Saengseon & Saeu Jeon (Pan-Fried Fish and Shrimp)
Photo: Ripple Qian / Unsplash
Thin slices of white fish and butterflied shrimp dusted in flour, dipped in egg and pan-fried until golden — Korea's festive jeon, served with a tangy soy-vinegar dipping sauce.
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Pat the fish and shrimp dry and season lightly with salt and white pepper. Rest for 10 minutes, then pat dry again.
Flour and egg
Dust each piece in flour, shake off the excess, then dip in the beaten egg.
Pan-fry
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Dipping sauce
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Season
Pat the fish and shrimp dry and season lightly with salt and white pepper. Rest for 10 minutes, then pat dry again.
Flour and egg
Dust each piece in flour, shake off the excess, then dip in the beaten egg.
Pan-fry
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Dipping sauce
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Jeon — ingredients coated in flour and egg and pan-fried — are essential at Korean holidays like Chuseok and Seollal, and at jesa, the ancestral memorial rites, where fish jeon is a traditional offering.
Families often spend a whole afternoon frying platters of jeon together before the holiday.
⭐ Why It's Famous
Delicate, golden and lightly crisp, fish and shrimp jeon are the taste of a Korean holiday table.
💡 Fun Fact
On rainy days many Koreans crave jeon with makgeolli rice wine — some say the sizzle of frying sounds like rain.
Korea
37.57°N, 126.98°E
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