for a long time without getting soggy.
- Those looking for a seafood minari snack that pairs well with makgeolli or beer.
- Beginners who have struggled with controlling the water content in jeon batter.
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