Palsook Lotus Root Jeon Official Recipe Video
Original creator demonstrates 450 g lotus root, 50 g maesaengi, eggs and pancake mix. Salt is moderated for home cooks.
Official cooking video · 팔숙이 palsook · YOUTUBEKorean Lotus Root Jeon with Maesaengi Seaweed
Thin blanched lotus-root rounds are pan-fried in an egg coating with maesaengi (fine green seaweed). Omitting the seaweed makes a plainer lotus-root jeon.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Peel lotus root and slice into rounds about 5 mm thick. Inspect and rinse maesaengi, drain and chop briefly.
- 02
Blanch lotus root in boiling water with 1 tbsp vinegar for about 3 minutes; rinse with cold water and pat dry.
- 03
Season the lotus slices with 1/2 tsp salt. Beat 3 eggs with another 1/2 tsp salt and maesaengi. Without seaweed the jeon is milder and lacks green flecks.
- 04
Lightly dust both sides of the lotus slices with 2–3 tbsp pancake mix, then dip into the egg-seaweed mixture.
- 05
Pan-fry over medium-low heat in a thin layer of oil until golden on both sides and the egg coating is completely set. Cook thicker slices longer if needed.
Before you cook
Wash lotus root and seaweed and remove debris. Blanch the root and cook the egg coating fully, not runny. Contains eggs and wheat from pancake mix; without seaweed the color and flavor change.
Allergens: 달걀 / Eggs / 卵, 부침가루(밀, 제품에 따라 대두·해산물) / Pancake mix (wheat; check soy/seafood on label) / チヂミ粉（小麦、製品により大豆・海産物）
Image & source credits
These illustrations stand in for food photos.
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