A popular type of jeon (pancakes), these crispy potato cakes are the perfect party snack, served with a spicy sesame sauce.
Skill level Easy
3 (about 360 g) potatoes, peeled, grated
1 onion, coarsely grated
1 long green chilli, seeded, finely chopped
80 ml (⅓ cup) vegetable oil
toasted sesame seeds, sliced green chilli and spring onions, to serve
Spicy sesame sauce
1 tbsp gochujang (see note page 30)
2 tbsp soy sauce
1 rice vinegar
½ tsp sesame oil
1 tsp caster sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
To make the sauce, combine all ingredients in a bowl and set aside.
Place potatoes and onion in a bowl and mix to combine. Place in a sieve set over the sink and, using your hands, push down to drain any liquid. Return to bowl, add chilli and combine. Season with salt and pepper.
Shape mixture into 12 cakes. Heat half of the oil in a frying pan over medium-high heat. Working in 2 batches, add potato cakes and cook for 3 minutes on each side or until golden. Remove using a spatula and drain on paper towel. Wipe out frying pan and repeat with remaining 40 ml oil and potato mixture. Scatter with sesame seeds, sliced green chilli, spring onions and serve with spicy sesame sauce.
• Gochujang is a Korean red pepper paste. Gochujang, kimchi and kelp are from Korean food shops and select Asian food shops.
Photography Ben Dearnley
As seen in Feast magazine, March 2014, Issue 29. For more recipes and articles, pick up a copy of this month's Feast magazine.
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