Korean Aralia Shoot Jeon (Spring Herb Shoot Pancake)
Quick answer
- Total time
- 23 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Aralia shoots are around only briefly in spring, and this jeon gives them just a thin coat of flour and egg to keep their bitter, herbal fragrance in front.
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Before frying they are blanched for 30 seconds in boiling water with a little vinegar to take off the harsh edge.
Ingredients
Instructions
- 1
Trim the tough base of 180g aralia shoots, then blanch in boiling water with 1 tsp vinegar for exactly 30 seconds to remove bitterness while keeping the stem crisp.
- 2
Immediately transfer the blanched sprouts to cold water to stop further cooking, then squeeze out all moisture with a cloth or paper towels until the surface is completely dry.
- 3
Dust the sprouts lightly with 3 tbsp flour and shake off the excess.
A thin flour layer helps the egg coat adhere evenly.
- 4
Beat 2 eggs with 0.3 tsp salt until smooth, then dip the floured sprouts to coat both sides evenly in the egg wash.
- 5
Heat 2 tbsp oil in a pan over medium-low heat, add the battered sprouts, and pan-fry slowly on both sides without rushing so the egg does not scorch and the inside of the sprout cooks through evenly.
- 6
Remove as soon as the egg surface sets to a pale golden color and a gentle press with a chopstick on the stem gives a slight springback.
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