Frozen pollock fillets are usually used for making jeon in Korean cuisine. Before cooking, thaw out these rock hard solid frozen pollack fillets for about 20 minutes at room temperature. Then you can slice them thinly very easily.
My cookbooks
Which to get? Both are best sellers. Choose Maangchi’s Real Korean Cooking for recipes and instructions for making essential pastes and sauces, or Maangchi’s Big Book of Korean Cooking for more recipes, photos, and variety.
