In Korea, this is usually served as an appetizer or side dish, and it is one of my favorites. I have always loved seafood and I have even been known to eat this particular jeon cold!

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  • 1/3 cup/ 46grams all-purpose/ plain flour

  • 1 large egg, beaten

  • 3 boneless skinless flounder or

  • Red snapper fillets (about 4 ounces each)

  • Kosher salt or sea salt

  • Freshly ground black pepper

  • Vegetable oil, for frying

  • 1 small fresh Korean red chili or Fresno chili, thinly sliced on an angle (optional)

  • Handful of fresh chives, cut into 1- to 2-inch pieces (optional)

  • Pancake Dipping Sauce, for serving

  • Pancake dipping sauce

  • 1/4 cup soy sauce

  • 1 1/2 tablespoons rice vinegar

  • 1 tablespoon toasted sesame oil

  • 1 tablespoon crushed roasted sesame seeds

  • 1 tablespoon gochugaru (Korean chili flakes)

  • 2 scallions/ spring onions, very thinly sliced on an angle


  • For the fish:

  • 1.

    Put the flour and beaten egg into separate wide, shallow bowls. Cut each fish fillet crosswise at a slight angle into four or five pieces. Season lightly with salt and pepper and then set aside for about 5 minutes so the seasonings soak in a bit. Lightly dredge the fish in the flour, tapping off any excess.

  • 2.

    In a large nonstick skillet, heat 2 tablespoons of oil over medium heat. Working in batches, coat the fish in the egg, letting any excess drip into the bowl, and place into the skillet. If desired, press a chili slice and some chives onto each piece in the skillet. Cook, flipping halfway through, until golden, about 4 minutes total.

  • 3.

    Transfer to a wire rack or paper towel–lined plate to drain. Repeat with the remaining fish, adding more oil to the skillet as needed.

  • For the dipping sauce:

  • 1.

    In a small bowl, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.

  • 2.

    Transfer the fish to a platter and serve immediately, with the dipping sauce.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 627kj
  • Fat Total 49g
  • Saturated Fat 4g
  • Protein 34g
  • Carbohydrate 11g
  • Sugar 0g
  • Sodium 1374mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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