Eojeon-beop (Fish Fritters) — opening recipe of the Fish & Meat section
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mullet or any fish/meat
- soy sauce
- sesame oil
- fine wheat flour
Instructions
- Slice deep-fleshed mullet (or any fish/meat) thin and even, without ragged edges.
- Dress in soy sauce and oil.
- Coat with fine wheat flour and fry in oil.