Baek Jong-won's Shrimp and Zucchini Jeon
A zucchini jeon recipe by Baek Jong-won that maximizes crispiness with potato starch, using only the moisture from salted zucchini and the umami of dried shrimp, with no added water.
Ingredients needed 2 servings
Recipe
Cooking tips
- Cutting the zucchini thickly will prevent sufficient moisture from being released and may cause the outside to burn during cooking, so it's important to julienne it as thinly as possible.
- Never add water to the batter to ensure the zucchini's natural sweetness and the dried shrimp's umami are not diluted and are fully preserved.
- Using pure potato starch instead of pancake or tempura mix is essential for achieving the characteristic crispy texture.
- The amount of dried shrimp can be increased according to preference; the more you add, the more the shrimp's nutty and rich flavor will be maximized.
Recommended for
- Those who want a nutty and crispy side dish that pairs well with makgeolli on a rainy day.
- Those who want to enjoy a deep flavor by frying using only the vegetable's own juice without any added water.
- Those who want to taste a special jeon full of umami with the combination of dried shrimp and zucchini.
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