Korean Fish Pancakes (Daegujeon)
Daegujeon (대구전)—a dish that’s simple, comforting, and downright addictive. Growing up, I’d see these crispy delights pop up around holidays, a quiet star among louder dishes. Now, they’re my go-to when I need a little taste of home.
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Daegujeon (대구전), or fish pancakes, is one of those comforting, nostalgic dishes you’ll often find in Korean households, especially around holidays. It's made with cod fillets that are seasoned lightly, coated in a crispy flour-and-egg batter, and then pan-fried to golden perfection. The fish stays tender inside while the outside gets a bit crispy—so good!
The dipping sauce really makes it pop. It’s this savory-sweet blend of soy sauce, sesame oil, a little plum syrup, and a kick of gochugaru (Korean chili flakes). I love adding a bit of garlic and green onion to the sauce for an extra layer of flavor. Honestly, it’s the perfect balance of everything, and once you dip the fish pancake into the sauce, it’s hard to stop at just one bite!
This dish is pretty simple, but it’s one of those recipes that feels like a hug in a bite. If you’re craving something light yet flavorful, this is definitely a winner!
Why Daegujeon Steals My Heart
I absolutely love Daegujeon because it’s the perfect blend of simplicity and comfort. There’s something so satisfying about the way the cod fillet gets tender inside while the outside crisps up beautifully. It’s not too heavy, but just enough to feel like a cozy meal. And honestly, the dipping sauce? It takes it to another level. The umami from the soy sauce, the nuttiness from the sesame oil, and just a little bit of sweetness from the plum syrup make every bite feel so balanced and flavorful.
But what really gets me is how nostalgic it feels. It reminds me of home, those days when you’d sit around the table with family and everyone would be dipping their fish pancakes in that sauce, talking and laughing. It’s one of those dishes that’s so simple, yet every bite feels comforting and familiar. It’s not just about the food; it’s about the memories that come with it, the warmth of sharing something so special. It’s one of those dishes I’ll always turn to when I need a little taste of home.
Key Players of Daegujeon
- Eggs – The liquid gold of our tale, this is no mere binder—it’s the shimmering robe that drapes the fish, turning each slice into a crispy, bronzed marvel. One egg, whisked with a pinch of salt, is all it takes.
- Oil – The quiet enabler, this slick performer sets the scene for frying. Any neutral oil will do, but I favor avocado oil—a smooth, clean companion that lets the cod shine without stealing the show.
- Chili Peppers (Optional) – The wild card! When I’ve got a Korean pepper (or any pepper) on hand, it’s a must-add to my jeon adventures. Sliced thin, it perches atop the fish like a fiery tiara, weaving in a thread of flavor—and maybe a flicker of heat, depending on its mood.
- Cod – My go-to is the frozen wild cod from Costco, a treasure tucked into perfect 8 oz packs. It’s a humble hero, waiting in the freezer for its moment. I coax it to life with an overnight thaw in the fridge, transforming it from icy slumber to tender, flaky glory.
- Seasoning Trio – Salt, pepper, and garlic powder form the whispering chorus. Salt teases out the cod’s natural charm, pepper lends a fleeting spark, and garlic powder hums a soft, savory tune—simple, yet essential.
- Purpose Flour – The unsung stagehand, this fine powder dusts the cod with a delicate veil. It’s the secret grip that ensures the egg clings tight, paving the way for that golden crunch.
