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Daegujeon (Korean Fish Pancakes)

prep time:15 minutes
cook time:10 minutes
total time:25 minutes
Daegujeon is basically cod dipped in egg and pan-fried until golden - it's one of the simplest Korean jeon but the technique matters. The fish needs to be completely dry before you flour it, and medium-low heat is crucial so the egg coating cooks through without burning while the fish stays tender.
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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.

Notes

Work in batches to avoid overcrowding the pan. Serve immediately while hot and crispy.