Kim Dae-seok's Pine Nut and Dureup Jeon
A special seasonal dureup jeon coated with nutty pine nut powder, maximizing crispiness and flavor.
Ingredients needed 2 servings
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.
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