Saewoo Jeon

Pat the 400 grams of shrimp very dry with paper towels. If the shrimp are large, make a few shallow cuts on the underside to prevent curling during cooking.

In a medium bowl, combine the dried shrimp with 2 grams of fine sea salt, 1 gram of ground black pepper, 10 grams of minced garlic, 20 grams of finely chopped scallions, and 5 grams of toasted sesame oil. Mix gently to coat the shrimp evenly.

Prepare two shallow dishes. In the first dish, place 50 grams of all-purpose wheat flour. In the second dish, whisk 150 grams of large eggs with 3 grams of fine sea salt until well combined.