Kim Dae-seok's Kim Jeon

Name: Kim Dae-seok's Kim Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: thick gim (or thick grilled gim) 3 sheets; eggs 4; spam 50g; green chili 1; salt a pinch; mirin 1 tablespoon; vegetable oil generously

A unique jeon made by layering a mixture of egg wash, cleaned minced spam, and spicy green chili on gim, then pan-frying until crispy—without using any flour, starch, or water.

15 min Difficulty Easy side dish

Main ingredients

gimeggsspamgreen chili

Ingredients needed 2 servings

thick gim (or thick grilled gim) 3 sheets

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gim eggs spam green chili

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.

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Kim Dae-seok's Old Kimchi Gimbap

A delicious pan-fried dish made by wrapping washed old kimchi in grilled beef intestine gimbap, coating it with egg mixture, and frying until crispy and fragrant.

20 minEasyside dish

old kimchibeef intestine gimbapeggsred chili pepper

delicacyholiday foodeasy

eggs 4

spam 50g

green chili 1

salt a pinch

mirin 1 tablespoon

vegetable oil generously

Recipe

Crack 4 eggs into a bowl, add a pinch of salt and 1 tablespoon of mirin to eliminate any eggy odor, then whisk thoroughly until fully blended and no strands remain.
Blanch 50g of spam in boiling water for about 20 seconds to gently remove surface impurities and excess oil, then pat dry thoroughly with kitchen paper to remove moisture.
Cut the dried spam into very fine, small pieces using a knife, then mix it evenly into the prepared egg wash.
Score a cross on the green chili, rub lightly to loosen and shake out the seeds, then finely chop and mix into the egg wash.
Cut the prepared thick gim into 8 equal squares by folding each sheet in half, then cutting again lengthwise and widthwise. (Total: 24 square pieces.)
Place two pieces of gim together without overlapping, then submerge them completely into the egg wash, ensuring both sides are evenly soaked.
Heat a frying pan with generous vegetable oil until hot, then carefully place the egg-washed gim pieces one by one in an orderly fashion.
Once placed, use a spoon to lift some of the minced spam and green chili from the bottom of the egg wash and generously sprinkle it on top of each gim piece.
Maintain even heat control; when the bottom side turns golden brown, gently flip each piece with a spatula and cook the other side until the egg wash is perfectly set. Plate neatly.

Mix eggs with mirin and salt, then blanch minced spam in boiling water and add it along with green chili to create the filling egg wash.
Cut thick gim into 8 equal squares, stack two pieces together, and soak thoroughly in the egg wash.
Pan-fry in oiled skillet, adding plenty of the minced filling with a spoon, and cook both sides until golden and crisp.

Cooking tips

Avoid thin gim as it may tear easily at the cut edges or when exposed to egg wash. Always use thick gim or grilling-type gim, stacking two sheets together to maintain shape during cooking.
Briefly blanching spam in boiling water for about 20 seconds reduces sodium intake and greasiness while enhancing tenderness and mouthfeel.
The spicy green chili cuts through the richness of the spam and egg, refreshing the palate. For children or milder preferences, substitute green chili with bell pepper for color and sweetness without spice.

Recommended for

Those looking to enjoy a crispy, distinctive fried dish using leftover thick gim or storage-type gim from home.
Anyone wanting a quick, clean, no-fuss dry appetizer ready in just 10 minutes—perfect for pairing with beer or traditional liquor.

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20 minEasyside dish

cucumberchivesonionred pepper powdersquid fish sauce

very simpleuniversal saucefridge-clearing

Kim Dae-seok's Kim Jeon

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings

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Main ingredients

Tags

Ingredients needed 2 servings

Recipe

Cooking tips

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