Yoon Yi-ryeon's Pollock Roe Lotus Root Jeon
A refined jeon made by stuffing crunchy lotus root holes with savory pollock roe, adding fragrant perilla leaves, and pan-frying until golden.
Ingredients needed 3 servings
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.
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