Sung Si-kyung's Cuttlefish Minari Jeon
A crispy jeon made with fragrant minari and chewy cuttlefish, using minimal batter
Ingredients needed 2 servings
Recipe
Cooking tips
- To preserve the aroma of minari, use just enough batter to barely hold the ingredients together, without adding too much flour mix.
- Using cold sparkling water instead of regular water makes the jeon much crispier thanks to the bubbles.
- Wait until the jeon is fully cooked and moves freely in the pan before flipping to prevent tearing.
Recommended for
- Those who want to enjoy fragrant and crispy jeon with makgeolli.
- Those who want to use up leftover cuttlefish or squid from making sukhoe (blanched seafood).
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