Lee Hye-jung's Nakji Dureup Jeon

Name: Lee Hye-jung's Nakji Dureup Jeon
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 dureup; 2 small Korean small octopus (nakji); 2 eggs; a little potato starch; a little salt; 1/2 teaspoon Jin-ganjang; a pinch of sugar; a suitable amount of cooking oil; pine nut dipping sauce: 5 tablespoons Jin-ganjang, 1 tablespoon vinegar, a little prepared mustard, 1 tablespoon pine nut powder

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.

25 min Difficulty Easy drinking snack

Main ingredients

dureup Korean small octopus (nakji)eggs potato starch soy sauce

Ingredients needed

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dureup Korean small octopus (nakji)eggs potato starch soy sauce

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Kim Dae-seok's Dureup Jeon

A spring seasonal dureup jeon with a savory depth from soybean paste marination and a crisp texture from a light tempura flour coating.

15 minEasydrinking snack

dureupeggtempura floursoybean paste

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Kim Dae-seok's Pine Nut and Dureup Jeon

A special seasonal dureup jeon coated with nutty pine nut powder, maximizing crispiness and flavor.

20 minEasyside dish

dureupeggspine nutsfrying powdercheongyang chili pepper

seasonal dishholiday foodunique dish

2 servings

8 dureup
2 small Korean small octopus (nakji)
2 eggs
a little potato starch
a little salt
1/2 teaspoon Jin-ganjang
a pinch of sugar
a suitable amount of cooking oil
pine nut dipping sauce: 5 tablespoons Jin-ganjang, 1 tablespoon vinegar, a little prepared mustard, 1 tablespoon pine nut powder

Recipe

Trim the bases of the dureup. Blanch them in boiling salted water, adding the bases first, for 30 seconds, then immediately transfer to ice water and squeeze out the moisture.
Season the blanched dureup with a little Jin-ganjang, a little water, and a pinch of sugar.
Briefly blanch the Korean small octopus (nakji) in the dureup blanching water, remove, and cut into lengths similar to the dureup.
Alternately thread the dureup and Korean small octopus (nakji) onto skewers to shape them.
Beat the eggs and add a little potato starch, mixing so the egg coating adheres well to the skewers.
Generously oil a pan, place the egg-coated skewers on it, and pan-fry over medium-low heat until golden.

Briefly blanch the dureup and Korean small octopus (nakji) separately in salted water, then thread onto skewers.
Coat the skewers with egg mixture mixed with a little starch.
Pan-fry in an oiled pan over medium-low heat until golden.

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.