Dongtaejeon is made with frozen pollock fillets. It is one of the most common side dishes for special occasions in Korea along with bulgogi and japchae. Pollock is inexpensive compared to other fish and it’s nice and juicy when it’s pan-fried in batter.
This recipe is almost the same as my cod pancake recipe (daegujeon), but I simplified some ingredients and process so that many people can make this more easily at home. Even though the recipe is simplified, it is still super tasty.
You can also use cod or other white fish instead of pollock.
Dongtaejeon is especially common during Korean holidays. Families often make several kinds of jeon the day before, ready to serve the next day. Pan frying enough jeon for a large family gathering takes time, so it would be difficult to make it all on the morning of the holiday. As everyone prepares ahead, the delicious smell of jeon cooking fills homes with a festive mood.
When I was a child, my mother would set an electric griddle on the floor and sit comfortably beside it to make jeon. I loved sitting next to her and watching her cook. Every now and then, she would give me a piece of dongtaejeon straight from the hot pan. I would blow on it gently to cool it before taking a bite. I can still remember how delicious it tasted, freshly cooked and warm. Sitting beside my mother and enjoying those little pieces of dongtaejeon remains one of my most treasured childhood memories.
Ingredients
Serves 2
Preparation time: about 25 minutes, including 20 minutes for partial thawing and 5 minutes for slicing
Cooking time: about 5 minutes
Total time: about 30 minutes
- 1 frozen pollock fillet (about 200 grams)
- Kosher salt, a few pinches for the fish and a few pinches for the eggs
- Ground black pepper, to taste
- ⅓ cup flour
- 2 eggs
- 1 to 2 tablespoons canola oil (or vegetable oil), plus more as needed
Directions
- Take 1 frozen pollock fillet (about 200 grams’ worth) out of the package, rinse it in cold water, and set aside for about 20 minutes, until slightly thawed but still firm and slightly icy. This makes it easier to slice thinly.
- Slice it into pieces at a 45 degree angle. Slicing takes about 5 minutes. You should get 8-9 pieces that are ⅛ inch thick x 2 inches x 3 inches. Thin slices cook quickly, so the pan frying takes only about 5 minutes.
- Sprinkle a few pinches of salt and a bit of ground black pepper over the slices.
- Place ⅓ cup of flour in a bowl. Add the fish slices and mix by hand to coat them with flour.
- Beat 2 eggs in a small bowl with a few pinches of salt.
- Heat up a non-stick pan over medium high heat.
- Add 1-2 tbs canola oil to the pan. Dip each pollock slice in the beaten egg and place it onto the heated pan.
- Lower the heat and cook for 1 minute. Turn it over with a spatula and cook 1 more minute. Add more oil if needed, and put more egg mixture on top of each slice if you want to make it yellower.
*tip: the leftover egg mixture and flour will be good batter for another pancake. Chop up any of your favorite vegetables and mix it with the batter and make a pancake! If you use chopped kimchi, it is kimchi pancake (kimchijeon)! Cooking is too easy, huh? : ) - Serve hot, warm, or cool.
To make a fast dipping sauce, mix 1 tbs of soy sauce and ½ tbs vinegar in a bowl.
Storing and reheating
Refrigerate leftovers promptly in an airtight container and use within 3 to 4 days. You can also freeze them for about 1 month.
To reheat refrigerated dongtaejeon, add a little oil to a skillet and cook for about 2 minutes, turning the pieces until golden and hot all the way through. For frozen dongtaejeon, thaw in the refrigerator first, then reheat in the skillet the same way. Cook a little longer if needed to heat the center thoroughly.
If you are in a hurry, you can use the microwave, but the pancakes will lose some of their crispness.
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Hi Maangchi, ever since I found your website I’ve been cooking Korean almost every night, I’m obsessed I think. Could we use rice flour for this recipe, and how well does it keep for next day? Thanks xxo
Yes, you can use rice flour instead of wheat flour, but if you serve one day later you should pan fry it again quickly so it gets some crunch back.
Maangchi,
I think I’m starting to sound like a broken record…I can’t believe how delicious and easy to make this is! We didn’t have Pollock on hand so my wife suggested I use some perch fillets that we had. They turned out excellent!
Your method for frying fish is different from the American way (or at least the way I’ve always seen it done). We first dip in egg and then the flour. Also we fry in much more oil. This way is quicker, cleaner (less oil splatter) and probably better for you because less oil. And I like the thinner coating as well!
감사합니다!
Dave
yes, this way of cooking any ingredients is very easy and delicious.
“We first dip in egg and then the flour. Also we fry in much more oil”
That’s right! : )
:D made this with daegujeon today! perfect banchan to go with the leftover dakjuk from yesterday. [it’s even yummier 2nd day! ^o^!] – tomorrow, … i’m going to make kkakdugi! mm.. it’s gonna be so crunchy like *azzak azzak!*
and i didn’t where else to put this following message about “Maangchi Gapshida” – i tried to submit the message without the required photo because i don’t have one. so, it did not go through.:
– I am part of KSA [Korean Student Association] at my community college [Northern Virginia Community College].
– i’m not sure if they’d let us, but if we could figure something out with enough planning time then perhaps the school could allow us to use the culinary kitchen they have for the Culinary Arts students?? who knows. but either way, it’d be AMAZING to have Maangchi ajumma as Maangchi Sunsengnim~ even for just a little while. – You’d probably have a blast exploring the Washington, D.C. area!
– perhaps it could even end up being a charity event? something involving an RSVP so we could get a head count and etc. Then, perhaps the proceeds could go to a local food kitchen or to an orphanage in Korea? something something, y’know? ^^; – ooo, idea-ga numchinaeyo~~ ^^
Made these tonight and they were soooo quick and easy! I was suprised at how inexpensive the pollock is too. Bought a 12oz. bag for $2.39 at my local (American) grocer.
$2.39, that’s cheap! : )
WOW these pollock pancakes look awesome! I’m sure they smell really great as your cooking them :) Thank you Maangchi for sharing this recipe! I love how you always delivery such awesome delicious Korean food content along with your wonderfully entertaining videos. Keep it up!
Check out the latest on Simply Good Eating blog:(Korean pork bulgogi bún noodle salad)
http://www.simplygoodeating.com/2011/06/korean-pork-bulgogi-bun-noodle-salad/
Ah, I loved the cod jeon, I can’t wait to try the pollock ones! Your hair looked just like your website art!
Kerri
Hi Kerri
My avid Korean cook! I miss you!
thank you
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