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10 recipes found.

Authentic master-level sweet and sour pork with a crispy coating made from egg white and dry starch, double-fried to maintain crunch even after time has passed

A crispy zucchini pancake made without water, using only the natural moisture from zucchini and the savory broth from soaked dried shrimp, with starch flour to achieve maximum crunch.

A special savory pancake made with thinly julienned potatoes and eggs, fried until crispy without any flour or starch, and topped with a soft-boiled yolk in the center.

An unusual buchujeon with breadcrumbs added at the end, frying the whole pancake as crispy as a cracker, not just the edges.

A pancake filled with fragrant chives and chewy cockle meat, enhanced with salted shrimp for a savory depth, and fried until crispy even at the edges.

An authentic haemul pajeon that maximizes crispiness with a golden-ratio batter of flour and starch, topped with fresh seafood and egg wash.

Crispy oyster fritters with a homemade tartar sauce, enhanced with a batter made using beer or carbonated water for maximum crunch and freshness.

A meat kimchi pancake that achieves ultimate crispiness by combining cake flour, rice flour, and potato starch instead of store-bought pancake mix.

A crispy fried dish featuring thin potato sticks with a salty bacon topping, made by removing starch for extra crunch

An Italian-style mixed fry using semolina flour for a thin, crispy batter that highlights the natural flavors of the ingredients.