'Manmulsang': The Secret to Keeping the Coating on Jeon? Add Just 'This' to Keep Them from Getting Greasy and Make Them Last Longer!

Jeon cooked for Chuseok can easily taste heavy and greasy when eaten the next day. How should they be prepared to stay delicious longer?

Park Hyo-soon, a master cook from a head family with 200 years of tradition, recommended ginger juice as the secret to three-color jeon that remain delicious even after being stored. Adding ginger juice to the beaten eggs before frying gives the jeon a subtle ginger aroma that cuts through the richness and leaves a clean aftertaste.

Mixing potato starch and flour in a 1:1 ratio combines the gluten in the flour with the stickiness of the potato starch, helping the coating adhere firmly.

Ingredients: pollock, beef, Korean zucchini, crown daisy, chili pepper, salt, ground pepper, 3 eggs, 1 tablespoon ginger juice (the secret ingredient), 1 cup flour, 1 cup potato starch

1. Firmly press the thawed pollock with paper towels to remove moisture.

2. Season the dried pollock with salt and pepper.

3. Brush sesame oil over the surface to keep the pollock from falling apart.

4. Beat 3 eggs and add 1 tablespoon of ginger juice.

(Ginger creates a clean aftertaste and helps prevent the oil from oxidizing, avoiding a stale oily smell.)

5. Mix 1 cup potato starch and 1 cup flour in a 1:1 ratio.

(This keeps the coating firmly attached.)

6. Adjust the heat between medium and low while coating the pollock in the flour-starch mixture and then the beaten eggs.

7. Garnish with crown daisy and red chili pepper, then fry until golden brown.

8. Coat the seasoned Korean zucchini and beef with the flour and potato starch mixture in a 1:1 ratio.

9. Dip them in the beaten eggs mixed with ginger juice and fry them in a pan.

[FAM Times = Reporter Lee Da-rae]