Another simple banchan that I will made especially when there's no meat on the table. I've tried out few Gamja-jeon recipes in the past. Recipe A asked to add-in extra potato starch. Recipe B recommend add in grated onion into the potato paste. Recipe C - grind the potato with water in blender, separate the paste & water then get starch from the water and mix again. Recipe D - julienne the potatoes & add in extra vegetables together before pan-fried, etc. As a conclusion, why so hassle? Just grated manually, add a pinch of salt and pan-fry till perfection, simple, easy and delicious.
1 Large Potato (250gram)
Dipping Sauce:
Soya sauce - 2 tablespoons
Water - 1 tablespoon
Vinegar - 1tablespoon
1/2 Red chilli pepper - slice
1/4 Yellow onion - thinly slice
1 stalk of Green Onion - finely chop
1-2 pinch of sugar
How to cook :
Step 1.
Peel and grate the 250gm potato by using a grater. 1 large size potato can make 1 potato pancake that served 2 adults.
Step 2.
Add a pinch of salt into the grated potato. It is normal that some the grated potatoes turn dark due to oxidize.
Step 3.
Heat up the frying pan on medium high heat, add 2 tablespoons of cooking oil, spread the oil all over the pan evenly. Add in the grated potato and spread it evenly into round shape by using a spatula. Cook until the bottom edge of the Gamja Jeon turn golden crips. usually it takes about 2-3 minutes over medium high heat.
Step 4.
Flip over and let it cook for another 2-3 minutes until it turn crips then it is done! I like my Gamja-jeon thin, and I am using a 30cm frying pan here.
Step 5.
The chili pepper slice for ganish suppose to place on top of uncook gamja jeon, gently press it so it could attached nicely before flip over to cook on it (on step 3, before step 4). Don't forget to make dipping sauce with the recipe stated at ingredients. This dipping sauce is suitable for simple Jeon like Gamja Jeon.
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