Dish

Yukjeon

Yukjeon is typically made with zucchini, eggplant, or mushrooms. The vegetables are sliced thinly and coated in a mixture of flour, egg, water, and salt. They are then pan-fried until crispy. Yukjeon is often served with a dipping sauce made with soy sauce, vinegar, and sliced scallions.

Asian cuisine› East Asian cuisine› Korean cuisine

Snack

Origins and history

Yukjeon is a traditional Korean dish that has been enjoyed for centuries. It is believed to have originated in the Joseon Dynasty (1392-1910).

Dietary considerations

Yukjeon is suitable for vegetarians and can be made gluten-free by using a gluten-free flour. It may contain eggs.

Variations

There are many variations of yukjeon, including those made with different vegetables or spices. Some recipes also call for the addition of meat or seafood.

Presentation and garnishing

Yukjeon is typically served on a plate or platter, garnished with sliced scallions or sesame seeds. It can also be served on a bed of lettuce or other greens for added color and texture.

Tips & Tricks

To make yukjeon extra crispy, be sure to pat the vegetables dry before coating them in the flour mixture. You can also add a pinch of baking powder to the coating to help it puff up and become even more crispy.

Side-dishes

Yukjeon can be served as a snack or side dish, or as a main dish with rice and other vegetables. It pairs well with a variety of Korean dishes, such as bulgogi or bibimbap.