Crispy Yeongeun Jeon (Pan-Fried Lotus Root) with Squid
A savory pancake made by stuffing blanched lotus root holes with a seasoned minced squid filling and pan-frying until golden brown.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This special savory pancake is made by carefully stuffing the holes of crisp lotus root with finely minced squid and vegetable filling before pan-frying. The chewy texture of the squid pairs wonderfully with the crispness of the lotus root, making it great as a side dish or as an anju pairing with makgeolli.
- Servings
- about 2–3 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Braised lotus root ingredients
- Lotus root300 g
- Vinegar1 tbsp
- Water4 cups
Braising sauce
- Bottled water3 cups
- Soy sauce3 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
Yeongeun jeon ingredients
- Lotus root300 g
- Squid body1/2
- Red chili pepper1
- Cheongyang chili pepper (hot green chili)2
- Onion1/4
Filling seasoning
- Potato starch2 tbsp
- Salt0.5 tsp
- Toasted sesame oila little
- Ground black peppera little
- Among the blanched lotus root slices, pick the ones with larger holes to pan-fry so the seasoned filling can be stuffed inside.
- Instead of squid, you can also use shrimp meat, beef, or pork.
Steps
Peel the lotus root and slice it to a thickness of about 2-3 mm.
Pour in enough water to submerge the lotus root, add 1 tbsp vinegar, and blanch lightly.
Rinse in cold water and drain well.
Add all the braising sauce ingredients except the toasted sesame oil and toasted sesame seeds, and bring to a boil.
Once it begins to boil, add the blanched lotus root and braise over low heat.
When the liquid is reduced and shallow, you can add sugar if you want it sweeter.
I just braised it as is.
Finish at the end with toasted sesame oil and toasted sesame seeds.
From the blanched lotus root, I picked slices with large holes to make pancakes.
I chose only the large-holed ones because the seasoned filling will be stuffed into the holes.
Finely mince the squid and all the vegetables.
If you mince them too coarsely, barely any will fit into the holes, so it is best to mince them finely even if it is a bit troublesome.
Instead of squid, shrimp meat, beef, or pork is also good.
Combine the minced squid, onion, and chili peppers together, then mix with the potato starch, salt, ground black pepper, and toasted sesame oil.
Coat the drained lotus root with flour and set aside.
Press the filling firmly into the holes of the lotus root to fill them.
Since there was plenty of lotus root, I used up all the filling.
Coat the lotus root in beaten egg and pan-fry in an oiled pan until golden brown.
Ppunwife's tips
- When the braising liquid for the braised lotus root becomes shallow, you can add sugar if you want it sweeter.
- If you mince the filling ingredients too coarsely, barely any will fit into the holes, so it is best to mince them finely even if it is a bit of work.
FAQ
Can I use ingredients other than squid for the filling?
Finely minced shrimp meat, beef, or pork also works very well instead of squid.
What size lotus root is best for making pancakes?
Since you need to stuff the seasoned filling into the holes, it is much easier if you select blanched lotus root slices that have larger holes.
Is there anything to keep in mind when mincing the filling ingredients?
If the pieces are large, they will not fit well into the lotus root holes, so it is best to mince the squid and vegetables finely even if it is extra effort.
