Kim Ho-yoon's Spicy Minari Dried-Shrimp Jeon
A crispy pan-fried jeon made with fragrant minari, a minimal batter, and savory dried barley shrimp
Ingredients needed 2 servings
Recipe
Cooking tips
- Use only the bare minimum of flour so the batter is almost invisible—this doubles the minari aroma and crispy texture.
- Do not mix the dried barley shrimp into the batter beforehand; scatter them on top after placing the batter in the pan so they cook without burning and become savory.
- When flipping, press lightly with a spatula rather than firmly, to preserve the inner texture.
Recommended for
- Those who prefer the natural aroma and crispiness of ingredients over flour-heavy jeon.
- Those who want to quickly whip up a special snack to enjoy with makgeolli or on a rainy day.
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