Korean Shrimp Jeon (Egg-Battered Pan-Fried Shrimp Pancake)
Quick answer
Saeu-jeon is a Korean shrimp pancake where peeled, deveined medium shrimp are butterflied, seasoned with salt and pepper, dredged in flour, dipped in beaten egg, and pan-...
What makes this special
- Butterflied shrimp are dipped in egg wash and pan-fried to create these light, savory pancakes.
- Butterflied belly side flattens the shrimp for even heat transfer
- Shaking off excess flour before egg wash ensures a uniform thin coat
Key ingredients
Core cooking flow
- 1 Peel and devein 220 g medium shrimp, then pat them very dry with paper towels.
- 2 Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over both sides of the shrimp.
- 3 Coat the shrimp lightly with 3 tablespoons flour, covering the cut surface as well.
Saeu-jeon is a Korean shrimp pancake where peeled, deveined medium shrimp are butterflied, seasoned with salt and pepper, dredged in flour, dipped in beaten egg, and pan-fried for one to two minutes per side over medium heat. Butterflying flattens each shrimp so heat transfers evenly across the surface, and the flour layer between the shrimp and egg acts as adhesive that keeps the coating from sliding off. Shaking excess flour through a sieve before dipping ensures an even egg coat and uniform thickness across every piece, and medium heat is essential-too high and the egg scorches while the shrimp inside stays undercooked. The shrimp should be removed the moment the flesh turns pink; any additional time on the heat contracts the protein and turns the texture tough.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Peel and devein 220 g medium shrimp, then pat them very dry with paper towels.
Cut shallowly along the belly side and open each shrimp flat so it cooks evenly and holds the coating.
- 2Season
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper over both sides of the shrimp.
Let them rest for only 5 minutes so the seasoning penetrates without drawing out too much moisture.
- 3Control
Coat the shrimp lightly with 3 tablespoons flour, covering the cut surface as well.
Shake off the extra with a sieve or fingertips so the beaten egg sticks evenly instead of forming thick patches.
- 4Control
Beat 2 eggs until the whites and yolks are fully blended, then dip the shrimp one at a time.
Warm the pan over medium heat and add 1.5 tablespoons cooking oil before the egg starts dripping off.
- 5Heat
Lay the shrimp in a single layer without overlapping and cook the first side for 1 to 2 minutes.
Turn them when the egg edges set and the underside looks pale golden, not browned hard.
- 6Finish
Cook the second side for only 1 to 2 minutes, then remove the shrimp as soon as the flesh turns pink.
Drain briefly on a rack or paper towel and serve with wedges from the lemons.
After the steps
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