Pollock and Mushroom Pancakes: A Festive Delicacy
Transform Your Pollock Pancakes! The Secret to 3x the Flavor and Volume
Hello everyone! Do you often make pollock pancakes (Dongtae-jeon) for holidays? Back in my day, during the busy holiday season, I used to make a whole 10kg box of pollock pancakes in a single day! Even waking up to the savory smell of them didn’t diminish their deliciousness! Today, I’m sharing a special recipe for ‘Pollock and Mushroom Pancakes’ (Dongtae-beoseot-jeon). This version uses less pollock fillet and incorporates plenty of mushrooms and vegetables to significantly increase the volume and enhance the flavor. I made this for my mother-in-law’s birthday a few years ago, and she raved about how delicious it was! Let’s create this miraculous pancake that stretches a small amount of pollock into a feast!
Pollock and Mushroom Pancake Ingredients- 1 pack Pollock fillet (approx. 600g)
- 300g Oyster mushrooms
- 1/2 Onion
- 1/2 Carrot (or 1 small carrot)
- 5 Korean green chili peppers (or regular green chilies)
- 10 stalks Scallions or Green onions
- 7 Eggs
- 3 Tbsp Pancake mix (buchim garu)
- 1 Tbsp Minced garlic
- Pinch of Black pepper
- 1/2 Tbsp Salt
- 1/2 Tbsp Sesame oil
- Cooking oil (generous amount)
- 1 Tbsp Mirin (cooking wine)
Cooking Instructions
Step 1
First, prepare 600g of pollock fillet. Since we’ll be slicing it for the pancakes, if it thaws too much, it will be difficult to cut. Gently and naturally thaw the frozen pollock fillet just enough to make it easier to slice. Refrigerated thawing can release too much water.
Step 2
Finely chop the slightly thawed pollock fillet. It’s best to chop it into small pieces rather than mashing it completely, so you still have a nice texture when you bite into it.
Step 3
Sprinkle 1 tablespoon of mirin (or cooking wine) evenly over the chopped pollock fillet. Mirin effectively removes any fishy odor and adds a touch of moisture. Let it sit for a moment, then drain any liquid that comes out using a sieve.
Step 4
Prepare 300g of oyster mushrooms. Remove any dirt from the base of the mushrooms, then tear them into thin strands. Finely chop the mushrooms. Adding chopped mushrooms will give the pancakes a richer texture.
Step 5
Peel and finely dice half an onion. Diced onion adds sweetness and depth of flavor, making the pancakes even more delicious.
Step 6
Finely dice half a carrot. Carrots add color and a pleasant crunch. If using a food processor (chopper), you can dice the carrots quickly and easily after cutting them into chunks.
Step 7
Finely chop 5 Korean green chili peppers. Remove the seeds if you prefer less heat, or add more if you like it spicier. Wash and finely chop 10 scallions or green onions. You can also finely chop the white part of a leek for added aroma.
Step 8
Now, let’s make the batter! In a large bowl, combine the chopped pollock fillet, chopped oyster mushrooms, diced onion, diced carrot, chopped scallions, and chili peppers. Add 1 tablespoon of minced garlic, a pinch of black pepper, 1/2 tablespoon of salt, 3 tablespoons of pancake mix, and crack in 7 eggs. Drizzle in 1/2 tablespoon of sesame oil. Mix everything thoroughly with a spoon or your hands until well combined to create a delicious batter.
Step 9
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Once the oil is moderately hot, scoop spoonfuls of the batter and place them into the pan, starting from the edges and forming round shapes. It’s best to make the pancakes a moderate thickness so they cook through evenly. Once one side is golden brown, carefully flip the pancake and cook the other side until golden brown. Your flavorful and voluminous Pollock and Mushroom Pancakes are ready!
