Sung Si-kyung's Corn Jeon
A highly addictive, drug-like drinking snack made by thickly coating canned corn with starch powder, pan-frying it like deep-frying over high heat, and finishing with a generous sprinkle of sugar.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the starch concentration in the batter is too thin, the pancake will tear easily, so make sure the starch clings thickly to the corn kernels.
- Starch doesn't burn easily, so fry it over higher heat than regular pancakes, like deep-frying, to achieve a crispy outside and chewy inside.
- The sugar sprinkled at the end combines with the saltiness of the seasoned salt to maximize the addictive sweet-and-salty flavor, so sprinkling it generously is key.
Recommended for
- Those who want to make the best beer snack with minimal ingredients and time late at night.
- Those who enjoy snacks with a unique texture that is crispy on the outside and chewy on the inside.
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