Instructions

Gamjajeon

1. Peel the potato skin and cut into a decent size. 

2. Finely grind the cut potato and water in a mixer.

3. Drain the ground potato on a fine strainer and let them sit for 10 – 15 minutes for the starch to settle.

4. Once the starch gets separated from water and settles, pour out the water, and leave just the starch.

5. Mix the drained potato with the settled starch.

6. Add fine salt into the batter and mix.

7. Finely chop the Cheongyang peppers.

8. Add an ample amount of cooking oil to a large pan and pour one scoop of batter onto the heated pan. Cook over medium heat.

9. Place the chopped Cheongyang pepper on top of gamjajeon.

10. Flip the gamjajeon and cook both sides until golden.

11. Serve the cooked gamjajeon with the sauce. 

 

Sauce

1. Finely chop Cheongyang pepper 0.3cm thick. 

2. Mix thick soy sauce, Cheongyang pepper, and vinegar to make the sauce