Butterbur Stem Jeon
Quick answer
- Total time
- 90 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Butterbur stem jeon peels, blanches, soaks, and thoroughly dries the stems, chops them into egg batter, tops with red chili, and pan-fries both sides crisp.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Peel the fibrous skin from the stems, blanch them for 5 minutes, soak them in cold water for 1 hour, and squeeze them dry.
- 2Finish
Finely chop the prepared stems into 1cm pieces, and slice the red chili pepper thinly for garnish.
- 3Season
In a bowl, combine pancake mix, egg, salt, and cold water, mixing until smooth to make a thick batter.
- 4Prep
Add the chopped butterbur stems into the batter and mix thoroughly.
- 5Control
Heat plenty of cooking oil in a pan, spoon the batter in bite-sized portions, and fry over medium-low heat.
- 6Finish
Garnish with red chili slices, then flip and fry the other side until crispy.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Crispy edges and bitter flavor
- Finish cue
- Garnish with red chili slices, then flip and fry the other side until crispy.
Cooking decision evidence
Calculated Charim data and applicable official food safety guidance.
This recipe
90min, 7 ingredients
Category median
32min, 9 ingredients
Based on 29 recipes
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