Simple Pollock Jeon (Korean Pan-Fried Fish Cakes): An Easy Recipe for Beginners
Let’s Make Delicious Pollock Jeon Easily at Home!
Many people find making ‘jeon’ (Korean savory pancakes) to be a bit intimidating. I’ve brought you a super simple method to make pollack jeon that anyone can master. This recipe focuses on ease and speed without compromising on the delicious, tender texture and satisfying crispiness.
Pollock Jeon Ingredients- 1 pack pollack fillets (thawed)
- 3 large eggs
- 8 tablespoons Korean pancake mix (buchim garu, approx. 80g)
- Pinch of salt (approx. 1/4 tsp)
- Pinch of black pepper (approx. 1/8 tsp)
Spicy Soy Dipping Sauce- 1.5 tablespoons soy sauce
- 1/3 tablespoon vinegar
- 1/2 tablespoon gochugaru (Korean chili flakes)
- 1/2 Korean chili pepper (e.g., Cheongyang pepper), thinly sliced or minced
- 1.5 tablespoons soy sauce
- 1/3 tablespoon vinegar
- 1/2 tablespoon gochugaru (Korean chili flakes)
- 1/2 Korean chili pepper (e.g., Cheongyang pepper), thinly sliced or minced
Cooking Instructions
Step 1
If using frozen pollack fillets, thaw them in the refrigerator overnight or at room temperature on the day of cooking. Once thawed, gently pat the fillets dry with paper towels. This step is crucial to ensure the batter adheres well and the jeon fries up crispy.
Step 2
Arrange the thawed pollack fillets in a single layer on a large plate or tray, ensuring they don’t overlap. Lightly season one side of each fillet with a pinch of salt and pepper. Seasoning one side is sufficient as the flavors will distribute during cooking.
Step 3
In a separate bowl, crack the 3 eggs and whisk them thoroughly until smooth. Removing the chalazae (the white stringy bits) will result in a more tender coating.
Step 4
Sprinkle 8 tablespoons of buchim garu (Korean pancake mix) evenly over the seasoned pollack fillets. Coat each fillet generously, then stack them neatly to one side as you work.
Step 5
By coating the fillets in batches and stacking them, you’ll minimize mess and streamline the cooking process, making it much more efficient and less daunting.
Step 6
Dip each coated pollack fillet into the whisked egg mixture, ensuring both sides are well-covered with the egg wash. Let any excess egg drip off briefly.
Step 7
Heat a generous amount of cooking oil in a non-stick skillet over medium heat. Carefully place the egg-coated pollack fillets into the hot oil and fry until golden brown and crispy on both sides. Adjust the heat as needed to prevent burning. Fry until the fish is cooked through and the exterior is nicely browned.
Step 8
Once fried to perfection, transfer the pollack jeon to a serving plate. For an extra burst of flavor, mix the dipping sauce ingredients (1.5 tbsp soy sauce, 1/3 tbsp vinegar, 1/2 tbsp gochugaru, and thinly sliced 1/2 Cheongyang pepper) and serve alongside. You can finely mince the chili pepper if preferred. The spicy kick from the chili beautifully complements the savory fish.
