Korean Shredded Sweet Potato Fritter
Quick answer
- Total time
- 26 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Sweet potato is cut into thin strips and pan-fried with julienned carrot and onion in a tempura-style batter.
Read more
The overlapping sweet potato strands crisp up at the edges during frying, while the centers stay soft and carry the vegetable's natural sweetness. Using cold water to mix the batter keeps it light and loose, preserving the crunch of each strand after cooking. Black sesame seeds scattered over the top add a nutty note and visual contrast. The jeon is best eaten immediately off the pan, when the edges are at peak crispness. A soy-vinegar dipping sauce alongside balances the natural sweetness of the vegetables with a clean, sharp note.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Peel sweet potato (320 g) and julienne into 3-4 mm wide strips.
Julienne carrot (50 g) and onion (60 g) to the same width and place all in a large bowl. Matching thickness ensures even cooking.
- 2Season
Add tempura flour (80 g) and salt (0.4 tsp) directly onto the vegetables.
Toss with chopsticks until each surface is lightly dusted. Coating the vegetables dry before adding water helps the batter stick.
- 3Prep
Pour cold water (100 ml) in three additions, mixing with chopsticks between each pour.
The batter should thinly coat the vegetables with little excess pooling at the bottom.
- 4Control
Heat oil (3 tbsp) in a pan over medium heat.
Spread the batter into an 18 cm round and do not move it for the first 3 minutes to allow the base to firm up.
- 5Heat
Sprinkle black sesame seeds (0.5 tsp) evenly on top and flip the jeon in one motion with a wide spatula.
Cook the other side 3-4 more minutes until the edges are crisp.
- 6Finish
Transfer the jeon to a cutting board and cut into serving pieces.
Serve while hot since it softens as it cools.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Shredded sweet potato and carrot strands fry into a crisp fritter with a naturally sweet core.
- Finish cue
- The batter should thinly coat the vegetables with little excess pooling at the bottom.
- Avoid this
- If strips are too thick, cooking takes longer and texture gets soggy.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
26min, 8 ingredients
Category median
30min, 8 ingredients
Based on 80 recipes
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