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. 


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.

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. 


Prep Time: 10 min | Cook Time: 10 min 

Servings: 2

INGREDIENTS
 

For the Fish Pancakes:

  • 8 oz cod fillet
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • Pinch of black pepper
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 1 tbsp neutral oil (avocado oil recommended)
  • 1 Korean pepper (optional)

Dipping Sauce (optional):

  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 tsp plum syrup (or sweetener of choice)
  • 1/2 tsp sesame oil
  • 1/2 tsp gochugaru (Korean chili flakes)
  • 1/2 tsp sesame seeds
  • 1 garlic clove, minced
  • 1 green onion, finely chopped

INSTRUCTIONS
 

  1. Step 1: Prep the Egg Wash Crack one egg into a small bowl, add a pinch of salt, and whisk until smooth. Set this aside—it’ll be your golden coating for the fish. 

  2. Step 2: Slice the Peppers (Optional) If you’re using a Korean pepper (or a mild green chili), slice it thinly on a bias into pieces. These add a pop of color and a gentle heat to the pancakes. Set them aside for later. 

  3. Step 3: Prepare the Cod Pat the cod fillet dry with a paper towel to remove excess moisture—this helps it crisp up nicely. Slice the fillet into ⅓-inch thick pieces (aim for 6 to 8 slices, depending on the size of your fillet). Season both sides with salt, garlic powder, and a pinch of black pepper for a subtle flavor boost. 

  4. Step 4: Coat the Fish Spread the flour on a plate and lightly dredge each cod slice, shaking off any excess. This thin layer will give the pancakes their signature crunch. 

  5. Step 5: Fry the Pancakes Heat 1 tablespoon of neutral oil (like avocado oil) in a frying pan over medium-low heat. Working one by one, dip each floured cod slice into the whisked egg, letting any excess drip off, then place it in the pan. If using peppers, gently press a slice onto the top of each piece for extra flair. Cook for 2-3 minutes per side, or until the bottom turns golden brown with crispy edges. Flip carefully and cook the other side for another 2-3 minutes. 

  6. Step 6: Drain and Serve Transfer the cooked fish pancakes to a plate lined with paper towels to soak up any excess oil. Serve them hot for maximum crispiness, or let them cool and store in the fridge for up to 2 days (though they’re best fresh!). 

  7. Step 7: Make the Dipping Sauce (Optional) While the pancakes rest, whisk together soy sauce, water, plum syrup, sesame oil, gochugaru, sesame seeds, minced garlic, and chopped green onion in a small bowl. This dipping sauce adds a tangy, spicy, and slightly sweet contrast that elevates every bite.
Tips for Success Fish Choice: 
  • Cod is traditional for Daegujeon, but you can swap it with other firm white fish like haddock or pollock if that’s what you have on hand. 
  • Oil Temperature: Keep the heat at medium-low to avoid burning the egg coating while ensuring the fish cooks through. 
  • Make It a Meal: Pair these pancakes with steamed rice and a bowl of miso soup for a light, balanced dinner.

Tried this recipe?Let me know how it was!
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