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Fish, East Asian

Korean egg fish with rice and kimchi

Korean egg fish is a dish made of cod or hake dipped in flour and egg, pan fried in thin slices, served with rice and kimchi. For 4 people, it takes 30 minutes, it's easy to make, and it costs about €4.20 per person. The key is a thin flour coating before the egg, for an even golden crust without excess.

Thin slices of fish golden in egg, tender and bone free, with rice and a bit of kimchi, kids go crazy for it.

Korean egg fish with rice and kimchi
Total time
30 min
Difficulty
Easy
Cost per person
€4.20
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

This Korean dish pairs the softness of beaten egg with the firm bite of white fish. Each slice of cod or hake gets wrapped in a thin golden layer, crisp outside, tender inside. Plain white rice keeps things simple, while kimchi brings the tangy heat that wakes everything up. At Mon Chou, we like this dish because it's a fresh take on classic breaded fish, without any extra effort.

It's a great pick for a weeknight, quick and fuss free, yet refined enough to impress guests curious about Korean cooking. Kids usually love the golden, bone free slices, easy to pick up and eat. The soy and rice vinegar dipping sauce lets everyone adjust the flavor to their taste.

The ingredients

4 people

Fish counter

  • Cod or hake fillets 600 g

Pantry

  • Flouroften in the pantry 60 g
  • Soy sauceoften in the pantry 3 tbsp
  • Rice vinegaroften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 3

Fruits and vegetables

  • Kimchi 200 g
  • Scallions 2

Allergens Fish, Gluten, Eggs, Soy

The step by step recipe

  1. Cut the fillets into 1 cm slices and season them with salt and pepper.

    Pat the fish dry with paper towel, it holds the flour better.

  2. Mix the soy sauce with the vinegar, a little water, and the chopped scallion to make the dipping sauce.

    Add a pinch of chili if you like it spicy.

  3. Cook the rice in salted water, then drain it. 11 min

    It finishes at the same time as the fish.

  4. Dip each slice in flour, then in the beaten eggs.

    Keep one beaten egg aside, you may need it if the pan soaks it up.

  5. Heat the oil over medium heat and brown the slices two to three minutes on each side. 6 min

    Keep the heat medium low, the egg shouldn't brown too fast.

  6. Serve with the rice, kimchi, and dipping sauce.

    Kimchi is now easy to find in the refrigerated section of most supermarkets.

Our tips to get it right

  • Cut the fish slices to an even thickness, about 1 cm, so every piece cooks at the same rate.
  • Don't crowd the pan, cook in two batches if needed, otherwise the egg won't set properly and the slices will stick together.
  • Serve the fish right after cooking, the egg coating loses its softness if it sits too long on the plate.

The variations

  • Swap the cod for salmon for a richer flavor, the texture stays just as tender.
  • For a vegetarian version, use firm tofu slices instead of fish, coated the same way.
  • To save time, cook the rice the day before and reheat it by steaming or in the microwave while the fish cooks.

What to serve it with

  • Steamed white rice
  • Light miso soup
  • Hot green tea

Storage

Keep the cooked fish in the fridge in a sealed container for up to 2 days. Reheat it gently in a pan to keep the coating crisp, the microwave makes it soggy. Freezing isn't recommended, the egg coating changes texture once thawed.

Questions about this dish

Can you use a different fish instead of cod?

Yes, hake, pollock, or salmon all work well. Pick a firm white fish with few bones so it's easy to cut into clean slices.

Can this dish be made ahead?

You can prep the rice and dipping sauce ahead of time, but cook the fish right before serving. The egg coating tastes best freshly golden.

Why coat the fish in flour before the egg?

The flour helps the egg stick to the fish and creates a thinner, more even coating. Without it, the egg slides off and the crust turns out uneven.

Is kimchi essential to this recipe?

No, but it adds a tangy, spicy touch that balances the softness of the egg fish nicely. You can swap it for pickled vegetables or a vinegared cucumber salad.

How long does it take to make a Korean egg fish with rice and kimchi?

Count 30 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Korean egg fish with rice and kimchi?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Korean egg fish with rice and kimchi cost?

About €4.20 per serving, or €16.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, eggs, soy. Always check the labels of the products you buy.

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