Aeri's Kitchen Sweet Potato Jeon Cooking Video
Official video embedded by the recipe author; refer to the sweet-potato-jeon section on the source page.
Official cooking video · Aeri's Kitchen · YOUTUBEGoguma Jeon: Crispy Korean Sweet Potato Pancake Slices (3 Servings)
Thin sweet potato slices are dipped in a light flour batter and pan-fried until tender and golden, a Korean jeon snack or side dish distinct from syrup-coated mattang.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Scrub and rinse the sweet potatoes; trim blemishes and optionally leave the skins on. Slice evenly into rounds about 6 mm thick.
- 02
Mix 80 g Korean frying mix and 40 g flour. Gradually whisk in 180 mL cold water until nearly smooth. Add about 1 g salt only if the mix is unsalted; otherwise omit.
- 03
Dip each sweet potato slice in the batter for a thin coating, letting excess drip off.
- 04
Heat the 30 mL oil in batches in a skillet over medium heat. Lay slices in one layer and cook roughly 4–5 minutes per side. Adjust for slice thickness and heat; reduce heat if browning too fast.
- 05
Remove when a fork pierces the center easily and the batter is fully cooked; drain briefly and serve. Cook longer over low heat if the center is still firm.
Before you cook
Pat the sweet potatoes dry to reduce oil splatter and ensure the centers soften fully. Contains wheat; check the frying-mix label for possible egg, soy or seafood allergens. Refrigerate leftovers within 2 hours at or below 4°C/40°F, use within 3–4 days and reheat thoroughly.
Allergens: 밀(밀가루·튀김가루)/wheat (flour and mix)/小麦（小麦粉・ミックス粉）
Image & source credits
These illustrations stand in for food photos.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
