Crispy and Savory Pollack Jeon (Korean Pan-Fried Fish Cakes)
#KoreanHolidayFood #PollackJeon #NationalDish #KidsMeal #Appetizer
A must-have on any Korean holiday table, Pollack Jeon is a crowd-pleaser! With its crispy exterior and moist, delicate interior, it’s sure to delight children and serve as an excellent accompaniment to drinks for adults. Make your next special occasion even more enjoyable with this flavorful and lovingly prepared Pollack Jeon.
Pollack Jeon Ingredients- 1 pack of cleaned pollock fillets
- 3 fresh eggs
- 1 teaspoon fine salt
- 1 cup Korean pancake mix (buchim garu, measured with a paper cup)
- 1/2 cup breadcrumbs for extra crispiness
- A pinch of ground black pepper for odor removal
- 1 ladleful of ice cubes (optional, for a softer texture)
Magical Soy Dipping Sauce- 1/2 onion, finely chopped
- 1 Korean green chili pepper (cheongyang chili), finely chopped
- 1 teaspoon gochugaru (Korean chili flakes)
- 4 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar
- 1/2 onion, finely chopped
- 1 Korean green chili pepper (cheongyang chili), finely chopped
- 1 teaspoon gochugaru (Korean chili flakes)
- 4 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar
Cooking Instructions
Step 1
First, pat the pollock fillets thoroughly dry with paper towels. Using fresh pollock will ensure the best flavor. Season the fillets with a sprinkle of salt and black pepper. This step helps to enhance the natural taste of the fish.
Step 2
Now, let’s prepare the magical soy dipping sauce that will elevate your Pollack Jeon! Finely chop half an onion. If using, finely chop one Korean green chili pepper, removing the seeds first. You can adjust the amount of chili pepper to your preference for spice.
Step 3
In a small bowl, combine the chopped onion and green chili pepper. Add 1 teaspoon of gochugaru, 4 tablespoons of soy sauce, 1 tablespoon of vinegar for a tangy kick, and 1 teaspoon of sugar for a touch of sweetness. Stir everything together until well combined to create a delicious dipping sauce.
Step 4
In a larger bowl, add 1 cup of Korean pancake mix (buchim garu, measured with a paper cup). Crack in 3 eggs and add 1/2 cup of breadcrumbs. Whisk everything together until a smooth batter forms. Ensure there are no lumps.
Step 5
Add about 1 ladleful of ice cubes to the batter. Adding ice makes the batter colder, which helps the Pollack Jeon become crispier and improves its texture. This step is optional but highly recommended!
Step 6
Gently coat the seasoned pollock fillets with the prepared batter. Make sure each piece of fish is evenly covered. Be gentle to avoid breaking the delicate fillets.
Step 7
Heat a non-stick pan over medium-low heat. Carefully place the battered pollock pieces onto the hot pan. It’s important to control the heat to prevent burning. Cook until golden brown on one side, then flip and cook the other side until evenly golden and cooked through.
Step 8
Arrange the beautifully golden-brown Pollack Jeon on a serving plate. Serve immediately with the prepared magical soy dipping sauce. This dish is perfect as a side for children’s meals or as a delightful appetizer for adults. Enjoy your delicious homemade Pollack Jeon!
