AI-generated imageEgg-Coated Korean Sundae Jeon (2 Servings)
A Korean snack made by coating fully cooked sundae blood sausage with flour and egg and gently pan-frying, distinct from sundae stir-fry.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Follow cooked-sundae package directions; thaw frozen sundae in the fridge and cut into 1 cm slices.
- 02
Beat egg in a bowl and spread pancake mix on a separate plate.
- 03
Dust both sides of sundae with mix, then dip into beaten egg.
- 04
Heat oil over medium-low and gently brown the coated slices on both sides.
- 05
Check that the fully cooked sundae reheats to 74°C at its center, plate and serve; keep raw egg batter off cooked food.
Helpful source links
Before you cook
Only use fully cooked packaged sundae; thaw frozen products in the refrigerator. Check egg, wheat and package-specific soy allergens. Reheat to 74°C throughout. Discard sundae left at room temperature over 2 hours, and chill leftovers promptly.
Allergens: EGG, WHEAT, Check sundae label for SOY and other allergens
Image & source credits
AI-generated image.
Easy meals, made simple
Mini Gimbap with Perilla, Fish Cake and Rinsed Kimchi (8 Rolls, 2 Servings)
A small-batch home adaptation of Korean market-style mini gimbap. Fill with perilla, cooked fish cake, fully cooked egg strips and rinsed kimchi; serve with mustard-soy dip. Unlike the usual carrot-spinach-pickled radish filling.
Korean Air-Fryer Bread-Wrapped Sausage Hot Dogs (4 Rolls)
A Korean-style quick snack wrapping cheese and sausages in flattened bread, then crisping them in an air fryer instead of deep-frying dough.
