Daegujeon or Cod Fillet

Recipes: Banchan - Daegu jeon

Article by Gil "hannaone" © Copyright 2007-2026. All rights reserved.
Image by hannaone: Daegu jeon

Daegujeon Breaded Cod Filets

대구전 레시피 | daegujeon resipi

Jeon (Pan-fried Delicacies), are a variety of pan-fried meats, seafood, or vegetables which are usually dredged in four and egg before frying.
Daegujeon combines the delicate flavor of cod with a light fried egg taste and is one of the more popular varieties of jeon. Daegujeon is often prepared for special occasion meals.

Ingredients
12 ounces to 1 pound Cod filets
Cooking oil as needed

Cod Seasoning
2 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon fine ground white or black pepper

Flour Mix
2/3 cup flour
1/4 cup rice flour
1 teaspoon ground sesame seed
1/4 teaspoon salt

Egg Mix
2 each eggs
1 each green onion
1 each red chili pepper very

Dipping Sauce
2 tablespoons soy sauce
1 tablespoon rice wine
2 teaspoons maesil concentrate (Korean plum extract)
1 teaspoon sugar
1/2 teaspoon toasted sesame oil

Directions
Cod
Rinse cod filet in cold running water, then gently dry with paper towel.
Freeze the Cod until firm (1 hour or less) for ease in slicing.
Thin slice (about 1/8 inch thick) the partially frozen cod and place in a mixing bowl.
Add the minced garlic, salt, and pepper to the bowl, mix gently, then let stand about ten minutes.

Flour Mix
Mix all ingredients together in a medium mixing bowl.

Egg Mix
Trim the green onion, then rinse in cold water.
Fine mince the green onion.
Remove the stem from the red pepper then rinse in cold water.
Cut the pepper in half from top to bottom, then very thinly slice each half cross wise creating very thin half rounds.
Crack the eggs into a medium mixing bowl, add green onion and red pepper, and beat until well mixed.

Dipping Sauce
Mix all ingredients in a small bowl and let stand for ten to fifteen minutes to let flavors develop.

Cook
Heat a fry pan over medium heat, then add cooking oil.
Dredge each slice of the seasoned cod through the flour mix, dip in egg mix, and place in hot pan in a single layer without over crowding.
Cook until the bottom is a light golden brown, turn and repeat.
Place on paper towel to drain.
Repeat until all slices are cooked.

Final
Serve with dipping sauce as a snack, as part of a banchan array with a Korean meal, or as an interesting side dish.

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Story Time

Some History

🐟 Origins and Background
- Jeon in Korean cuisine: The practice of pan-frying seasoned ingredients in flour and egg dates back centuries, appearing in both everyday meals and royal court cuisine. Jeon was often prepared for ancestral rites (jesa) and festive occasions, symbolizing abundance and care.
- Daegu (cod): Cod became a popular fish in Korea due to its mild flavor, firm texture, and availability, especially in colder waters. It was commonly used in soups (daegu-tang) and fried dishes.
- Daegu jeon’s role: As a seafood jeon, it reflects the Korean tradition of highlighting fresh fish in simple, elegant preparations. Thin slices of cod are seasoned with salt, garlic, and pepper, dredged in flour, dipped in egg, and pan-fried. This method preserves the delicate flavor of the fish while adding a crisp, savory coating.

🍽 Cultural Significance
- Ceremonial food: Fish jeon, including daegu jeon, often appeared on ritual tables for jesa (ancestral memorial rites), where fried dishes symbolized respect and completeness.
- Home & restaurant fare: Beyond ceremonies, daegu jeon became a comforting dish in households and restaurants, valued for its simplicity and protein-rich quality.
- Modern popularity: Today, it’s enjoyed as a non-spicy, approachable banchan, often paired with dipping sauces made of soy sauce and vinegar.