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Modu Recipe

Baek Jong-won's Jinmichae Jeon

A super simple, unique jeon recipe made by pan-frying leftover jinmichae from the fridge until crispy and chewy like fried squid.

Ingredients needed 2 servings

Recipe

Cooking tips

  • If too much buchim garu is used, it can become dense like gummy flour dough. It's best to make the batter thin enough to flow easily.
  • The jinmichae is already sufficiently seasoned, so there's no need to add salt or soy sauce to the batter.
  • Cooking over high heat can quickly burn the jinmichae to a dark crisp. Controlling the heat to medium-low is key to avoiding failure.
  • For an even tastier experience, serve with a dipping sauce made from vinegar and soy sauce to cut through the richness.

Recommended for

  • Those who want to use up leftover jinmichae in a unique way.
  • Those who love the taste and texture of fried squid but find deep-frying burdensome.
  • Those looking for a super simple 10-minute snack recipe to enjoy with makgeolli on a rainy day.

Shop ingredients on Coupang(Ad)

Jinmichae (dried shredded squid)Buchim garu (pancake mix)Cheongyang chili pepper

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