AI-generated imageDotorimuk Jeon: Pan-Fried Acorn Jelly with Egg (2 Servings)
This Korean jeon turns ready-made acorn jelly into warm, pan-fried slices with a thin flour coating and egg. Serve with a little soy dipping sauce; it differs from cold acorn-jelly salad or soup.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Beat 2 eggs. Cut 300 g ready-made acorn jelly into roughly 1 cm thick slices and gently pat the surface dry.
- 02
Mix 1 tbsp flour and 1 tbsp pancake mix; lightly coat the jelly slices, handling gently so they do not break.
- 03
Heat about 1 tbsp oil over medium heat. Dip slices into egg and lay them in the pan. Flip gently when the first side is golden and the egg has set.
- 04
Cook the other side until golden and the egg coating is fully set, with no raw egg remaining.
- 05
Combine 3 tsp soy sauce, 1/2 tbsp sugar, 1 tbsp gochugaru, 1 tbsp minced garlic, 1 tbsp ground sesame, and 1 tbsp sesame oil. Serve separately and use sparingly; the dip can be salty.
Helpful source links
Before you cook
Use only commercially prepared, food-grade acorn jelly; never improvise processing wild acorns. Cook egg coating thoroughly. Check egg, wheat, soy, sesame and pancake-mix allergens, and refrigerate leftovers within 2 hours.
Allergens: egg, wheat, soy (soy sauce and possible pancake mix), sesame, other allergens depending on prepared acorn jelly and mix
Image & source credits
AI-generated image.
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