Gamjajeon

감자전

Servings: 15

Ingredients

2

pounds

small round red potatoes

4

tablespoons

vegetable oil for frying

Flour Mix

1 1/2

cups

flour

1/2

cup

rice flour

1/2

teaspoon

salt

1/2

teaspoon

pepper

Batter

1

cup

Flour Mix

1

bunch

Korean chives

2

cups

ice cold water

Product
Visual
Where to Buy

Spring Chef Kitchen Tongs - Salad Tongs

Kitchen Tongs Set of 3 - Stainless Steel Cooking Tongs

NPYPQ Tongs, Premium Stainless Steel Kitchen Tongs

Kitchen Pro 101 Smart Tongs 2-in-1 Spatula Tongs

Kitchen Utensils Kitchen Tongs Stainless Steel Set of 2 - Salad Tongs

 

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.