Kim Dae-seok's Ginger-Marinated Pollock Jeon

• pollock fillet 1 pack
• all-purpose flour 3 tablespoons (56g)
• egg 3 pieces
• salt 1/2 tablespoon (5g)
• pepper 1/4 tablespoon (1g)
• cooking wine 2 tablespoons (15g)
• ginger juice 1/2 tablespoon (5g)
• finely chopped carrot 25g
• finely chopped scallion 15g
• gardenia powder a pinch
• vegetable oil 3 tablespoons (24g)

Recipe 🍳

Cooking tips 💡

• Make sure to completely dry the pollock fillet so the flour and egg coating adhere properly.
• Apply ginger juice and cooking wine thinly and let sit for only about 10 minutes to avoid overpowering aroma.
• Fry slowly on low-medium heat, turning gently to prevent the vegetable garnish from burning.

Recommended for 🙋

• ⭐Those who want to make elegant, colorful fish fritters perfect for ancestral rites or festive tables.
• ⭐Those seeking to eliminate the strong, unpleasant smell of frozen pollock and achieve a clean, refined taste.
• ⭐Those aiming to master the technique of making firm, tender, moist, authentic pollock fritters that don't break during frying.