Ttukdak Hyung's Pink Sausage Jeon
An ultra-simple pink sausage jeon where you don't have to coat each sausage in egg wash individually—just pour it all in the pan at once and fry until golden.
Ingredients needed 2 servings
Recipe
Cooking tips
- When pouring the egg wash all at once, keep the heat at medium-low to prevent the bottom from burning before the top is done.
- Slice the sausages not too thick so they stick well to the egg wash and are easier to flip.
Recommended for
- Those who need to quickly prepare a side dish during busy mornings.
- People who love nostalgic pink sausage jeon but find it tedious to coat and fry them individually.
- Cooking beginners who want simple cooking with minimal ingredients and tools.
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