Yoon Yi-ryeon's Pollock Roe Lotus Root Jeon

• 1 lotus root
• 200g pollock roe
• 5-6 perilla leaves
• 2 eggs
• a little vinegar
• a little salt
• generous amount of cooking oil
• a little gardenia-infused water (optional)

Recipe 🍳

Cooking tips 💡

• Slicing the lotus root too thin reduces its crunchy texture and doesn't hold enough pollock roe, so it's best to cut it thickly.
• Since pollock roe is already well-seasoned, add no salt or only a very small amount to the egg wash to avoid making it too salty.
• When making jeon, adding gardenia powder or gardenia-infused water to the egg wash creates a beautifully bright yellow color.
• It tastes best freshly cooked. Over time, the pollock roe may develop a fishy smell, so it's recommended to cook only as much as you plan to eat.

Recommended for 🙋

• ⭐Those who want to try a unique and elegant holiday jeon dish instead of ordinary lotus root jeon.
• ⭐Those who enjoy the harmony of savory, nutty pollock roe flavor and crunchy texture.
• ⭐Those looking for a visually appealing and neat dish to serve on a special occasion table.