Korean Fish Juhn | Sangsun Juhn


Sangsun Juhn | 생선전

Fish Juhn

Ingredients

1/2 pound fresh grouper filets or any similar white fish filets*
1 to 2 teaspoons kosher salt
freshly ground black pepper or white pepper
2 extra large eggs
1/3 cup flour
canola oil

Optional garnish:
Sookat(edible chrysanthemum leaves, also known as Shingiku and Tung Ho), thinly sliced red pepper or green pepper rings, shilgochu (dried red pepper strips)

*If using frozen filets, after thawing, place the filets in a paper towel lined tray to drain the excess liquid.

Dipping Sauce (per person)
1 tablespoon soy sauce
1 tablespoon apple cider vinegar or white vinegar
1 tablespoon water
pinch freshly ground black pepper

In a glass measuring cup, combine desired amount of the dipping sauce. Pour in individual dishes, one for each person.



Fish Juhn

Blot the filet with a paper towel. Using a sharp knife, slice on a bias to 1/5 inch thick pieces.




Fish Juhn

Sprinkle both sides with kosher salt and freshly ground black pepper. You can also use ground white pepper.




Fish Juhn

Beat the eggs in a bowl. Place the flour in a separate bowl.




Fish Juhn

Dust with flour shaking off the excess. Transfer them on a parchment lined tray in one layer.




Juhn Cooking

Heat a pan on medium heat. After the pan has been heated, add the oil.




Juhn Cooking

Spread the oil evenly so that the whole surface is well coated.




Fish Juhn

Place 4 to 5 pieces in the beaten eggs. Coat both sides one at a time and place it in the pan.




Fish Juhn

Repeat with the pieces placing them about 1/2 inches apart until the pan is full. Cook for about a minute on medium to medium low heat.

Fish Juhn
If desired, place the garnish on top





Fish Juhn

Turn them over and cook just until golden.




Fish  Juhn

Drain the excess oil by placing the cooked pieces on top of a paper towel in one layer. Repeat the cooking steps with the rest of the pieces in batches.




Fish Juhn

Transfer to a serving platter showing the presentation side. Serve with a dipping sauce.

Cook’s Note: Essential Steps to Making Juhn

Clean Pan:

Before cooking each batch, wipe the pan clean with a paper towel. Add the oil and spread evenly.


Adding Additional Oil:

Juhn Oil

Drizzle a couple teaspoons of oil as needed around the perimeter of the pan in a circular motion. This will allow for the cold oil to heat up and spread evenly in the pan. Do not add on top of the cakes or in the middle.