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.
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, salt, ground black pepper, flour, eggs, canola oil (or vegetable oil).
Take 1 frozen pollock fillet (about 200 grams’ worth) out of the package, rinse it in cold water, and set aside for 20 minutes.
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.
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.