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1
Pat each fish cake sheet thoroughly dry with kitchen paper, pressing firmly into every corner, so that any surface moisture left from the packaging cannot repel the egg coating and cause it to slide off during cooking. The sheet should feel tacky, not damp, to the touch.
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2
Beat the eggs in a shallow dish wide enough to accommodate a full sheet. No seasoning is needed here, since the inherent saltiness of the fish cake will pass into the egg during cooking and season the coating from within.
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3
Set a wide pan over medium-low heat and add the neutral oil, keeping the heat restrained so the egg sets into a smooth, pale-gold layer rather than browning unevenly and drying the fish cake internally — the fish cake is already cooked, and the sole task is to set the coating gently. The oil is ready when a drop of egg sets within three seconds without spitting.
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4
Dip each sheet into the beaten egg, coating both sides fully so there are no bare patches that would cook as dry fish cake rather than silky jeon, then lay it in the pan. Cook without pressing for approximately 90 seconds per side; the egg is set when the surface has lost its wet sheen and the underside lifts cleanly without resistance.
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5
Transfer to a board and brush immediately with sesame oil while the surface is still hot, so the oil is absorbed rather than sitting on top. Cut each sheet into serving pieces and serve promptly, as the egg coating firms as it cools; the surface should be uniformly pale gold with no dark patches.