Kim Dae-seok's Mugwort Potato Jeon
A special mugwort potato pancake made with fresh starch sediment from grated potatoes without adding any water, mixed with chopped mugwort, pan-fried to be crispy on the outside and chewy inside.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using a blender will over-grind the potatoes, so it's better to use a grater despite the effort to preserve the fibrous texture and chewiness.
- Adding extra water to the batter will thin it out and make it soggy; only the potato moisture, starch, and frying mix should be used to achieve a crispy result.
- Mugwort should be chopped finely with a knife rather than blended to retain its vibrant green color and fragrant flavor that bursts with each bite.
Recommended for
- Those who want to enjoy a special seasonal delicacy combining fragrant mugwort and chewy potatoes.
- Those looking for a non-greasy snack on rainy days or as a late-night bite with makgeolli, with a crispy exterior and soft interior.
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