Korean Milkfish Pajeon | Recipe by @cheatdaycheska

Yummy snack to go along with your K-drama binge watching! Recipe by @cheatdaycheska, guaranteed to satisfy your K-food cravings!

Korean Milkfish Pajeon


  • 500g Fishta Seafood Bangus Meat
  • 1 carrot, diced
  • 5 stalks spring onion, chopped
  • 1/2 red onion, minced
  • 5 small eggs, whisked
  • 5 garlic cloves, minced
  • 5 Tbsp all-purpose flour
  • Salt and pepper, to taste
Dipping Sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp chili flakes/powder



  1. Season Fishta Bangus Meat in salt and pepper, then pan fry until cooked. Shred into smaller pieces as you cook! Set aside to cool down.

  2. Combine eggs, carrots, spring onions, and garlic to create a batter.
  3. Once Fishta cooked Bangus Meat is cooled down, mix into batter. Combine well.
  4. Add flour then mix until well-combined.
  5. Heat oil in a pan on medium-high heat.
  6. Pour big scoops of batter onto pan. Fry for 2-4 minutes on each side (or until golden brown and cooked). Repeat until you finish the batter.
  7. Mix ingredients for dipping sauce.
  8. Serve while hot!


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