동태전 원리

Pollock Fish Pancake

Thoroughly dry the fish before coating — wet fish causes the egg to slide off during frying. Medium-low heat is essential to cook thick fish through without burning the delicate egg coating.

음식 예시 0개

Pollock jeon requires thorough drying — excess moisture causes the egg coating to slip off. Season with salt and pepper, then dredge in flour before dipping in egg. Cook on medium-low heat so the thick fish fillet cooks through without burning the coating.

응용 예시

Once you know this: Any white fish fillet + dry completely + flour + egg → Korean-style fish jeon. The drying step is the most important — wet fish causes coating failure. Applies to tofu slabs and vegetable rounds as well.

핵심 요소

핵심 원리

Thoroughly drain the fish + flour → egg coating + low to medium heat = perfectly cooked, non-stick fish cakes.

핵심 단계

1Pat dry the cod fillets with paper towels to remove excess moisture.
2Season with salt and pepper, then coat evenly with flour.
3Whisk the egg and evenly coat all surfaces.
4Heat a lightly oiled pan over medium-low heat and cook each side for 3 to 4 minutes.

화력

Medium-low heat – Use for cooking fish fillets that are thick enough to ensure they cook through completely, like when making a "jeon" (Korean pancake) where you want the egg to set without burning.

초기 세팅

If you fry it without removing the moisture, the egg coating will peel off and become messy.

반죽

Flour → Egg (Must follow this order).