Korean fish-sausage jeon (소세지 부침) is one of the most popular lunch box side dishes from the good old days. When sausage was introduced to Koreans for the first time, it was big hit. Since then, Koreans started to make their own fish sausage like this. Later, we started eating ham, and ham eventually replaced fish sausage in different kinds of Korean food such as kimbap, salad, jeon, etc. Slowly this fish sausage became less popular and is an old fashioned food now. Sometimes I miss this dish. It brings back my school day memories, and it still tastes good to me.
Yield: 1½ Dozen Pieces
Short Korean Lesson
- SoSaeJi (소세지) = Sausage
- Ham (햄) = Ham
- 6 oz Korean Fish Sausage
- ⅛ Cup Flour
- 1 Egg
- 1 Pinch Salt For Egg
- Some Oil For Frying
Slice the fish sausage into ¼-inch pieces. You will get about 18 pieces.
Break one egg and add 1 pinch of salt to it. Mix well.
On a plate, spread out ⅛ cup of flour.
Cover the sausage with some flour.
Dip the flour covered sausage into the egg mixture.
Place the sausage pieces in a generously oiled and heated pan. Fry them on medium or medium-high.
It is done when both sides of the sausage become golden brown.
Try this simple but delicious recipe someday. 😉