Kim Ho-yoon's Spicy Minari Dried-Shrimp Jeon

Name: Kim Ho-yoon's Spicy Minari Dried-Shrimp Jeon
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 150g minari; 1 handful dried barley shrimp; 1/4 onion; 3 tbsp frying mix; 2 tbsp starch powder; 10 tbsp water; 2g salt; cooking oil, as needed

A crispy pan-fried jeon made with fragrant minari, a minimal batter, and savory dried barley shrimp

15 min Difficulty Easy drinking snack

Main ingredients

minari dried barley shrimp onion frying mix starch

Ingredients needed

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minari dried barley shrimp onion frying mix starch

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2 servings

Recipe

Trim the tough bases from 150g of minari and cut into about 4cm lengths.
Thinly slice 1/4 onion.
In a bowl, combine the minari and onion. Sprinkle with 3 tbsp frying mix, 2 tbsp starch powder, and 2g salt. Add 10 tbsp water and mix lightly just until the ingredients cling together.
Heat a pan generously coated with cooking oil over high heat. Spread the minari batter thinly and evenly in the pan.
Scatter the dried barley shrimp evenly over the batter.
Reduce heat to medium and cook until the bottom is crispy, then flip the jeon in one go.
After flipping, drizzle a little more oil around the edges and cook over low heat until crispy to finish.

Make a batter by mixing trimmed minari and onion with a minimal amount of powders, water, and salt.
Place the batter in an oiled pan, scatter dried barley shrimp on top, and cook.
When the bottom is crispy, flip and cook until golden brown to finish.

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.