Ryu Soo-young’s Super Simple Pollock Roe Pancake (Dongtaejeon): A Must-Have for Holidays, Zero Fishy Taste!
Ryu Soo-young’s Dongtaejeon from ‘Convenience Store Restaurant’: Easy and Delicious Holiday Fish Pancake Recipe Using Frozen Pollock
A must-have dish for holiday feasts, savory and golden-brown pancakes! Among them, the delicate pollock roe pancake (Dongtaejeon) is loved by everyone, young and old. However, making pancakes for the holidays can be a hassle, and fish pancakes in particular can be intimidating due to their potential fishy smell. This recipe is for a super simple Dongtaejeon introduced by Ryu Soo-young on ‘Convenience Store Restaurant.’ It uses frozen pollock and shares a secret to perfectly eliminating any fishy taste. Since pre-cleaned frozen pollock fillets are readily available in stores, anyone can easily follow this recipe. Even those who don’t typically enjoy fish pancakes can make this one as easily and quickly as frying an egg. Despite using frozen fish, a simple pre-treatment process removes any fishiness, leaving only a tender and savory flavor. As the weather cools and the rain falls, this nutritious Dongtaejeon is even more delicious to enjoy! I’ll guide you step-by-step through Ryu Soo-young’s easy and simple Dongtaejeon recipe from ‘Convenience Store Restaurant.’
Ingredients- 600g frozen, cleaned pollock fillets
- 1L water
- 2 Tbsp salt
- 1 Tbsp vinegar
- 3-4 eggs
- 2 cups pancake mix (buchim garu)
Cooking Instructions
Step 1
Typically, you’ll be using pre-cleaned frozen pollock fillets. The most crucial step for a delicious pollock pancake without a fishy smell is the thawing method. Absolutely avoid methods like immersing in hot water to speed up thawing. Instead, let the fillets thaw naturally in the refrigerator for at least 12 hours, then lightly rinse them under cold water.
Step 2
Here’s an important pre-treatment step that determines the taste of your Dongtaejeon. In a bowl, combine 1L of water with 2 Tbsp of salt and 1 Tbsp of vinegar, mixing well. The vinegar helps firm up the fish flesh, effectively removes any fishy odor, and enhances the savory flavor.
Step 3
Now, add the thawed pollock fillets to the prepared salt and vinegar water. Let them soak for 5 minutes. This step alone significantly reduces the fishy smell, resulting in a much cleaner taste.
Step 4
After 5 minutes, drain the pollock fillets using a colander and discard the pre-treatment salt and vinegar water. You can also rinse them lightly under running water.
Step 5
The key to a great Dongtaejeon is to remove as much moisture as possible. If moisture remains, the pancake mix will stick too thickly, and a fishy taste can persist. Spread a layer of paper towels on a flat surface, place the pollock fillets on top, and cover them with another layer of paper towels. Gently press down to absorb excess moisture. This ensures the pancake mix adheres thinly and evenly.
Step 6
Now it’s time to prepare the pancake mix. Spread about 2 cups of buchim garu (Korean pancake mix) on a wide plate or shallow pan. Commercial buchim garu usually contains seasonings for a good flavor, but if you’re using plain flour, add a pinch of salt. Buchim garu includes various flavor enhancers that contribute to a delicious outcome.
Step 7
Prepare 3 to 4 eggs in a bowl and whisk them well. Using 3 eggs provided just the right amount to thinly coat all the pollock fillets.
Step 8
Preheating the pan is crucial before frying. Pour a generous amount of cooking oil into the pan, enough to cover the bottom and slightly submerge the pancakes. Heat the oil over medium-high heat initially, then reduce to medium-low heat once the oil is hot. Cooking over medium heat can easily burn the pancakes, so maintaining medium-low heat is key.
Step 9
First, coat the well-drained pollock fillets thinly and evenly with the pancake mix. Because the moisture has been removed, the coating will be nice and thin.
Step 10
Next, dip the pancake-coated pollock fillets into the whisked egg mixture, ensuring a thin coating. A thinner egg layer results in a more delicate and flavorful pancake. Dip and immediately lift to place them in the preheated pan.
Step 11
Cook the Dongtaejeon slowly over medium-low heat. It’s important for the inside to cook thoroughly without burning the outside. Cook for about 2-3 minutes per side until golden brown.
Step 12
Once one side is golden brown, carefully flip the pancake and cook the other side over medium-low heat until it’s also golden brown. Continue flipping as needed to ensure even cooking.
Step 13
Your delicious Dongtaejeon is ready when both sides are a rich golden brown! I plan to make this again for my family to enjoy during the upcoming holidays. Just the sizzle and aroma of frying pancakes bring back the festive holiday spirit. Reduce the hassle and maximize the flavor with Ryu Soo-young’s frozen pollock pancake recipe for a warm and delicious meal.
