Sliced fresh pollock, seasoned with salt and pepper, and coated with flour and eggs, then pan-fried! I used heirloom eggs this time. I love the orangish-yellow color from the yolks. This dish can be used as an appetizer, snack, banchan for rice, or side dish for beer or makgeolli. Yum! The recipe for dongtaejeon (pollock pancake: 동태전) is here!
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