Ttukdak Hyung's Potato Jeon and Cheese Potato Jeon
Thinly shredded potato pan-fried with Spam and perilla leaves until golden, plus a cheese-topped version for extra richness.
Ingredients needed 4 servings
Recipe
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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