My First Taste of Korean Pan-Fried Delicacies
My Favorite is Korean Pan-Fried Delicacies and The first time I tried Korean pan-fried delicacies was at a family dinner. My cousin, who had just returned from a trip to Seoul, wanted to share some of the food she had fallen in love with. She introduced us to these small, crispy bites of fish, shrimp, and zucchini, all perfectly pan-fried and served with a tangy dipping sauce. The moment I took a bite, I was hooked. The texture was light and crispy on the outside, yet soft and flavorful on the inside. It was unlike anything I had tasted before.
Learning the Tradition
Curious about these delicious bites, I asked my cousin to teach me how to make them. She explained that these delicacies, known as “jeon” in Korea, are often served during special occasions like Lunar New Year or family gatherings. Each piece is carefully coated in flour and egg batter before being fried to a golden perfection. While the recipe sounded simple, I quickly learned that the secret was in the details—getting the right amount of seasoning, ensuring the ingredients were patted dry, and maintaining the perfect frying temperature.
The Joy of Cooking Together
One afternoon, we decided to make them together. We sliced the zucchini, butterflied the shrimp, and prepared the white fish. As we fried each piece, the kitchen filled with the irresistible smell of sizzling oil and fresh ingredients. I enjoyed the process of dipping the vegetables and seafood in egg batter, then carefully laying them in the hot pan. It was a slow, mindful process that made me appreciate the care that goes into Korean cooking. By the time we sat down to eat, I felt a deep connection to the dish and to the tradition behind it.
A Dish That Brings People Together
Now, whenever I want to share something special with my friends and family, I make these Korean pan-fried delicacies. They’re always a hit at dinner parties, and I love how they bring people together. Whether it’s for a holiday celebration or just a casual meal, these delicate bites remind me of the warmth and care that goes into making food for the ones you love. Paired with a simple dipping sauce and maybe a few sides like kimchi, this dish always brings a little taste of Korea to my home.
Table of Contents
Chef’s Notes-Korean Pan-Fried Delicacies
- Moisture can make the batter soggy and cause splattering in hot oil. Make sure the zucchini, shrimp, and fish are thoroughly dried with a paper towel before coating them in flour and egg.
- Cut all ingredients into uniform sizes. The zucchini rounds should be thick enough to hold up to frying, and the fish pieces should not be too thick to ensure even cooking with the shrimp.
- Fry over medium-low heat to prevent the delicate ingredients from burning. Pan-frying at a lower temperature ensures a crisp, golden exterior while keeping the inside tender.
- After frying a few batches, the oil may have bits of batter that can burn and affect the flavor. Strain or replace the oil if necessary to keep the delicacies fresh and golden.
- While the recipe calls for a simple soy sauce and rice vinegar mix, you can add a pinch of sugar, sesame oil, or chopped scallions to enhance the dipping sauce’s flavor.
- If the batter gets too thin after frying several batches, add a bit of flour to keep it thick and adhering to the ingredients.
- Replace the seafood with vegetables like mushrooms or tofu, and follow the same steps for seasoning and frying.
Korean Pan-Fried Delicacies
4
servings25
minutes15
minutes250
kcal20
minutes1
hourThese delightful Korean pan-fried treats will elevate any meal! Perfect for holidays or everyday dining, these small bites are individually fried in an egg batter for a soft, flavorful finish. Whether you’re celebrating the lunar New Year or just want a tasty appetizer, these delicacies are sure to impress.
Ingredients
- Main Ingredients
1 medium zucchini sliced into 1/3-inch rounds
10 medium to large shrimp peeled and deveined (tails on)
1/2 pound white fish fillet (such as flounder or cod) cut into 1/2-inch thick slices
- Seasoning
Salt and black pepper to taste
- Batter
3 large eggs beaten
1/2 cup all-purpose flour
- For Frying
Vegetable oil or canola oil for pan frying
- Dipping Sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
Pinch black pepper
Directions
- Prepare Zucchini – Slice the zucchini into 1/3-inch rounds and lightly salt both sides. Let them sit for at least 20 minutes to draw out moisture. Pat dry with a paper towel.
- Prepare Shrimp – Peel and devein the shrimp while keeping the tails on. Rinse and pat dry with a paper towel. Butterfly the shrimp by slicing along the curved back without cutting through completely. Season both sides with salt and pepper and let sit for at least 15 minutes.
- Dredge Ingredients – Coat each piece of zucchini, shrimp, and fish in flour on both sides. Ensure all pieces are coated before moving to the next step.
- Pan Fry – Heat a tablespoon of oil in a large non-stick skillet over medium-low heat. Dip each piece into the beaten egg and place it carefully in the skillet. Cook each side for about 1-2 minutes until slightly golden brown. Add more oil as needed and repeat until all pieces are cooked.
- Serve – Arrange the pan-fried pieces on a serving plate and serve warm with the dipping sauce made from soy sauce, rice vinegar, and a pinch of black pepper.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Carbohydrates: 12g
- Protein: 20g
- Fat: 14g
- Saturated Fat: 3g
- Cholesterol: 185mg
- Sodium: 450mg
- Potassium: 400mg
- Fiber: 1g
- Sugar: 2g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 6mg
- Iron: 10mg
FAQ-Korean Pan-Fried Delicacies
Can I make this recipe ahead of time?
Yes! You can pan-fry the delicacies a few hours ahead and reheat them in a 350°F oven for 5-7 minutes until crispy again.
What type of white fish is best for this dish?
Flounder, cod, or tilapia work well. These mild-flavored fish hold their shape and fry evenly, making them perfect for this dish.
How do I prevent the egg batter from sticking to the pan?
Use a nonstick pan and ensure it’s well-coated with oil. Cook on medium-low heat and add more oil as needed to keep the surface slick.
Can I use a different flour for the batter?
Yes, you can substitute all-purpose flour with rice flour or cornstarch for a crispier texture. Rice flour is especially common in Korean cuisine.
Is this dish spicy?
No, this dish is mild and focuses on the natural flavors of the ingredients. If you prefer spice, you can serve it with a side of gochujang (Korean chili paste) mixed with soy sauce.
