Modu Recipe
Modu Recipe

Lee Hye-jung's Nakji Dureup Jeon

A fragrant and chewy premium jeon made by skewering lightly blanched dureup and Korean small octopus (nakji), coating them only in egg, and pan-frying until golden.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Immediately after blanching, plunge the dureup into ice water to maintain its vivid green color and crispness.
  • When not using a flour coating, add a little potato starch to the egg mixture so the egg coating adheres firmly.
  • Do not overcook the Korean small octopus (nakji); blanch briefly to preserve its springy texture.

Recommended for

  • Those who want to enjoy the unique harmony of fragrant spring dureup and chewy Korean small octopus (nakji).
  • Those looking for a clean, savory holiday or guest snack made without flour.

Shop ingredients on Coupang(Ad)

dureupKorean small octopus (nakji)eggspotato starchsoy sauce

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