Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Pollack Jeon - Thawing in Salt, Vinegar, and Soju Water Eliminates Fishy Smell
- Cook time
- 30 min
- Difficulty
- 2 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offServes 3
Steps
Dissolve 3T salt, 3T vinegar, and 3T soju in water, add the frozen pollack, and thaw for 1 hour.
Pat the thawed pollack thoroughly dry with paper towels.
Lay the pollack flat, season with salt and black pepper, brush lightly with sesame oil, and let it marinate for 10 minutes.
Crack 3 eggs through a sieve and beat to remove the chalaza, and prepare the frying mix.
Dust the seasoned pollack thinly with frying mix, then coat with the egg wash.
Heat a generous amount of oil in a pan over low heat and pan-fry, flipping to cook both sides.
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