Crispy Delight: Chef Lee Yeon-bok’s Signature ‘Menbosha’ Recipe
Crispy Delight: Chef Lee Yeon-bok’s Signature ‘Menbosha’ Recipe
Make Chef Lee Yeon-bok’s Famous ‘Menbosha’ at Home! Featured on ‘What Would the Locals Eat?’
Experience the ultimate crispy texture that makes Chef Lee Yeon-bok’s ‘Menbosha’ legendary! This signature dish, featured on the tvN show ‘What Would the Locals Eat?’, is surprisingly easy to make with common ingredients. Perfect for a weekend treat, a special occasion, or to impress your guests. Get ready to create this delightful deep-fried sandwich right in your own kitchen!
For the Menbosha- Shrimp (peeled and deveined)
- Bread slices
- Cornstarch
- Egg whites
- Black pepper to taste
For the Dipping Sauce- 1 Tbsp Oyster sauce
- 1 Tbsp Ketchup
- 1 tsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (or honey)
- 1 tsp Minced garlic
- 1 Tbsp Oyster sauce
- 1 Tbsp Ketchup
- 1 tsp Vinegar
- 1 Tbsp Sugar
- 1 Tbsp Corn syrup (or honey)
- 1 tsp Minced garlic
Cooking Instructions
Step 1
First, prepare the bread that will form the outer layer of your ‘Menbosha’. Trim off the crusts from the bread slices. Then, cut each slice into four equal square pieces. Don’t discard the crusts! You can freeze them and later use them to make delicious homemade croutons or rusks. I’ll share a rusk recipe soon too!
Step 2
It’s time to prepare the star ingredient: shrimp! Fresh shrimp are particularly good this season. Rinse the shrimp gently under running water. Then, carefully peel off the shells and remove the heads. Be cautious of the sharp pointy parts of the shrimp to avoid any cuts.
Step 3
You can choose whether or not to devein the shrimp. (I skipped this step to save time!) Finely mince the shrimp meat using a knife. If you prefer a chewier texture with noticeable shrimp pieces, mince it less finely. In a bowl, combine the minced shrimp with a pinch of black pepper, egg whites, cornstarch, and a small amount of water. Mix everything thoroughly until well combined.
Step 4
If the minced shrimp mixture seems a bit too chunky, you can pulse it a few times in a food processor or blender for a smoother consistency. Now, take a piece of the prepared bread and generously spread the shrimp mixture evenly over it, like making a sandwich. Gently press another piece of bread on top to complete the sandwich. Press down lightly to ensure the filling is well-contained.
Step 5
It’s time for the exciting part: frying! Heat a sufficient amount of cooking oil in a pan or pot to about 170-180°C (340-355°F). Carefully place the bread sandwiches into the hot oil. Fry them for about 3-4 minutes on each side, or until they turn a beautiful golden brown and become wonderfully crispy. Be mindful of oil splatters; wearing an apron is recommended. Adjust the heat to maintain a consistent oil temperature.
Step 6
While the ‘Menbosha’ is frying to perfection, let’s whip up a delicious dipping sauce to complement it! In a small bowl, combine 1 tablespoon of oyster sauce, 1 tablespoon of ketchup, 1 teaspoon of vinegar, 1 tablespoon of sugar, 1 tablespoon of corn syrup (or honey), and 1 teaspoon of minced garlic. Stir well until the sugar is dissolved. This sweet, tangy, and savory sauce is the perfect accompaniment.
Step 7
Once golden and crispy, remove the ‘Menbosha’ from the oil and place them on a wire rack or paper towels to drain any excess oil. Arrange the finished ‘Menbosha’ on a serving plate and serve immediately with the prepared dipping sauce. You’ll be amazed at how close this homemade version comes to the renowned taste from Chef Lee Yeon-bok’s restaurant, ‘Mokran’! Enjoy the delightful contrast of crispy exterior and succulent shrimp filling. For a more detailed visual guide, please check out the YouTube link provided!
