Pollock pancake

Dongtaejeon 동태전

Dongtae refers to frozen pollock fish. Dongtaejeon 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.

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When you cook this, your house will be full of delicious aroma. If your family enters your home while you are cooking this, they may be too excited, “Umm! What’s this smell! Yummy yummy!” : )

Ingredients (for 2 servings)

Frozen pollock fillet, kosher salt, ground black pepper, flour, eggs, canola oil (or vegetable oil).

Directions

  1. Take 1 frozen pollock fillet (about 200 grams’ worth) out of the package, rinse it in cold water, and set aside for 20 minutes.
  2. Slice it into pieces at a 45 degree angle. You should get 8-9 pieces that are ⅛ inch thick x 2 inches x 3 inches.
  3. Sprinkle a few pinches of salt and a bit of ground black pepper over the slices.
  4. Place ⅓ cup of flour in a bowl. Add the fish slices and mix by hand to coat them with flour.
  5. Beat 2 eggs in a small bowl with a few pinches of  salt.
  6. Heat up a non-stick pan over medium high heat.
  7. Add 1-2 tbs canola oil to the pan. Dip each pollock slice in the beaten egg and place it onto the heated pan.
  8. 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? : )
  9. Serve hot, warm, or cool.

To make a fast dipping sauce, mix 1 tbs of soy sauce and ½ tbs vinegar in a bowl.

 

 

 

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Posted on Friday, June 10th, 2011 at 10:40 am. Last updated on April 26, 2015.
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11 Comments:

  1. BelaCooks Sydney Australia joined 5/17 & has 6 comments
    Posted June 27th, 2017 at 7:23 am | or create a profile.

    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

  2. ddnorman Southern NH, USA joined 9/13 & has 75 comments
    Posted March 2nd, 2014 at 10:37 am | or create a profile.

    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

  3. Misstongshil Wash., D.C. Metro area joined 8/11 & has 3 comments
    Posted August 14th, 2011 at 5:28 pm | or create a profile.

    :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~~ ^^

  4. Moxiesoup Atlanta, GA joined 7/10 & has 5 comments
    Posted July 13th, 2011 at 6:13 pm | or create a profile.

    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.

  5. Jerry Ko New York joined 1/11 & has 9 comments
    Posted June 11th, 2011 at 9:56 pm | or create a profile.

    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/

  6. soko2usa Minnesota joined 4/09 & has 55 comments
    Posted June 10th, 2011 at 2:36 pm | or create a profile.

    Ah, I loved the cod jeon, I can’t wait to try the pollock ones! Your hair looked just like your website art!

    Kerri

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