Main ingredients 🥩
eggstarch flourpork bellyonionbell pepperzucchini squashshiitake mushroombamboo shootshrimpchili oilchili powderoyster sauceall-purpose flour
Yeo Kyung-rae's Spicy Jjachun Gwon
A distinctive Chinese dish featuring a soft egg omelet stuffed generously with a spicy stir-fried filling made with chili oil, then pan-fried until crisp and golden.
🙋 Recommended for
- ⭐ Those seeking a unique and elegant Chinese appetizer to enjoy at home
- ⭐ Home cooks who want to transform leftover fridge vegetables into a gourmet dish
Ingredients needed 🛒3 servings
- egg 2 pieces
- salt a pinch
- starch slurry 4 tablespoons
- pork belly 80g
- onion 1 piece
- bell pepper 1/2 piece
- zucchini squash 1/4 piece
- shiitake mushroom 2 pieces
- bamboo shoot 40g
- shrimp 8 pieces
- chili oil 2 tablespoons
- chili powder 1/2 tablespoon
- oyster sauce 1 tablespoon
- all-purpose flour 1 tablespoon
- water 1 tablespoon
- vegetable oil as needed
Recipe 🍳
- Slice onion, bell pepper, zucchini squash, shiitake mushrooms, bamboo shoots, and pork belly thinly. Split shrimp down the back and butterfly them.
- Mix 2 eggs with a pinch of salt and 4 tablespoons of thin starch slurry (like milk consistency) to make the omelet batter.
- Heat a pan, add a small amount of oil, wipe off excess, then pour the egg batter thinly to form a resilient omelet suitable for jja-chun-gwon.
- Add chili oil to the pan, then sauté sliced pork belly and onion until golden brown.
- Add chili powder, remaining vegetables, and seafood ingredients. Season with oyster sauce and quickly stir-fry over high heat to complete the filling.
- Mix all-purpose flour and water in a 1:1 ratio to create a thick flour paste.
- Place the cooked omelet on a flat surface. Pile the stir-fried filling generously in the center, then apply the flour paste along the edges and tightly roll it into a cylinder, folding both ends to secure.
- Brush the entire surface of the rolled jja-chun-gwon with leftover egg mixture for coating.
- Heat vegetable oil in a pan, add the jja-chun-gwon, and fry while turning constantly until all sides are golden and crispy.
- Drain excess oil using kitchen paper, then slice diagonally into bite-sized pieces and serve.
- Prepare all fillings by slicing them finely.
- Mix eggs with starch slurry to create a thin, elastic omelet.
- Stir-fry meat, vegetables, and seafood in chili oil with chili powder and oyster sauce.
- Place the filling on the omelet, apply flour paste to seal, and tightly roll it without gaps.
- Coat the outside with egg mixture and fry in oil until golden and crisp on all sides.
Cooking tips 💡
- Adding starch slurry to the egg mixture makes the omelet much chewier, allowing it to be spread thinly without tearing and making it easier to wrap around the filling.
- Onion is key in the filling; cook quickly over high heat to avoid excess moisture buildup.
- When rolling, pull the filling taut from the inside to prevent bursting during frying and maintain a neat shape.
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