Crispy and Savory Dried Pollack Jeon (Daegupojoen)
How to Make Dried Pollack Jeon: A Perfect Makgeolli Snack Recipe
Crispy on the outside, chewy on the inside! This Dried Pollack Jeon (Daegupojoen) is the ultimate snack to pair with Makgeolli (Korean rice wine). Made with simple ingredients, it’s also a wonderful addition to holiday feasts or a hearty side dish for any meal. Follow this detailed recipe for a guaranteed success, even for beginners!
Main Ingredients- Dried Pollack (Daegu-po) 1 pack (approx. 500g)
- Eggs 3
- Jeon Flour (or Pancake Mix) 3 Tbsp
- Salt to taste
- Black pepper to taste
Cooking Instructions
Step 1
If using frozen dried pollack, the best method is to transfer it to the refrigerator the day before to thaw slowly. If you’re short on time, you can thaw the packaged dried pollack by submerging it in cold water before cooking. This helps maintain its firm texture and prevents it from falling apart.
Step 2
Pat the thawed dried pollack dry with paper towels. Leftover moisture can make the jeon soggy. Spread the dried pollack out flat and lightly coat both sides with jeon flour (or all-purpose flour). Then, dip it thoroughly in the beaten egg mixture. Ensuring the egg coats evenly will help the jeon cook beautifully and achieve a golden color.
Step 3
Here’s the secret to delicious fish jeon: 1. Spread the thawed dried pollack flat and pat it completely dry with paper towels. 2. Lightly season with salt and pepper; this not only removes any fishy odor but also enhances the savory flavor. 3. Lightly coat the surface of the dried pollack with jeon flour. 4. Dip the coated pollack in beaten egg, then pan-fry in a generous amount of oil over medium-low heat until golden brown on both sides. Be cautious not to cook over high heat, as this can burn the outside while leaving the inside undercooked.
Step 4
If you don’t have jeon flour, you can use all-purpose flour or glutinous rice flour. Using glutinous rice flour will result in an even crispier and chewier texture. Heat a generous amount of oil in a pan over medium-low heat and cook the jeon, flipping occasionally, until golden brown on both sides. Since dried pollack can be thick, avoid flipping too frequently to prevent it from breaking apart. Tilting the pan and basting with oil as it cooks will help achieve extra crispiness.
Step 5
For a more visually appealing and flavorful jeon, consider adding garnishes. Topping with crown daisy, thinly sliced green and red chilies adds beautiful color and a hint of spice. Alternatively, you can mix finely chopped chives or finely diced carrots into the egg mixture for added nutrition and flavor.
Step 6
Dried pollack has a satisfyingly chewy texture due to its thickness. Its generous size means it cooks relatively quickly, making the preparation process less time-consuming. The impressive size also makes it a great dish for entertaining guests.
Step 7
Nutritious and easy to make, Dried Pollack Jeon is an excellent choice for holiday preparations, a daily side dish, or a delightful Makgeolli snack. For a healthier version, use less oil and opt for glutinous rice flour instead of jeon flour for a lighter, more wholesome taste.
Step 8
Enjoy your freshly made, warm Dried Pollack Jeon with a side of soy dipping sauce or spicy cho-gochujang (red chili paste sauce) according to your preference. As the weather cools down in autumn, let this savory and delicious jeon awaken your appetite!
