Yoon Yi-ryeon's Aehobak Chaejeon
Crispy and savory aehobak chaejeon made with potato starch and shrimp powder, without flour
Ingredients needed 2 servings
Recipe
Cooking tips
- Potato starch makes the jeon look translucent, helps it stick together, and adds crispiness.
- To prevent the aehobak jeon from tearing, you can add more starch or 1 egg. (However, egg may make it taste heavier.)
Recommended for
- Those who want to make crispy jeon without flour.
- Those who want to highlight the color and texture of aehobak.
- Those who want a savory side dish with simple ingredients.
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