Main ingredients 🥩
Fresh kimchiSquidBread flourRice flourMinced garlicMackerel fish sauceOnion
Yoon Joomo's Squid Kimchi Jeon
Fried in onion oil for a rich aroma, this kimchi jeon features finely chopped squid for a satisfying crispy exterior and tender interior texture.
🙋 Recommended for
- ⭐ Those who want to successfully make kimchi jeon with a perfectly crisp edge, just like a snack
- ⭐ People looking for a rich, savory appetizer packed with plenty of squid for a satisfying chew
Ingredients needed 🛒2 servings
- Fresh kimchi 1 cup
- Squid 1 large
- Bread flour 3 cups
- Dry rice flour 2-3 tablespoons
- Water 3 cups
- Salt 3 pinches
- Minced garlic 1/2 tablespoon
- Mackerel fish sauce a little
- Toasted sesame seeds 1 tablespoon
- Onion 1/2 medium
- Vegetable oil generously
Recipe 🍳
- In a bowl, add 3 cups of bread flour and 2-3 tablespoons of rice flour, then mix in 3 pinches of salt.
- Mix in 3 cups of water in a 1:1 ratio with the flour until no lumps remain, forming a smooth dough.
- Add a small amount of minced garlic to enhance the tangy aroma and mix well.
- Cut the squid into fine pieces, similar to mincing, so it provides a satisfying chewiness when eaten.
- Chop fresh kimchi into bite-sized pieces and measure about 1 cup.
- Add the chopped kimchi, minced squid, and toasted sesame seeds to the prepared dough and mix thoroughly to complete the jeon batter.
- Heat a pan and add generous vegetable oil. Sauté the sliced onion until golden brown to create a fragrant onion oil.
- Remove the onion or push it to one side, then spread the jeon batter thinly and evenly across the pan.
- When the jeon is partially cooked, gently tear small holes in the center to allow uncooked batter to seep out, ensuring the edges become crisp like a snack when fried on both sides.
- Mix bread flour, rice flour, salt, and water in a 1:1 ratio to make a basic dough.
- Add minced garlic, finely chopped squid, fresh kimchi, and toasted sesame seeds to the dough and mix well.
- Heat vegetable oil in a pan and fry the onion to create a fragrant onion oil.
- Spread the batter thinly and gently tear the center while frying on both sides until crisp throughout.
Cooking tips 💡
- Using a combination of bread flour and rice flour instead of tempura flour results in a much crispier texture that lasts longer.
- If the kimchi lacks sourness, add a splash of vinegar; if you need more depth or seasoning, a touch more mackerel fish sauce will enhance the savory flavor.
- Gently tearing the center of the jeon while cooking allows the uncooked batter to flow through the holes, creating an evenly crisp result all around.
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