Official Dongtaejeon Video
The original creator demonstrates this dish.
Official cooking video · Maangchi · YOUTUBEDongtaejeon: Korean Pollock Egg Pancakes (2 Servings)
A traditional Korean pollock jeon with a light flour-and-egg coating. Thaw the fish in the refrigerator and cook through.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Thaw pollock in the refrigerator, slice into 8–9 pieces about 5 mm thick and pat dry. Do not leave at room temperature for long.
- 02
Season both sides of the fish with salt and pepper, then beat two eggs with the remaining pinch of salt.
- 03
Dust fish thinly in flour, shake off excess and coat in beaten egg.
- 04
Pan-fry in oil over medium-low heat without crowding, turning when golden. Ensure fish reaches 63°C/145°F, flesh is opaque and egg coating is completely set.
- 05
Serve on a clean plate; refrigerate leftovers within two hours and reheat thoroughly.
Helpful source links
Before you cook
Fish, egg and wheat allergens. Refrigerated thawing, separate raw-fish tools, fish temperature at least 63°C/145°F; promptly chill leftovers.
Allergens: 생선/fish/魚, 달걀/egg/卵, 밀/wheat/小麦
Image & source credits
These illustrations stand in for food photos.
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