We made fish “Jeon (Korean pan-fried fish fillet)” today. It’s been a while since we last made it for the Lunar New Year holiday. I’ve been quite successful in avoiding it as we don’t necessarily “need to” make it unlike those who conduct ancestral rites. I’ve also been in a long battle with my mom to make the cooking process as light and slim as possible.
Still, it’s just one dish – fish Jeon, and four of us worked on it.
The first person sprinkles salt and pepper on the thinly sliced fish, the second person coats the fish in starch powder and puts it in the egg wash bowl, the third person places the egg-washed fish on the pan, and the last person flips the fish. Then the first one, who worked on the seasoning and happens to have a certification of the professional organizer, arranges the finished fish on the plate.
It was effective and efficient. My mom was quite impressed saying how we had done it so fast.
This is what’s called industrialization, Mom.
The art of focusing on only one thing, achieving one task – the division of labor (except for the first person who has to work with salt and pepper, as well as final arranging.
After experiencing the core labor of industrialization, we also get to taste life as an employer.
By chewing those puffy, hot fish Joen, savoring all the flavors.