Saeng Sun Jeon Fish Jeon Recipes

SAENG SUN JEON (FISH JEON)

Steps:

• Position an oven rack in the center and preheat the oven to 250 degrees F. Line a large plate or a baking sheet with paper towels.
• Slice the fish fillet 1/2 inch thick on a slight bias into pieces that are 1 1/2 to 2 inches long and place on the prepared plate. Pat the slices dry with the paper towels and season with both sides with 3/4 teaspoon salt.
• Prepare your dredging station: Add the flour to a large rimmed plate and whisk the eggs in a shallow medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat.
• Working in two batches, dredge each fish slice in the flour, coating well on all sides. Shake off any excess flour, then dip and roll in the egg, making sure to coat thoroughly and with no flour peeping through. (All the slices can be dredged and sitting in flour, but coat one slice at a time in the egg.)
• Carefully lift the egg-coated slice and gently place in the heated skillet. Cook without disturbing until pale golden on the outside, 3 to 4 minutes per side. Transfer the cooked slices to a baking sheet fitted with a wire rack and keep warm in the oven while cooking the second batch. Wipe the skillet clean with paper towels and heat the remaining 3 tablespoons oil before cooking the next batch.
• For the dipping sauce: Combine the vinegar, soy sauce, 2 tablespoons water, sugar and gochugaru if using in a small bowl and whisk until the sugar is dissolved. Serve with the fish jeon for dipping.

PAN-FRIED FISH AND SHRIMP JEON (SAENGSUN AND SAEWOO JEON)

Steps:

• Defrost shrimp or fish if they are frozen.
• Clean and cut chives and julienne carrots.
• Make dressing for chive carrot salad and set aside.
• A good size shrimp for Saewoo Jeon is 16/20 count shrimps. You don't need the head and you can buy peeled shrimp if you'd like. Peel off shells off shrimp except the tail.
• Cut along the rounded back to butterfly each shrimp. Make sure you cut deep enough so that the shrimp is totally flat but not so deep that it's in two separate pieces!
• Butterflying is easier if you actually hold the shrimp with one hand and with the other hand use the knife to carefully cut into the back.
• Clean off any black/greyish veins.
• Once all shrimps are butterflied and cleaned, season each side with sea salt and black pepper. Set aside.
• Cut cod fillets into smaller pieces. It's easiest when you cut at a angle.
• I like to cut my fish pieces pretty thick (1/3 inch) for my fish jeon but you can cut it thinner if you'd like.
• Lay out cut cod fillet pieces and season with salt and pepper on both sides. Also to make the fish jeon taste even better, drizzle sesame oil (1-2 drops on each piece).
• Prepare flour in a dish. Prepare egg batter in another shallow bowl (whip eggs lightly).
• Heat up a frying pan on medium heat. Drizzle a generous amount of vegetable oil (2 Tbs or so).
• When oil moves around freely, pan is ready.
• Coat both sides of shrimp or fish with flour.
• Coat shrimp or fish with egg and put into pan. Jeon should quietly sizzle after it touches the pan.
• Cook jeon until each side is golden brown - about 2-3 minutes on each side.
• Be sure to add additional oil as you cook Jeon. Probably about 1 Tbs or so after you turn the Jeon over.
• Toss chive and carrots with the dressing. Serve Fish Jeon and Shrimp Jeon with the chive and carrot salad on the side.