Soft Pollock Pancakes (Dongtaejeon) for Festive Occasions
The Essential Holiday Dish: Making Deliciously Soft Pollock Pancakes
No holiday feast is complete without jeon (Korean pancakes)! Here’s a recipe for dongtaejeon, beloved for its delicate, tender texture. With simple ingredients, you can create this special dish full of care for your festive table.
Main Ingredients- 200g prepared pollock fillets
- Pinch of salt
- Pinch of black pepper
- 3-4 Tbsp all-purpose flour
- 2 large eggs
- 1/2 Korean green chili pepper (for garnish, seeds removed and finely minced)
- 1/2 Korean red chili pepper (for garnish, seeds removed and finely minced)
Cooking Instructions
Step 1
Prepare all the ingredients needed for making dongtaejeon: the prepared pollock fillets, flour, eggs, and the green and red chili peppers for garnish.
Step 2
Pat the pollock fillets dry thoroughly with paper towels. This step is crucial for the flour and egg batter to adhere well and for the pancakes to cook up crispy. Season both sides lightly with salt and pepper.
Step 3
Crack the 2 large eggs into a wide bowl. Using chopsticks, carefully remove the chalazae (the stringy white bits that hold the yolk in place). Removing the chalazae results in a smoother egg batter and improves the texture of the jeon. Whisk the eggs well once the chalazae are removed.
Step 4
Cut the Korean green and red chili peppers in half, remove the seeds completely, and then mince them coarsely. Chopping them roughly, rather than finely, will add a pleasant texture and visual appeal when used as a garnish.
Step 5
Dredge the seasoned pollock fillets in flour, ensuring an even coating on both sides. A thin layer of flour helps the egg batter stick better and prevents the jeon from becoming too thick. Gently shake off any excess flour.
Step 6
Dip the flour-dusted pollock fillets into the whisked egg mixture, coating both sides completely. Make sure the egg batter covers the fish evenly.
Step 7
Place the egg-coated pollock fillets onto a lightly heated pan. Add enough oil to generously coat the pan and cook over medium heat until golden brown on both sides. This step focuses on searing the exterior.
Step 8
Here’s my personal tip for efficiently making a large batch of holiday jeon! First, in a deep frying pan, heat a generous amount of oil over medium heat. Fry the jeon on both sides until the exterior is quickly seared. Then, once the egg coating is partially set, transfer the jeon to a larger frying pan and cook slowly over low heat until the inside is fully cooked. This method allows you to easily prepare a large quantity of jeon, saving time and effort, which is perfect for busy holiday cooking.
Step 9
To make a second version of the dongtaejeon, mix the minced green and red chili peppers into the whisked egg batter. Dip the flour-dusted pollock fillets into this chili-infused egg mixture.
Step 10
Place the pollock fillets coated with the chili egg mixture into a pan with ample oil. Cook them until golden brown, similar to the first batch. The chili peppers add color and enhance the flavor.
Step 11
Transfer the first batch of dongtaejeon (without chili garnish) to another pan and cook slowly over low heat until the inside is thoroughly cooked. Meanwhile, fry the chili-garnished dongtaejeon in a pan with plenty of oil until golden and crisp. Repeat this process to achieve a tender and savory dongtaejeon. The key is to sear the outside quickly over higher heat, then finish cooking slowly over low heat. This method efficiently cooks even large quantities of jeon to perfection.
Step 12
Place the evenly browned dongtaejeon on paper towels to drain any excess oil. This will make the jeon more savory and less greasy.
Step 13
Arrange the two types of dongtaejeon on a serving plate. The plain version with just egg batter offers a clean, delicate taste, while the chili-infused version is complemented by the mild spiciness of the chili, refreshing the palate. Preparing both versions adds variety to your holiday spread and provides a delightful choice for everyone to enjoy.
