AI-generated imageCrispy Korean Carrot-Strip Jeon with Potato Starch (2 Servings)
Thinly shredded carrots are salted, drained and pan-fried with potato starch as simple Korean vegetable jeon. This home version contains no egg or wheat flour.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash carrots thoroughly and shred them into thin 2–3 mm strips.
- 02
Mix carrots with 1.5 g salt for 10 minutes, then gently squeeze out the released water.
- 03
Toss with 20 g potato starch until lightly coated. Do not add water.
- 04
Heat half the oil in a frying pan over medium heat and spread half the carrots into a thin circle.
- 05
When golden and holding together, flip and cook the other side. Allow roughly 3–4 minutes per side, checking color and doneness.
- 06
Repeat with remaining carrots. Serve when the centers are cooked and no raw starch remains.
Helpful source links
Before you cook
Wash carrots and keep utensils clean. Cook thinly until the starch is no longer raw. Check ingredient labels for allergens and cross-contact, and refrigerate leftovers within two hours.
Image & source credits
AI-generated image.
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