Saturday, January 29, 2011

crab jeon

Main Ingredients

  • 4 Korean Crabsticks (1 Cup Chopped)
  • 3 Eggs
  • ⅓ Onion (⅓ Cup Chopped)
  • 1 Green Onion
  • 1 Tbsp Carrot
  • 1 or 2 Hot Peppers
  • 6 Tbsp Flour
  • ¼ Tsp Salt



Chop 4 Korean crabsticks (1 cup), ⅓ of an onion (⅓ cup), 1 Green Onion, 1 Tbsp of carrot, and 1 or 2 Hot Peppers finely. If you do not like hot peppers, you can use sweet peppers instead.


Break and then beat 3 eggs.


Add the chopped vegetables and crabsticks to the egg and then mix everything together.


Add 6 Tbsp of flour to the mixture. I mixed all-purpose flour, Korean pancake mix (Jeon flour), and frying mix to get better texture. If you do not have them, it is okay to just use normal flour.


Add ¼ tsp of salt and mix again.


When you scoop the batter, it should not run off the spoon. Get a spoonful of batter.


In a oiled pan, put a spoonful of batter and make the shape round. Plenty of oil gives better flavor. Fry them on medium with patience.


When the bottom of the jeon becomes golden brown, flip it over. When the other side of jeon becomes golden brown as in the picture, it is done.


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