Ingredients
For the Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 2 teaspoons light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru (Korean chili flakes)
- 1 teaspoon sesame seeds
- 2 cloves garlic, minced
- 2 green onions, chopped
For the Fish Pancakes
- 1 lb fresh cod fillets
- 1 teaspoon table salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons neutral oil
First, Make the Dipping Sauce and Prep the Fish
In a small bowl, whisk together all the dipping sauce ingredients. Set it aside for the flavors to meld.
Pat the cod fillets completely dry with a paper towel and slice them into 1/3-inch thick pieces. In a small bowl, combine the salt, garlic powder, and black pepper, and use it to season the cod pieces on all sides.
Next, Coat the Fish
Set up a simple breading station with two shallow dishes. Place the all-purpose flour in one dish. In the other, crack the eggs and whisk them with a pinch of salt.
Lightly coat each slice of seasoned cod in the flour, making sure to shake off any excess.
Finally, Pan-Fry the Jeon
Heat the neutral oil in a large non-stick pan over medium-low heat.
One by one, dip the floured cod slices into the whisked egg, letting any excess drip off. Immediately place them in the hot pan. Be careful not to overcrowd the pan; work in batches if necessary.
Cook for ~2-3 minutes per side, until the egg coating is golden brown with crispy edges and the fish is cooked through and flakes easily.
Remove the cooked jeon to a wire rack or paper towels to drain any excess oil. Serve immediately with the dipping sauce.
Daegujeon (Korean Fish Pancakes)
Ingredients
For the Dipping Sauce
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons water
- 2 teaspoons light brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon gochugaru Korean chili flakes
- 1 teaspoon sesame seeds
- 2 cloves garlic minced
- 2 green onions chopped
For the Fish Pancakes
- 1 lb fresh cod fillets
- 1 teaspoon table salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs
- 2 tablespoons neutral oil
Instructions
- Mix soy sauce, water, brown sugar, sesame oil, gochugaru, sesame seeds, minced garlic, and green onions for dipping sauce.
- Pat cod dry and slice into 1/3-inch pieces.
- Season fish with salt, garlic powder, and black pepper.
- Set up breading station with flour in one dish, beaten eggs in another.
- Coat fish slices in flour, shaking off excess.
- Heat oil in non-stick pan over medium-low heat.
- Dip floured fish in egg and place in hot pan.
- Cook 2-3 minutes per side until golden brown and fish flakes easily.
- Transfer to wire rack and serve with dipping sauce.
