Lim Sung-geun's Carrot Jeon
A sweet carrot jeon made crispy by coating julienned carrots with glutinous rice flour and starch, then adding a small amount of broth or water before pan-frying.
Ingredients needed 2 servings
Recipe
Cooking tips
- The key to crispiness is coating the carrot with dry flour using its own moisture, rather than making a batter with water and flour.
- When pan-frying, if there is too little oil, the ingredients may absorb it and become soggy, so use a generous amount.
Recommended for
- Those who want to make a sweet and crispy snack for children who dislike carrots.
- Those who want to make a simple jeon without preparing a batter.
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
- Okjubu's Carrot Jeon
- Kim Dae-seok's Zucchini Carrot Pancake
- Kim Dae-seok's Chives and Lotus Root Pancakes
- Yoon Yi-ryeon's Pollock Roe Lotus Root Jeon
- Lee Won-il's Kkodeul Carrot Kimchi
- Ttukdak Hyung's Carrot Butter Soy Sauce Egg Rice
- Okjubu's Carrot Râpe
- Lee Yeon-bok's Carrot and Egg Stir-fry
- Ttukdak Hyung's Carrot Pickles
- Maeil Matna Bibim Carrot Gnocchi
