I need to make jeon too, so I cut off the bottom of the dooreup and washed it gently to get it. For Dooreup raw fish, put the bottom first in boiling water, add a little salt, and blanch it slightly. As soon as the bottom stem is a little soft, remove it and wash it in cold water and drain. If you blanch it for a long time, the color will change, so be careful.

For Dooreupjeon, mix half-and-half pancake powder and fry powder, knead it slightly to coat Dooreup. Grease the pan and fry one or two at a time until golden brown.

I liked the scent of Dooreup, so I put less batter on it, so it was greener and more chewy.

Dooreup Sukhoe~ The taste of dipping it in red pepper paste is filled with the smell of spring.

Red pepper paste: red pepper paste 1, sugar 1, vinegar 1, plum extract 1/2 (spoon-based) Red pepper paste: red pepper paste 3, vinegar 3, sugar 1, oligosaccharide 2, cider 2 (spoon-based) Red pepper paste is both good. Make it the way you like it. If you want something more sour, you can add vinegar.