Ttukdak Hyung's Potato Jeon and Cheese Potato Jeon

Name: Ttukdak Hyung's Potato Jeon and Cheese Potato Jeon
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: potato: 300g; salt: 1/2 tablespoon; potato starch: 1 1/2 to 2 tablespoons total; mayonnaise: 1 heaping tablespoon; black pepper: a pinch; Spam: 1/2 can (100g); perilla leaves: 10 leaves; (onion: 1/2); cooking oil: generously

Thinly shredded potato pan-fried with Spam and perilla leaves until golden, plus a cheese-topped version for extra richness.

20 min Difficulty Easy side dish

Main ingredients

potatopotato starchmayonnaiseSpamperilla leavesonion

Ingredients needed 4 servings

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potato potato starch mayonnaise Spam perilla leaves onion

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potato: 300g

salt: 1/2 tablespoon

potato starch: 1 1/2 to 2 tablespoons total

mayonnaise: 1 heaping tablespoon

black pepper: a pinch

Spam: 1/2 can (100g)

perilla leaves: 10 leaves

(onion: 1/2)

cooking oil: generously

Recipe

Wash 300g of potatoes (about 2 fist-sized potatoes) thoroughly, peel, and cut into thin shreds.
Sprinkle 1/2 tablespoon of salt over the potatoes, mix well, and let sit for 10 minutes.
Add 1 heaping tablespoon of potato starch, 1 heaping tablespoon of mayonnaise, and a pinch of black pepper to the potatoes and mix well.
While mixing, add an additional 1/2 to 1 tablespoon of potato starch to adjust the consistency.
Cut 100g of Spam (about 1/2 can) and 10 perilla leaves into small pieces, add to the potato batter, and mix well.
If you plan to refrigerate the batter for some time before cooking, grate or blend about 1/2 an onion and add it to prevent the onion from browning.
Generously coat a frying pan with cooking oil, then drop small portions of the finished potato batter and pan-fry.
The smaller you make them, the crispier the edges become, making them more delicious.
If cooked over low heat, the potatoes will absorb all the oil and become soggy, so cook quickly over medium to high heat, almost like deep-frying, until golden brown.

Thinly shred the potatoes, salt them, then mix with potato starch and mayonnaise to make a batter.
Add the chopped Spam and perilla leaves to the batter and mix well.
Spread the batter thinly in a heated pan and pan-fry until golden, or top with cheese and cook.

Cooking tips

Potato jeon should be cooked over medium-high heat, almost like deep-frying, to absorb less oil and achieve a crispy texture.
Be careful not to cook over low heat, as the potatoes will absorb all the oil and become soggy.

Recommended for

Those who want to enjoy the harmony of crispy texture and savory flavor.
Those who want to make a hearty jeon dish using potatoes and Spam.
Those who want to taste a special jeon with added cheese for an extra layer of richness.

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