Pollock Roe and Lotus Root Pancakes
Mastering Kim Soo-mi’s Pollock Roe and Lotus Root Pancakes: Essential Tips and Precautions
The Chuseok holiday is just around the corner. Many people may choose to spend this year’s Harvest Festival virtually, without visiting their hometowns. However, I hope you can still enjoy delicious traditional holiday foods. Today, I’m sharing a fantastic recipe for ‘Pollock Roe and Lotus Root Pancakes,’ perfect as a special holiday treat or a delightful side dish for children’s meals. Lotus root is often only prepared as a braised dish, but when pan-fried like this, it offers a wonderfully crisp texture. Combined with the savory, salty pollock roe, it creates a perfectly seasoned dish that’s incredibly appetizing, especially with rice. It’s a favorite side dish in our household!^^
Main Ingredients
- 200g Lotus Root
- 100g Low-Sodium Pollock Roe
- 3 Eggs
- Cooking Oil, as needed
- 1 cup Flour
Optional Ingredient (for removing fishiness)
- 1 Tbsp Plum Extract (Optional)
- 1 Tbsp Plum Extract (Optional)
Cooking Instructions
Step 1
Prepare the lotus root. Peel the skin thinly using a vegetable peeler, then wash it thoroughly under running water.
Step 2
Slice the lotus root into uniform pieces, about 0.5 cm thick. If they are too thick, they will take a long time to cook. This thickness is ideal for pan-frying.^^
Step 3
Place the sliced lotus root in a bowl, add enough water to cover it, and stir in 1 teaspoon of salt. Let it soak for 20 minutes. This step helps prevent browning and removes any astringent taste. After soaking, rinse briefly with water and drain well in a colander.
Step 4
Gently extract the roe from the low-sodium pollock. If frozen, thaw it beforehand. Finely chop the roe. To enhance flavor and remove any fishy smell, mix in 1 tablespoon of plum extract. (Plum extract is optional and can be omitted.)
Step 5
Place a piece of prepared lotus root on a flat surface. Gently press a portion of the chopped pollock roe onto the lotus root, allowing it to fill the holes. Use a silicone spatula to smooth the surface, ensuring the roe is neatly packed. Arrange the lotus root pieces filled with pollock roe in a neat row, ready for the next steps.
Step 6
Lightly dust both sides of the pollock roe-filled lotus root pieces with flour. Avoid using too much; a thin coating is best.
Step 7
In a separate bowl, whisk the 3 eggs until well beaten. Dip each flour-dusted lotus root piece into the beaten egg, ensuring it’s evenly coated.
Step 8
Preheat a frying pan over low heat and add a generous amount of cooking oil. Carefully place the egg-coated lotus root pieces into the pan. It’s crucial to cook them over low heat to prevent the pollock roe from burning and becoming bitter. (I learned from experience that high heat can scorch the roe! Please cook on low heat.) Pan-fry until both sides are golden brown. The lotus root cooks relatively quickly. You can check for doneness by inserting a chopstick; it should go in smoothly. Take a bite, and you’ll enjoy the delightful chewy texture of the lotus root combined with the savory, salty roe. It’s truly delicious!^^
