Kim Dae-seok's Myeongran Kim Jeon
A savory delicacy made by coating old, stored kimchi with a rich, umami-packed myeongran paste and fragrant sesame oil mixed into beaten eggs, then pan-frying until golden and crispy.
Ingredients needed 2 servings
Recipe
Cooking tips
- Myeongran paste is already quite salty, so avoid adding extra salt to the egg mixture to prevent the jeon from becoming overly salty.
- A small amount of sesame oil in the egg mixture helps neutralize the fishy aroma of the eggs and myeongran, enhancing the overall richness and depth of flavor.
- Using just one sheet of kimchi makes it too thin and fragile, easily tearing or becoming soggy—always use two sheets stacked together for better texture and bite.
Recommended for
- Those looking to creatively and deliciously use up old, forgotten kimchi tucked away in their fridge.
- People wanting a quick, simple side dish or drinking snack that’s flavorful and satisfying with minimal prep time.
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