Crispy & Tender Pollack Jeon (Korean Fish Pancake)
Crispy & Tender Pollack Jeon (Korean Fish Pancake)
Let’s Make Beautifully Golden Pollack Jeon at Home!
I tried making fish pancakes, something I don’t usually make even during holidays. We have so much delicious food during Lunar New Year (Seollal) or Chuseok, and my family can be a bit picky, often not enjoying food that’s cooled down or has been in the fridge. This pollack jeon is a fantastic option for a unique side dish. It’s incredibly delicious when served warm right after cooking, and the preparation is surprisingly simple. Try making this easy yet impressive dish!
Ingredients- 300g Pollack fillets (thawed)
- 2 Large eggs
- 5 Tbsp pancake mix (buchim garu)
- 5g Crown daisy (Korean edible chrysanthemum) leaves
- 1 Red chili pepper
- Pinch of salt (to taste)
- Pinch of black pepper
- Vegetable oil for frying (as needed)
Cooking Instructions
Step 1
First, take the vacuum-sealed pollack fillets from the freezer and allow them to thaw completely. You can do this by placing them in cold water or in the refrigerator. Once thawed, gently pat them dry with paper towels to remove excess moisture.
Step 2
Once the pollack fillets are thawed, cut them into bite-sized pieces, about 3-4 cm (1.5 inches) in length. Season both sides of the fish pieces with a pinch of salt and black pepper. Let them marinate for about 5-10 minutes to allow the flavors to penetrate.
Step 3
After marinating, lightly coat each piece of pollack with the pancake mix (buchim garu). Shake off any excess flour. Aim for a thin, even coating, as this will help achieve a wonderfully crispy texture.
Step 4
Prepare the egg wash by lightly beating two eggs in a bowl. Wash the crown daisy and trim off the tougher stem parts, keeping only the delicate leaves. Thinly slice the red chili pepper into rounds for garnish. These colorful additions will make your pollack jeon visually appealing.
Step 5
Heat a generous amount of vegetable oil in a frying pan over medium heat. Carefully place the flour-coated pollack pieces into the hot oil, ensuring they don’t overcrowd the pan. Gently press some crown daisy leaves onto the top of each pollack piece. The heat will help the leaves adhere and release their fragrant aroma as they cook.
Step 6
Arrange the thinly sliced red chili pepper rounds on top of the crown daisy for decoration. Fry one side for about 2 minutes until golden brown and crisp. Carefully flip the pollack jeon. For the side with the crown daisy and chili, fry for just about 1 minute more, being mindful of the heat to prevent the delicate greens from burning. Adjust the heat as needed.
Step 7
And there you have it – beautifully golden and delicious pollack jeon! Served fresh and warm, it’s a delightful treat. The slight spiciness from the red chili peppers complements the fish perfectly, adding another layer of flavor. These jeon, adorned with colorful chili and daisy leaves, look like blooming flowers and will surely brighten up your meal!
