Lee Hye-jung's Kimchi Jeon
A seafood kimchi jeon made with wheat flour, Korean pancake mix, glutinous rice flour, and egg for a moist interior and crispy exterior.
Ingredients needed 2 servings
Recipe
Cooking tips
- Overmixing the batter develops gluten and makes it tough, so mix lightly until some dry flour is still visible to keep it crispy.
- Adding one egg to the batter helps bind the ingredients like a dumpling filling, so the jeon holds its shape and doesn't fall apart when frying.
Recommended for
- Those who want a crispy-outside, moist-inside kimchi jeon.
- Those looking for a savory and spicy snack on a rainy day or as a late-night bite.
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