Pork Belly Flap Jeon (Daepae Yukjeon)
Crispy and Savory Pork Belly Flap Jeon Recipe by Ryu Soo-young from Pyeonstorang
Introducing a ‘Pork Belly Flap Jeon’ recipe made with affordable frozen pork belly flaps instead of expensive beef! This is an incredibly simple dish that’s perfect with makgeolli or beer. It’s made following Chef Ryu Soo-young’s recipe from the show ‘Pyeonstorang,’ and it’s wonderfully savory and light without any greasiness. Give this delicious and easy recipe a try!
Main Ingredients- 120g frozen pork belly flaps
- 2 eggs
- 1/2 cup frying powder (buchim garu)
- 1 Tbsp sesame oil (for egg batter)
- 1 pinch salt
- A little cooking oil (for greasing the pan)
Ryu Soo-young’s Sesame-Vinegar-Soy Sauce- 3.5 Tbsp soy sauce
- 3 Tbsp sesame oil
- 2 Tbsp vinegar
- 2 Tbsp sugar
- A little minced onion
- 3.5 Tbsp soy sauce
- 3 Tbsp sesame oil
- 2 Tbsp vinegar
- 2 Tbsp sugar
- A little minced onion
Cooking Instructions
Step 1
Before you begin cooking, please prepare all the necessary ingredients. There’s no need to take the frozen pork belly flaps out of the freezer beforehand.
Step 2
Crack the 2 eggs into a bowl. Add 1 tablespoon of sesame oil for flavor and a pinch of salt. Whisk everything together thoroughly with a whisk until the yolks and whites are well combined.
Step 3
Take the frozen pork belly flaps out of their packaging and briefly rinse them under running water. Thaw them for about 5 minutes. Be careful not to thaw them for too long, as they might break apart. Once slightly thawed, coat the pork belly flaps evenly with frying powder on both sides. Aim for a thin coating, not too thick.
Step 4
Dip the pork belly flaps, coated in frying powder, into the prepared egg batter. Ensure both sides are well-coated with the egg mixture. Gently spread it out to get an even coating.
Step 5
Heat a frying pan over medium-low heat and add a very small amount of cooking oil. Carefully place the egg-coated pork belly flaps one by one onto the pan. Be mindful of the heat; if the pan is too hot, the egg coating can burn quickly.
Step 6
Once each side is golden brown, flip the jeon and cook the other side until it’s also golden and crispy. Continue flipping until both sides are beautifully golden brown. Your delicious pork belly flap jeon is now ready!
Step 7
Pork belly naturally releases a lot of fat. Using only a minimal amount of cooking oil in the pan is the secret to preventing greasiness. Too much oil will make the jeon greasy.
Step 8
Let’s make Ryu Soo-young’s ‘Sesame-Vinegar-Soy Sauce’ for dipping. In a bowl, combine 3.5 tablespoons of soy sauce, 3 tablespoons of sesame oil, 2 tablespoons of vinegar, and 2 tablespoons of sugar. Add a little finely minced onion. Stir everything together well until the sugar dissolves to create a flavorful dipping sauce.
Step 9
If you have any leftover egg batter, you can mix in some frying powder, black sesame seeds, and a pinch of salt to make a batter for zucchini jeon. It’s a tasty way to use up any remaining ingredients!
