Kimchi Potato Jeon
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Recipe Intro From dearsaturdays
Enjoy the convenience of Cascadian Farm Frozen Hash Browns in this quick and easy recipe for kimchi potato jeon. These crispy and crunchy pancakes are made with a flavorful mixture of kimchi, potato starch, and seasonings. Serve them with a delightful dipping sauce of creme fraiche and chives for a delicious snack or appetizer.
Recipe Description
Kimchi potato jeon pairs well with a variety of dishes. Serve them as part of a Korean-inspired meal with rice, kimchi, and other banchan (side dishes). They also make a great addition to a brunch spread or as a tasty snack on their own. Enjoy the crispy texture and spicy-sour flavor of these pancakes with each bite!
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Recipe Card
For the Kimchi Potato Jeons
ingredients
- 1 (16 ounce) bag Cascadian Farm Frozen Hash Browns, defrosted
- 1 cup fermented kimchi, chopped
- 1/4 cup kimchi brine
- 5 tablespoons potato starch
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 large egg
- 2 cups frying oil (such as canola or vegetable)
For the Dipping Sauce
ingredients
- 1/4 cup creme fraiche
- 1/4 cup fresh chopped chives
- 1/2 teaspoon kosher salt
To make the potato jeons
Method
Step 1
Place the defrosted hash browns in a kitchen towel, wrap it up, and squeeze out as much liquid as possible.
Step 2
In a large bowl, mix the potatoes with kimchi, kimchi brine, potato starch, salt, pepper, and egg. Combine thoroughly.
Step 3
Take roughly 3 tablespoons of the mixture, and roll it into a ball, and pat it into roughly 1 1/2-inch thick patties.
Step 4
Heat the oil in a shallow pan to 375°F, ensuring it is at least 1 inch high.
Step 5
Gently place the patties in the pan and fry for around 6-7 minutes or until golden brown. Flip and fry the other side until golden brown. Set fried jeons on a paper towel to drain excess oil before serving.
To make the dipping sauce
Step 1
Combine creme fraiche, salt, and chives in a bowl.
Step 2
Serve alongside the jeons and enjoy.