Modeumjeon Recipe

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Lynn Clay


This is a traditional dish for a Korean feast. However, this dish can be easily made and enjoyed as an appetizer or side dish along with any meal any day of the year.


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10 Min
15 Min
Pan Fry


  • 1
  • 20
    shrimp, medium to large
  • ·
    salt and pepper
  • 3
  • 1/2 c
  • ·
    vegetable oil

  • 1 Tbsp
    soy sauce
  • 1 Tbsp
    rice vinegar
  • pinch
  • 1/2 tsp

How to Make Modeumjeon


  1. Slice the zucchini into 1/3-inch rounds. Lightly salt both sides and set aside at least for 20 minutes. Pat dry excess water with a paper towel.
  2. Peel and devein the shrimp. Butterfly but do not cut through. Sprinkle with salt and pepper. Let sit for 15 minutes.
  3. Dip both sides of ingredients in flour, one piece at a time.
  4. Heat 1 T oil in skillet over medium heat. Dip each piece one at a time in the beaten egg, and carefully place in the heated skillet.
  5. Mix up Dipping ingredients.
  6. Cook for 1 to 2 minutes each side, adding more oil if needed, until slightly golden.
  7. Repeat until all the ingredients are pan fried. Add an additional tablespoon of oil each time.
  8. Serve warm with dipping sauce.

Printable Recipe Card

About Modeumjeon

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Korean

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