Unique Delight: Perilla Oil Pollock Jeon Pasta
Unique Delight: Perilla Oil Pollock Jeon Pasta
A Dazzling Transformation for Leftover Pollock Jeon: Perilla Oil Pasta
Pollock jeon (pan-fried fish cakes), a holiday staple that often ends up as leftovers, can now be given a delicious second life! This recipe brilliantly repurposes cooled pollock jeon into a savory perilla oil pasta. It’s a creative way to enjoy a unique dish using ingredients you already have, turning a potentially troublesome leftover into a culinary delight. Perfect for a quick and flavorful meal.
Main Ingredients- 4-5 pieces of leftover Pollock Jeon (cold)
- 1/2 medium onion
- 3 green or red chilies
- Perilla oil or olive oil, generously
- 1 Tbsp soy sauce
- 1/2 tsp salt (for seasoning)
- 1/2 Tbsp corn syrup or rice syrup
- 1.2 servings of spaghetti (approx. 120g, slightly thicker than a 500-won coin)
Cooking Instructions
Step 1
1. First, bring a generous pot of water to a boil. Once boiling, add 1.2 servings of spaghetti and a pinch of salt for seasoning the pasta water. Cook the spaghetti until al dente, about 1-2 minutes less than the package instructions (approx. 8-10 minutes).
2. In a separate frying pan, add a generous amount of perilla oil. Place the pollock jeon pieces in the pan over low heat and cook until golden brown on both sides. Handle them gently to prevent them from breaking as they warm up.
Step 2
3. While the pollock jeon is cooking on low heat, thinly slice the onion. Finely chop the chilies as well. You can use green chilies for a spicier kick or red chilies for added color, or a mix of both.
Step 3
4. Carefully remove the golden-brown pollock jeon from the pan and set aside on a plate. Add a little more perilla oil to the same pan, keeping the heat on low. Add the cooked spaghetti and quickly drizzle in the corn syrup (or rice syrup) and soy sauce. Toss gently to coat the pasta evenly with the sauce.
Step 4
**TIP: If you have any leftover jeon like Sanjeok (skewered and pan-fried meat and vegetables) or other assorted jeon, you can chop them into bite-sized pieces and add them to the pan for an even richer and more varied pasta experience. (Example: adding chopped Sanjeok)
Step 5
5. Once the pasta and sauce are somewhat combined, add about a ladleful of the reserved pasta cooking water (starchy water) to the pan. This will help the sauce coat the noodles and add a moist texture.
Step 6
6. As the pasta water reduces slightly and the sauce thickens, add the sliced onions and chilies. Sauté briefly until the vegetables are just slightly softened. Avoid overcooking to maintain their crispness.
**TIP: If you prefer a saucier pasta, add a little more pasta water to adjust the consistency.
Step 7
7. Once all the ingredients are well combined, turn off the heat. Plate the pasta attractively. Finally, arrange the warmed pollock jeon pieces, cut into suitable sizes, on top of the pasta. You can garnish with extra sliced chilies or sesame seeds for an appealing finish. Enjoy your delicious Perilla Oil Pollock Jeon Pasta!
