Korean
Korean - Jeon and Pancakes
Dongtae Jeon
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 500g pollack fillets, cut into palm-sized pieces
- • 1/2 tsp salt and 1/4 tsp black pepper
- • 1/2 cup plain flour, for dredging
- • 3 eggs, beaten
- • 2 spring onions, finely chopped
- • 4 tbsp vegetable oil
- • 2 tbsp soy sauce, 1 tsp rice vinegar, and 1/2 tsp sesame oil, for dipping
Preparation Steps
1
Phase 1
Pat the pollack dry, then season both sides with salt and pepper.
2
Phase 2
Coat each piece lightly in flour, shaking off the excess.
3
Phase 3
Dip the floured fillets into the beaten eggs mixed with the chopped spring onions.
4
Phase 4
Pan-fry in hot oil over medium heat until golden, about 2-3 minutes per side.
5
Phase 5
Drain on paper and serve warm with the soy-vinegar dipping sauce.