Saeu-jeon (Shrimp Jeon)

Ingredients

Equipment Needed

• •Small sharp knife or paring knife
• •Wide nonstick skillet or well-seasoned skillet, 10 to 12 inches
• •Shallow dishes for flour and egg
• •Cooling rack or paper towel-lined tray

Instructions

1. 1

   Prepare the shrimp

   Peel the shrimp but leave the tails attached. Run a small knife along the back of each shrimp to remove the vein, then cut a little deeper so the shrimp opens like a book without separating. Press it flat with your fingers. This is the shape the dish lives or dies by: flat shrimp cooks evenly, curls less, and gives the egg a proper surface to cling to.

2. 2

   Score and season

   Make 3 shallow crosswise cuts on the inside curve of each butterflied shrimp, just enough to relax the muscle. Pat very dry with paper towels. Sprinkle the shrimp with the salt, pepper, and cheongju if using, then let them stand 10 minutes. The salt is measured lightly because shrimp already carries sweetness and sea; you are seasoning it, not hiding it.

3. 3

   Set up coating

   Put the flour in a shallow dish. Beat the eggs, extra yolk, chopped scallion, and 1 teaspoon oil in another shallow dish until no streaks remain. The extra yolk gives a deeper yellow coat without making the batter thick. Keep both dishes near the stove, because coated shrimp should not sit around getting pasty.

4. 4

   Flour lightly

   Dust each shrimp in flour on both sides, then tap off every loose bit. You want a thin dry film, not a white jacket. Too much flour turns the egg coat heavy and makes the pan oil dirty; just enough flour lets the egg hold.

5. 5

   Dip in egg

   Dip the floured shrimp into the egg mixture, letting the excess drip back into the bowl. Lay each piece flat on a tray as you work. If you are using red chili, press one thin slice onto the cut side of a few shrimp after dipping. It is there for color on a holiday platter, not for heat.

6. 6

   Pan-fry gently

   Heat 2 tablespoons oil in a wide nonstick or well-seasoned skillet over medium heat. When the oil thins and shimmers, lay in the shrimp cut side down, leaving space between pieces. Cook 90 seconds to 2 minutes, until the underside is pale gold and the shrimp is turning pink at the edges. Turn once and cook 60 to 90 seconds more. High heat browns the egg before the shrimp cooks; medium heat gives you sweet shrimp and a clean yellow coat.

   Wipe the pan between batches if browned egg bits collect. Holiday jeon should taste clean, and old browned crumbs make the next batch taste tired.
7. 7

   Drain and serve

   Move the shrimp to a rack or paper towel-lined tray, tail ends all facing one direction so they keep their shape. Add the remaining oil only as needed for the next batch. Stir together the soy sauce, rice vinegar, water, and sesame seeds for a sharp dipping sauce. Serve the saeu-jeon warm or at room temperature, but do not cover it tightly while it rests, or the egg coat softens.

Chef Tips

• •Buy large raw shrimp, not cooked shrimp. Cooked shrimp tightens a second time in the pan and turns tough before the egg has a chance to set.
• •Frozen shrimp is acceptable if that is what your market has. Thaw it overnight in the refrigerator, drain it well, and pat it dry twice. Wet shrimp throws off the flour and spits in the oil.
• •Do not make a batter. Saeu-jeon is flour and egg, separate and thin. If you mix them into one thick coating, you have changed the dish into something heavier.
• •A nonstick skillet is a safe modern vessel here. 시대가 바뀌면 음식도 바뀌어야 해요. When times change, food must change too. The safe corner to cut is the pan, not the butterflying or the gentle heat.
• •For a platter, fry pale foods first and stronger-smelling jeon later. Shrimp before kimchi-jeon, always. Oil keeps memory better than some people.

Advance Preparation

• •The shrimp can be peeled, deveined, butterflied, scored, and refrigerated up to 8 hours ahead. Keep them covered and dry, then season only 10 minutes before coating.
• •The dipping sauce can be mixed up to 2 days ahead and refrigerated. Stir before serving so the sesame does not sit in one corner.
• •Saeu-jeon is best the day it is fried. For a holiday table, fry it up to 3 hours ahead and hold it uncovered at room temperature, then refresh briefly in a dry skillet over low heat. Do not microwave it unless you are willing to lose the clean egg coat.

Frequently Asked Questions

Nutrition Information

1 serving (about 155g)