Crispy and Savory Pollack Jeon: A Special Recipe for Festive Occasions
Crispy and Savory Pollack Jeon: A Special Recipe for Festive Occasions
Making Delicious Pollack Jeon for Holidays
Try making pollack jeon, a quintessential festive dish, right in your own home. This recipe introduces a special way to create a jeon that’s wonderfully crispy on the outside and chewy on the inside, perfect for sharing with family.
Main Ingredients- 200g prepared pollack fillets
- 2 red chilies
- 2 Korean green hot peppers (Cheongyang peppers)
Cooking Instructions
Step 1
First, wash the red chilies and green hot peppers, remove their stems, and finely mince them. If you prefer a spicier taste, you can increase the amount of green hot peppers or remove their seeds before mincing.
Step 2
Finely mince the prepared pollack fillets using the back of a knife or a regular knife. It’s more delicious if you mince them so that there’s still a slight texture, rather than making them completely smooth.
Step 3
If there is any remaining moisture in the minced pollack fillets, gently press them with your hands to squeeze out the excess water. Then, add the minced red and green chilies and mix well.
Step 4
Add Korean pancake mix (buchim garu) to achieve the desired batter consistency. The batter should not be too thin or too thick; it should hold its shape when scooped with a spoon and dropped. (Tip: Mixing regular flour with frying powder instead of just buchim garu can result in an even crispier texture.)
Step 5
Heat a frying pan with a generous amount of cooking oil. Scoop the batter with a spoon, dropping portions onto the pan and shaping them into small, flat rounds. Leave some space between each piece so they don’t stick together and cook evenly.
Step 6
Fry over medium-low heat until one side is golden brown and crispy. Flip them over and cook the other side until evenly golden brown. Once both sides are beautifully golden and cooked through, your delicious pollack jeon, crispy outside and tender inside, is ready!
