Bacon Potato Jeon (Crispy Pancake)
A simple drinking snack of julienned potato and bacon fried crisp. Mix the batter on the thick side and shallow-fry it for a crunchy outside and tender inside.
Ingredients
Ingredients
- Potatoes4
- Bacon3 slices
- Minced garlic1/2 tbsp
- Korean frying mixas needed
- Cold water1/2 cup
- Black peppera pinch
- Cooking oilplenty
Directions
- 1
Peel the 4 potatoes.
- 2
Julienne the potatoes — a bit thicker for more bite, or use a mandoline for thin strands.
- 3
Thinly slice the 3 bacon strips as well.
- 4
Put the potato and bacon in a bowl and sprinkle with black pepper.
- 5
Add 1/2 tbsp of minced garlic. (Reduce or skip if you don't like garlic.)
- 6
Sprinkle on enough frying mix to lightly coat the top of the ingredients.
- 7
Pour in about 1/2 cup of cold water and mix into a slightly thick batter — thicker batter fries up crispier.
- 8
Heat plenty of oil in a pan — you'll shallow-fry it almost like frying.
- 9
Add the batter and press it down flat with the spatula while it cooks.
- 10
Once one side is golden, flip confidently and cook the other side.
- 11
Transfer to a plate and serve.
Tips
Keep the batter thick with little water for maximum crispiness. The key is using plenty of oil to shallow-fry it.