AI-generated imageRetro Korean Pink Sausage Egg Jeon for Two
A classic Korean lunchbox side: thinly sliced pink sausage coated in egg and pan-fried.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check the package date, allergens and heating instructions. Slice the sausage 6 mm thick; chop scallions.
- 02
Beat 2 eggs fully and add scallions.
- 03
Pat sausage dry, dust thinly with flour and shake off extra.
- 04
Heat 10 mL oil over medium-low heat. Dip slices in egg and arrange in one layer.
- 05
Turn when the coating sets and browns. Cook the other side until egg is fully set and sausage is hot throughout; follow stricter package directions.
- 06
Serve now or refrigerate promptly. Keep lunchboxes cold and avoid long room-temperature storage.
Helpful source links
Before you cook
Fully cook eggs; check the processed sausage label for wheat, soy, fish or milk. Refrigerate within two hours and reheat leftovers to 74°C (165°F).
Allergens: EGG, WHEAT, CHECK_PRODUCT_SOY_FISH_MILK
Image & source credits
AI-generated image.
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