Gamjajeon

감자전

Servings: 15

Ingredients

Procedure

Preparation

Flour Mix

Mix the flours, salt, and pepper together.

Batter

Wash the chives in cold water, then drain

Fine chop (mince) the chives.

Add 1 cup of the flour mix to the cold water in a bowl and mix until smooth.

Add the chopped chives (reserve 1 tablespoon) and stir gently.

Potato

Wash well in cold water, removing any blemished skin portions.

Slice into roughly 1/4 inch slices.

Place potato slices in a pot and cover with water.

Bring to a boil over medium high heat and cook for 5 to 8 minutes.

Remove from heat, drain, and rinse well in cold water.

Cook

Dredge potato slices through remaining flour mix.

Put 1 tablespoon oil into a skillet and heat over medium high heat.

Dip the potato slices in the batter and place in skillet in a single layer without crowding.

Cook until golden brown, about 3 minutes.

Turn the potatoes, adding a little more oil if needed, and cook another three minutes.

Repeat until all potato slices are cooked.

Garnish with reserved chives and serve as part of a ban chan array.

Nutrition Facts