Crispy Korean Gamjajeon (Potato Jeon) with Two Sauces
Crispy Korean Gamjajeon (Potato Jeon) with Two Sauces
Ingredients
For the Potato Jeon
- 3 potatoes, peeled and shredded thin
- 1 tablespoon all-purpose flour, to 2 tablespoons
- 5 tablespoons Borges Blend of Canola & Extra Virgin Olive Oil, for pan-frying
- 1/3 tablespoon coarse sea salt
- 1/2 teaspoon black pepper, to taste
For the Classic Soy Dipping Sauce
- 1/2 green chili, chopped
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon granulated sugar
- 1/2 tablespoon sesame seeds
For the Chimichurri-Style Sauce
- 1 cup cilantro, chopped
- 3 garlic, cloves, minced
- 1 fresh red chili, piece, diced
- 1 teaspoon dried oregano
- 1 teaspoon gochugaru
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 10 tablespoons Borges Hojiblanca Extra Virgin Olive Oil
Instructions
- 1
Peel the potatoes and shred them as thin as possible using a mandoline or a box grater.
⏱️ 5 min
- 2
Rinse the shredded potatoes once in cold water to remove excess starch, then drain thoroughly.
⏱️ 2 min
- 3
In a bowl, mix the shredded potatoes with 1/3 tablespoon of coarse sea salt. Let them sit for 15 minutes to draw out moisture.
⏱️ 15 min
- 4
After 15 minutes, firmly squeeze out as much liquid as possible from the potatoes. This is crucial for achieving a crispy jeon. You can use a clean kitchen towel or cheesecloth for this step.
⏱️ 3 min
- 5
Return the squeezed potatoes to a dry bowl. Add black pepper to taste and 1 to 2 tablespoons of all-purpose flour. Mix evenly until the potatoes are lightly coated.
⏱️ 3 min
- 6
Heat 5 tablespoons of Borges Blend of Canola & Extra Virgin Olive Oil in a large non-stick pan over medium-high heat.
⏱️ 2 min
- 7
Once the oil is hot, add a handful of the potato mixture to the pan. Press it flat with a spatula to form a thin pancake. Pan-fry for 3-5 minutes until the edges turn golden brown and crispy. Flip and cook the other side for another 3-5 minutes until golden and crispy. Repeat with the remaining potato mixture, adding more oil as needed.
⏱️ 15 min
- 8
While the jeon is cooking, prepare the classic dipping sauce: In a small bowl, combine the chopped green chili, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of granulated sugar, and 1/2 tablespoon of sesame seeds. Mix well.
⏱️ 3 min
- 9
For the chimichurri-style sauce: In another small bowl, combine 1 cup of chopped cilantro, 3 cloves of minced garlic, 1 piece of diced fresh red chili, 1 teaspoon of dried oregano, 1 teaspoon of gochugaru, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 tablespoons of apple cider vinegar, and 10 tablespoons of Borges Hojiblanca Extra Virgin Olive Oil. Stir until all ingredients are well combined.
⏱️ 4 min
- 10
Serve the crispy potato jeon immediately. You can spoon the chimichurri-style sauce directly over the hot jeon, or serve both the classic soy dipping sauce and the chimichurri-style sauce on the side for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Korean Gamjajeon (Potato Jeon) with Two Sauces
For the Potato Jeon
- 3 potatoes, peeled and shredded thin
- 1 tablespoon all-purpose flour, to 2 tablespoons
- 5 tablespoons Borges Blend of Canola & Extra Virgin Olive Oil, for pan-frying
- 1/3 tablespoon coarse sea salt
- 1/2 teaspoon black pepper, to taste
For the Classic Soy Dipping Sauce
- 1/2 green chili, chopped
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 tablespoon granulated sugar
- 1/2 tablespoon sesame seeds
For the Chimichurri-Style Sauce
- 1 cup cilantro, chopped
- 3 garlic, cloves, minced
- 1 fresh red chili, piece, diced
- 1 teaspoon dried oregano
- 1 teaspoon gochugaru
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 10 tablespoons Borges Hojiblanca Extra Virgin Olive Oil
Instructions
- 1
Peel the potatoes and shred them as thin as possible using a mandoline or a box grater.
⏱️ 5 min - 2
Rinse the shredded potatoes once in cold water to remove excess starch, then drain thoroughly.
⏱️ 2 min - 3
In a bowl, mix the shredded potatoes with 1/3 tablespoon of coarse sea salt. Let them sit for 15 minutes to draw out moisture.
⏱️ 15 min - 4
After 15 minutes, firmly squeeze out as much liquid as possible from the potatoes. This is crucial for achieving a crispy jeon. You can use a clean kitchen towel or cheesecloth for this step.
⏱️ 3 min - 5
Return the squeezed potatoes to a dry bowl. Add black pepper to taste and 1 to 2 tablespoons of all-purpose flour. Mix evenly until the potatoes are lightly coated.
⏱️ 3 min - 6
Heat 5 tablespoons of Borges Blend of Canola & Extra Virgin Olive Oil in a large non-stick pan over medium-high heat.
⏱️ 2 min - 7
Once the oil is hot, add a handful of the potato mixture to the pan. Press it flat with a spatula to form a thin pancake. Pan-fry for 3-5 minutes until the edges turn golden brown and crispy. Flip and cook the other side for another 3-5 minutes until golden and crispy. Repeat with the remaining potato mixture, adding more oil as needed.
⏱️ 15 min - 8
While the jeon is cooking, prepare the classic dipping sauce: In a small bowl, combine the chopped green chili, 2 tablespoons of soy sauce, 1 tablespoon of vinegar, 1 tablespoon of granulated sugar, and 1/2 tablespoon of sesame seeds. Mix well.
⏱️ 3 min - 9
For the chimichurri-style sauce: In another small bowl, combine 1 cup of chopped cilantro, 3 cloves of minced garlic, 1 piece of diced fresh red chili, 1 teaspoon of dried oregano, 1 teaspoon of gochugaru, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 2 tablespoons of apple cider vinegar, and 10 tablespoons of Borges Hojiblanca Extra Virgin Olive Oil. Stir until all ingredients are well combined.
⏱️ 4 min - 10
Serve the crispy potato jeon immediately. You can spoon the chimichurri-style sauce directly over the hot jeon, or serve both the classic soy dipping sauce and the chimichurri-style sauce on the side for dipping.
⏱️ 1 min