Lee Won-il's Crispy Minari Jeon
A jeon recipe that achieves extreme crispiness by lightly dusting ingredients with flour and binding them with egg white, without using a pancake mix batter.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the raw ingredients are too dry, the flour won't stick, so after washing the vegetables and seafood, gently shake off excess water to retain some moisture.
- For the crispiest texture in jeon, using potato starch instead of corn or sweet potato starch is the best secret.
- When pan-frying, pressing down hard with a spatula will squeeze out the delicious juices, so lightly grease the spatula surface with cooking oil and press gently as if smoothing it out.
Recommended for
- Those who want to fully enjoy the natural crispiness and aroma of the ingredients without a thick flour batter.
- Those who want to make a high-quality home bar snack that pairs perfectly with makgeolli on a rainy day.
Shop ingredients on Coupang(Ad)
How did it turn out when you followed this recipe?
Loading cooking feedback…
Cooked-it reviews
No reviews yet. Be the first to leave one.
You might also like
- This Man's Cook Watercress Pancake
- Yoon Joomo's Watercress Pancake
- Lee Yeon-bok's Minari Jeon
- Yoon Yi-ryeon's Minari Jeon
- Sung Si-kyung's Cuttlefish Minari Jeon
- Hong Shin-ae's Life-Changing Minari Jeon
- Aha Bujang's Crispy Seafood Minari Jeon
- Eonam Teacher's One-Bundle Minari Jeon
- Delicious Slow-Aging Bulgogi Minari Jeon
- Striker Chef's Kkotgalbi Yookjeon and Minari Muchim
