Cooks this dish for paying guests · Verified chef · Answers buyers directly
45 min total35 min hands-onServes 2Medium
This recipe has reached the top of the ladder
LEGEND → —Dongnae style: scallions laid down first, seafood on top, egg poured over at the end.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Spring onions000 g
Squid000 g
Prawns000 g
Clams000 g
Plain flour000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Picking spring onions thin enough to lie flat
The flip, with a plate and no panic
Pan heat: why it goes down after the first side
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 15 of the 18 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: turning it in one piece — step 11 of 18.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Choi Eun-ju watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Laying the onions in one direction
Pressing down once and never again
Adding oil around the rim mid-cook
The flour blend and water temperature that give a crisp edge with a soft middle, plus how much oil the pan really needs.
Written by Choi Eun-ju. Visible only to people who bought this recipe.
Read it — $14.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
599 people cooked it, 89% got it right, and that is the entire reason it costs $14.99 rather than nothing. It has reached the top of the ladder.
One payment · Yours for good · No subscription
