Lee Yeon-bok BTS Menboshah
Master chef Lee Yeon-bok personally passed down the ultimate crispy-on-the-outside, tender-on-the-inside technique to BTS Jin. This original menboshah maximizes richness with lard in the dough.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding lard (pork fat) to the shrimp mixture prevents it from drying out and gives a rich, buttery, juicy texture when fried.
- If the oil is too hot, the bread will burn before the shrimp are fully cooked. Always start at a low temperature and cook slowly to ensure even doneness inside.
- When pressing the bread together, avoid applying too much pressure—this can cause the shrimp filling to squeeze out or the bread to flatten. Gently press to secure the layers.
Recommended for
- Those who want to successfully recreate the authentic menboshah they enjoy at Chinese restaurants—crispy on the outside, moist and tender on the inside—at home.
- People who want to impress family or friends on special occasions with a trendy and impressive dish.
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