The best thing about the meat stew is the spicy pollack stew.

For meat pancakes and sanjeok, the flavor is much more consistent if the meat is evenly thick. For dongtaejeon, removing any fishy smell is key. Seasoning with salt and pepper and drying thoroughly with a paper towel will make it much cleaner. Slowly frying over medium heat without raising the oil temperature too much will result in a crispy exterior and a moist interior. It's a bit of a hassle, but this method makes the pancakes much more delicious, and your family will love it.