Kim Dae-seok's Pine Nut and Dureup Jeon

Recipe 🍳

Cooking tips 💡

• When making dureup jeon, blanching for just 30 seconds prevents the texture from becoming mushy.
• Coating with dry frying powder instead of a batter keeps the jeon crisp and not soggy.
• If the pine nuts are ground too finely, they can burn easily and lose texture, so it’s best to leave them coarsely crushed for a pleasant crunch.

Recommended for 🙋

• ⭐Those who want to enjoy a nutty and special dish instead of plain blanched dureup.
• ⭐Those looking for an elegant side dish to pair with makgeolli or traditional liquor.
• ⭐Those seeking a healthy and refined Korean side dish to serve elders.