AI-generated imageKorean Egg-Coated White Fish Jeon (Saengseon Jeon), 4 Servings
Traditional Korean pan-fried white fish fillets lightly coated in wheat flour and beaten egg, served with a soy-lemon dip. Unlike plain grilled mackerel or zucchini jeon.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Pat 225 g boneless cod dry and cut on a diagonal into slices about 6 mm thick. Keep raw fish utensils separate from vegetables and cooked food.
- 02
Lightly season both sides with salt and pepper, dust with portions of 4 tbsp flour and tap off excess.
- 03
Beat one egg in a bowl, preheat a nonstick pan over medium, reduce to medium-low, and add a thin film of oil. Dip fish slices on both sides into beaten egg.
- 04
Arrange slices without overlapping and cook about 2–3 minutes until the egg coating begins to set, without excessive browning.
- 05
Optionally place a small chrysanthemum leaf on each, flip and cook the other side. Confirm the thickest piece reaches 63°C or is opaque and flakes easily, and that egg coating is fully set.
- 06
In a clean bowl mix 4 tbsp soy sauce, 4 tbsp water, 1 tsp lemon juice and 1 tsp sesame oil. Divide fish jeon into four small portions, serving dip on the side.
- 07
Serve warm; refrigerate leftovers within two hours, eat within 3–4 days or freeze, and reheat to 74°C.
Helpful source links
Before you cook
Cod is a fish allergen; flour, egg, soy sauce and sesame oil add wheat, egg, soy and sesame. Thaw frozen cod in the refrigerator. Cook each piece to 63°C or until opaque and flaky, ensure egg is fully set, keep raw-fish utensils separate and refrigerate leftovers within two hours.
Allergens: 생선(대구) / Fish (cod) / 魚（たら）, 밀(밀가루·간장) / Wheat (flour and possibly sauce) / 小麦（衣としょうゆ）, 달걀 / Egg / 卵, 대두(간장) / Soy (soy sauce) / 大豆（しょうゆ）, 참깨(참기름) / Sesame (oil) / ごま（ごま油）
Image & source credits
AI-generated image.
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