Chewy Dried Pollack Pancake (Daegupojjeon)
Enjoy Chewy Dried Pollack Pancakes, Freshly Pan-Fried!
I found some dried pollack in the freezer for my eldest child, who’s coming home for the first time in a month. They must miss home-cooked meals after eating out so often! I quickly made these delicious dried pollack pancakes.
Main Ingredients
- 1 pack frozen dried pollack (approx. 13 pieces)
- 3 fresh eggs
- 100cc flour (or potato starch)
- A pinch of salt for seasoning
- A sprinkle of pepper
- Generous amount of cooking oil (Grapeseed oil recommended)
Seasoning & Garnish
- 3 stalks fresh green onions, finely chopped
- 1 red chili pepper, seeds removed and finely minced
- 0.5 Tbsp minced garlic
- 3 stalks fresh green onions, finely chopped
- 1 red chili pepper, seeds removed and finely minced
- 0.5 Tbsp minced garlic
Cooking Instructions
Step 1
Thaw the frozen dried pollack by placing it in the refrigerator overnight or soaking it in cold water until softened. Once thawed, press the dried pollack gently with paper towels to remove excess moisture from both sides. This is crucial for preventing the pancake from breaking apart and ensuring a crispy texture.
Step 2
Lightly season the dried pollack with salt. A sprinkle of pepper will also enhance the flavor. In a separate bowl, whisk the eggs. Add a tiny pinch of salt to the egg mixture to lightly season it. Beat the eggs until smooth.
Step 3
Coat the prepared dried pollack evenly with flour (or potato starch) on both sides. A thin coating of flour will help the egg batter adhere better and contribute to a crispier texture. Lightly tap off any excess flour.
Step 4
To the beaten eggs, add the finely chopped green onions, minced red chili pepper, and minced garlic. Stir everything together well. This will create a flavorful and visually appealing egg batter.
Step 5
Dip the flour-coated dried pollack into the prepared egg batter, ensuring both sides are evenly coated. Make sure the fish is well-covered with the egg mixture, which will result in a tender and delicious pancake when cooked.
Step 6
Heat a frying pan over medium-low heat and add a generous amount of grapeseed oil. Place the egg-coated dried pollack into the hot pan. Fry slowly until both sides are golden brown and beautifully cooked, taking care not to burn it by adjusting the heat as needed.
Step 7
Arrange the perfectly pan-fried dried pollack pancakes on a serving plate. They are best enjoyed immediately while warm, allowing you to fully appreciate the chewy texture of the pollack and the savory egg coating. Enjoy this delightful meal with your loved ones!
