Winter Gwamegi and Vegetable Jeon (2 Servings)

Check the storage and expiry label for 120 g cleaned gwamegi. Thaw frozen product in the refrigerator, remove remaining skin or pin bones, and chop into about 1 cm pieces. Avoid prolonged room-temperature thawing.

Wash, drain and finely chop 80 g zucchini, 70 g onion, 40 g carrot and 30 g scallion. Small pieces help the pancakes hold together.

Whisk 90 g flour, 1 egg and 1 g salt with 100 mL water added gradually until smooth and pourable.

Fold in the chopped gwamegi and vegetables, distributing the fish evenly.

Heat a skillet over medium-low and add some of the 20 mL oil. Spoon 2–3 tablespoons of batter per pancake and spread to no more than 1 cm thick. Use remaining oil for later batches.

Flip when the underside is set and golden, then cook both sides until no wet egg batter remains. Cooking time varies; where practical confirm a center temperature of at least 71°C (160°F) for the egg mixture. Lower heat if it browns too quickly.

Briefly drain on paper towel and serve warm. Refrigerate leftovers before 2 hours at room temperature, and reheat thoroughly.