Kkotge Jeon (Flower Crab Pancake)
Pan-fried with a light egg coating, flower crab jeon delivers sweet crab meat and a rich ocean flavor in a tender bite.
Instructions
- 1
Clean the flower crab, cut in half, rinse, and dry completely.
- 2
Rub with salt, pepper, and minced ginger, then marinate for 10 minutes to reduce odor.
- 3
Mix flour and pancake mix, coat crab pieces lightly, then dip in beaten egg.
- 4
Pan-fry in oil over medium heat: 2 minutes shell-side first, then 2-3 minutes on the other side.
- 5
Lower to medium-low and cook 2 more minutes to finish through, then drain and serve hot.
Tips
Nutrition (per serving)
Adjust Servings
More Recipes
Naengi Baechu Jeon (Shepherd's Purse & Napa Pancake)
Shepherd’s purse adds a pleasantly bitter spring aroma to sweet napa cabbage, while rice flour gives the pancake a light crisp edge.
Ueongchae-jeon (Burdock Matchstick Pancake)
Crisp matchstick burdock brings an earthy crunch, balanced by onion sweetness and a clean, spicy kick from green chili.
Goguma-chae-jeon (Shredded Sweet Potato Fritter)
Shredded sweet potato fries into a crisp-edged fritter with a sweet, tender interior, lifted by the aroma and sweetness of carrot and onion.