Lee Yeonbok's recipe for eel kkanpunggi is amazing
Chef Lee Yeonbok, the master of Chinese food You're doing a great job on broadcasts these days. Chef Lee Yeon-bok recently taught me how to make eel kkanpunggi. I bought eel to help my family stay healthy and made eel kkanpunggi. The crispy and salty outside, soft and light inside, is unforgettable. The reason why I eat a lot of eel as a healthy food is because This is because eel is rich in vitamin A and high-protein foods strengthen the body's resistance.
4 serving
Within 30 minutes
세미짱
Ingredients
  • Eel
    5ea
  • Salt
    little
  • ground pepper
    little
  • ginger juice
    little
  • cooking wine
    1T
  • leek
    1ea
  • Green pepper
    1ea
  • Red pepper
    1ea
  • potato starch
    1.5cup
  • Water
    4T
  • Cooking oil
    6T
  • Eggs
    1/2ea
  • Soy sauce
    1T
  • Oyster sauce
    2T
  • Sugar
    1T
  • Vinegar
    2T
  • Water
    2T
Cooking Steps
STEP 1/8
Cut the eel into bite-sized pieces and marinate it in salt pepper, ginger juice, and cooking wine.
STEP 2/8
Chop the green onions
Chop up the green and red peppers.
STEP 3/8
Please make a batter.
STEP 4/8
If you add eel and mix it together, the batter becomes soft.
STEP 5/8
Fry the eel in 180 degrees oil.
STEP 6/8
Grease the pan and stir-fry the chopped green onions and peppers.
STEP 7/8
Add the seasoning and boil it
STEP 8/8
Add the fried eel and stir-fry while mixing well.
Cooking review
5.00
score
  • 458*****
    score
    It tastes spicy
    2017-08-28 11:50
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