Festive and Flavorful Pollack Pancake (Dongtaejeon): An Easy Recipe
Deliciously Simple Dongtaejeon: Make it Perfectly at Home
To capture the festive spirit of Lunar New Year, I decided to make Dongtaejeon, a beloved holiday dish. Even without a formal ancestral rite, we can still enjoy the special feeling of the holiday with this homemade treat. This tender and savory pancake is a guaranteed crowd-pleaser.
Main Ingredients
- 1 pack Pollack fillet (approx. 300-400g)
- 3 Tbsp pancake mix
- 3 Eggs
- Vegetable oil, for frying
- 1/4 Red chili pepper (for garnish)
- A pinch of thread chili (for garnish)
Cooking Instructions
Step 1
First, prepare 1 pack of fresh pollack fillets. Dongtaejeon tastes best when freshly fried, so it’s ideal to prepare just enough for one meal. I’ve prepared enough for about 2-3 servings today.
Step 2
Gently separate and spread out the pollack fillets on a plate. Lightly sprinkle a pinch of salt over each fillet for seasoning. Be careful not to add too much, as it can become too salty. A little black pepper is also added to reduce any fishy odor.
Step 3
By layering the pollack fillets and seasoning each layer with salt and pepper, the flavors will permeate evenly, resulting in a more delicious pancake. Let it rest for a moment like this.
Step 4
Crack 3 eggs into a wide bowl. Add a pinch of salt to eliminate any eggy smell and enhance tenderness. Use a whisk to beat the eggs vigorously, breaking the yolks and whites until the stringy part (chalazae) is completely broken. Whisking thoroughly ensures a smooth coating on the pollack.
Step 5
Spread the pancake mix evenly on a wide, flat plate or tray. This is where you’ll coat the pollack fillets.
Step 6
Gently press the seasoned pollack fillets into the spread pancake mix, ensuring both sides are lightly and evenly coated. Avoid applying too thick a layer of flour, as it can make the pancake taste dry.
Step 7
Prepare the pollack fillets that have been coated with pancake mix. If you have children helping in the kitchen, tasks like coating with flour can be a fun activity for them to participate in! Try doing this together if you have kids.
Step 8
Dip the flour-coated pollack fillets completely into the whisked egg mixture. Ensure that all sides of the pollack are thoroughly and evenly coated with the egg batter. A good egg coating will prevent the pancake from falling apart during frying.
Step 9
Generously add vegetable oil to a frying pan. Heat the pan over medium heat until it’s warm, then reduce the heat to low. Frying on high heat can burn the outside while leaving the inside undercooked, so it’s important to cook slowly over low heat.
Step 10
Carefully place the egg-coated pollack fillets into the pan. You can add garnish like thinly sliced red chili or thread chili on top for a more visually appealing Dongtaejeon. While optional, garnishes make the dish look much prettier.
Step 11
Once the bottom of the Dongtaejeon is golden brown and cooked through, flip it over. Continue to cook until the entire pancake is a beautiful golden brown. Avoid flipping too frequently; letting each side cook thoroughly is key to achieving crispiness.
Step 12
Arrange the freshly fried Dongtaejeon on a plate lined with paper towels. This helps to absorb excess oil, preventing the pancake from becoming greasy and allowing you to enjoy its savory flavor more fully.
Step 13
I presented the warm, freshly made Dongtaejeon on a plate. I encouraged my family to eat it while it was hot, as it’s best enjoyed that way, and it disappeared in no time! The children’s requests for ‘Mom, make more!’ already have me planning the next batch.
