Korean Kimchi Potato Jeon
Potatoes are grated to release their starch, then combined with chopped napa kimchi, Korean pancake mix, green onion, and Cheongyang chili to form a batter. The mixture is spread thinly in an oiled pan and fried on both sides until golden and crisp. Pouring off the potato water and keeping only the settled starch before mixing intensifies the crunch. The tangy fermentation of the kimchi plays against the potato's mild sweetness in every bite.
Adjust Servings
Instructions
- 1
Squeeze kimchi lightly and chop finely. Slice green onion and chili.
- 2
Peel and grate the potatoes, then drain in a strainer for about 2 minutes.
- 3
In a bowl, mix grated potato, kimchi, pancake mix, water, sugar, and salt.
- 4
Add green onion and chili, then mix again to finish the batter.
- 5
Heat oil in a pan, spread batter thinly, and cook over medium heat for 3–4 minutes.
- 6
Flip and cook 2–3 more minutes until both sides are golden and crisp.
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