Soft Pollack Jeon (Pan-Fried Pollack)
♥ [Newlywed Table Recommendation] Melt-in-Your-Mouth Pollack Jeon
Here’s a recipe for pollack jeon that’s perfect for housewarming parties or holiday tables. The savory and delicious aroma will fill your home. With a crispy exterior and a moist, tender interior, paired with a flavorful soy sauce dip, you’ll experience a magical taste that captivates both children and adults. It’s a flavor that makes you want to reach for a glass of makgeolli, so try making it right now!
Pollack Jeon Ingredients
- 1 pack of prepared pollack (thawed and patted dry)
- 4 eggs
- 0.5 Tbsp salt
- Pinch of black pepper
- 2 cups cornstarch
Spicy & Sweet Soy Sauce Dip
- 0.5 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp sugar
- 1 Cheongyang chili pepper (finely chopped)
- 1/4 onion (finely minced)
- 0.5 Tbsp red pepper flakes (gochugaru)
- 3 Tbsp soy sauce
- 1 Tbsp vinegar
- 1 tsp sugar
- 1 Cheongyang chili pepper (finely chopped)
- 1/4 onion (finely minced)
Cooking Instructions
Step 1
Thaw the frozen pollack under running water or slowly in the refrigerator beforehand. Once thawed, thoroughly pat the pollack dry with paper towels. This step is crucial to prevent oil splattering or a soggy texture when frying.
Step 2
Season the dried pollack with 0.5 Tbsp of salt, sprinkling evenly. Then, add a pinch of black pepper to taste. This helps to eliminate any fishy odor and enhances the overall flavor.
Step 3
Crack 4 eggs into a bowl and whisk them gently to break up the egg whites, creating a smooth mixture. Prepare the cornstarch by spreading it generously on a wide plate.
Step 4
Place the seasoned pollack onto the cornstarch and press down firmly on both sides to coat it evenly with a layer of starch. It’s important to apply a thin, uniform coating.
Step 5
Dip the starch-coated pollack into the whisked egg mixture, ensuring both sides are fully coated with the egg wash. Make sure the coating is substantial enough so it doesn’t fall off during frying.
Step 6
Before placing the egg-coated pollack into the pan, heat a generous amount of oil over low heat. Once the pan is preheated, carefully place the pollack pieces in the pan. Maintain medium-low heat and fry until golden brown and crispy on both sides, flipping occasionally. Avoid overcrowding the pan; cook in batches according to your pan size to ensure even cooking without burning.
