Kim Dae-seok's Dureup Jeon

Name: Kim Dae-seok's Dureup Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: fresh dureup 200g; egg 2 pieces; tempura flour 3 tablespoons; soybean paste 1/3 tablespoon; sea salt 1 tablespoon; salt 2 pinches; vegetable oil as needed

A spring seasonal dureup jeon with a savory depth from soybean paste marination and a crisp texture from a light tempura flour coating.

15 min Difficulty Easy drinking snack

Main ingredients

dureupeggtempura floursoybean paste

Ingredients needed 2 servings

fresh dureup 200g

Shop ingredients on Coupang(Ad)

dureup egg tempura flour soybean paste

Kim Dae-seok's Pine Nut and Dureup Jeon

A special seasonal dureup jeon coated with nutty pine nut powder, maximizing crispiness and flavor.

20 minEasyside dish

dureupeggspine nutsfrying powdercheongyang chili pepper

seasonal dishholiday foodunique dish

Shin Dong-min's Crispy Dureup Tempura

A refined tempura made by marinating dureup, Korean angelica-tree shoots, in a katsuobushi-based suiji broth for deep umami before frying it in a light, crisp batter.

15 minEasydrinking snack

DureupTempura flour

tempuraseasonal vegetablebeer pairing

egg 2 pieces

tempura flour 3 tablespoons

soybean paste 1/3 tablespoon

sea salt 1 tablespoon

salt 2 pinches

vegetable oil as needed

Recipe

Trim the ends of the dureup stems by about 1 cm, peel off the outer skin, and cut lengthwise in half depending on size.
Bring water to a boil, add 1 tablespoon of sea salt, then blanch the prepared dureup for exactly 50 seconds.
Immediately rinse the blanched dureup under cold water to cool it down, then squeeze out all moisture thoroughly with your hands.
Add 1/2 tablespoon of soybean paste to the drained dureup and mix well to marinate.
In a bowl, add 2 eggs and 2 pinches of salt, then break the yolks and whisk until smooth.
Spread tempura flour on a plate, lightly coat the marinated dureup with it, then shake gently to remove excess and prevent clumping.
Heat a pan and add generous amount of vegetable oil. Dip the dureup briefly into the egg mixture to coat evenly, then place in the pan.
Tilt the pan in all directions to evenly distribute the oil beneath the dureup, and cook until golden brown on both sides.

Prepare dureup by blanching in boiling salted water for 50 seconds, then rinse under cold water and squeeze out moisture.
Marinate dureup with soybean paste, then coat lightly with tempura flour followed by egg wash.
Fry on both sides in a pan with vegetable oil until golden and crispy.

Cooking tips

Dureup contains trace amounts of toxicity, so it must be boiled before cooking for safety.
Marinating with soybean paste instead of salt enhances the dureup’s natural bitterness, creating a deeper, more savory flavor.
After coating with tempura flour, shake off excess to avoid thick flour layers and preserve the dureup’s original taste and crispiness.
Rinsing blanched dureup immediately under cold water helps maintain its vibrant green color and crisp texture.

Recommended for

Those seeking a fragrant, nutty seasonal dish to boost spring energy.
Fans of pairing slightly bitter dureup jeon with a refreshing rice wine party.
Home cooks eager to try the chef’s special tip of using soybean paste instead of salt for marinating.

Kim Dae-seok's Toona Sinensis Pickles

A simple, refreshing pickle made by pouring a golden-ratio seasoning directly onto blanched toona sinensis without boiling the soy sauce—deliciously crisp and fragrant.

20 minEasyside dish

toona sinensispremium soy sauceplum syrupsojuvinegar

seasonal dishultra-simplerice companion

This Man's Cook Dureup Jangajji

A clean, crisp dureup jangajji made by simply mixing the ingredients in the correct ratio without boiling the soy sauce mixture.

25 minEasyside dish

dureupbrewed soy saucebrewed vinegarsoju

seasonal dishsuper easykeeps well

Ttukdak Hyung's Beef Brisket and Angelica Tree Root Rice

A nutritious rice dish where angelica tree roots are quickly stir-fried in the savory fat of beef brisket, reducing their bitterness and maximizing their fragrance.

40 minNormalRice bowls

Beef brisketAngelica tree rootSoy sauceGarlicScallions

seasonal dishunique dishone-bowl meal