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Potato and sweet potato pancake

JeonBig
Too easy! Too simple! Two familiar ingredients!

In Korea, we have so many different types of “Jeon” (pancakes).

Potatoes and sweet potatoes are normally to be found in a Korean larder so this dish is a great snack for hungry children. It was traditionally very popular with farmers who often feel very hungry between lunch time and dinner time.

When making “Jeon” Koreans tend to use either potatoes or sweet potatoes. Since I like to eat both, my pancakes use both of ingredients together.  I slice thinly to reduce the cooking time and to keep more of the nutritional value of the vegetables.

This dish is lip-smacking good and what I honestly think helps is that Korean brand flour is especially nice and adds a potent additive quality to pancakes.

I used a mixture of two types of Korean branded flour, “Gamja Buchum  garu” (potato starch flour for pancake making) and “Teakim garu” (mixed starch flour for deep frying) which are ready seasoned to be simply delicious but this luxury comes at a little cost.

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Finely slice both the potatoes and sweet potatoes; I used a slicer (0.75mm).

For the batter, combine the specified amounts of “Gamja Bochum garu” and “Teakim garu” with cold water, whisking thoroughly until you see no lumps.

Add the potatoes and sweet potatoes into the pancake batter and coat them thoroughly

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Preheat a non-stick pan with a plenty of olive oil on a low heat for a minute.

Use a pair of chopsticks or tongs, pick up a battered slice of potato and put it down in the fry pan and then immediately pick up a battered slice of sweet potato and lay it down on top.

Repeat until your pan is full without the pieces touch each other too much.

Pan fry on a medium low heat, turning until both sides are golden brown.

Use as much oil as is necessary (usually  am frugal with the oil but not for this dish!).
I served my “Jeon” with a bowl of Kimchi. In South Jeolla province, this dish is a farmers’ snack which they eat in the field with kimchi and they drink Makgeolli, a traditional Korean rice wine.
Makes : 3-5

Preparation time :  Less than 15 minutes

Cooking time : Less than 30 minutes

IngredientsFrom the Korean supermarket.

Gamja buchum garu, Korean pancake mix
Teakim garu , Korean frying flour mix
Kimchi (optional)

For the Pancakes

  • 200 g potatoes, finely sliced
  • 200  g sweet potatoes, finely sliced
  • 50  ml olive oil
  • 220 ml cold water
  • 150 g  Gamja buchum garu, Korean pancake flour mix
  • 30 g Teakim garu, Korean frying flour mix
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