AI-generated imageCrispy Korean Sweet Potato Matchstick Jeon (4 Small Pancakes, 2 Servings)
A simple Korean home-style snack made by pan-frying thin matchsticks of sweet potato lightly coated with starch. Unlike sliced sweet potato pancakes, the intertwined shreds develop crisp edges.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash and peel the sweet potato. Cut into long, thin 2–3 mm matchsticks. If using a mandoline, finish small end pieces with a knife to protect your fingers.
- 02
Quickly rinse the shreds once in cold water, drain well, and gently blot away surface moisture with paper towels.
- 03
Toss the shreds with 30 g potato starch and 1 g salt until lightly coated. Do not add water; a little remaining surface moisture is enough to help them cling together.
- 04
Heat a 24–26 cm nonstick frying pan over medium-low heat. Add about 1 tbsp oil, then spread one-quarter of the mixture into a thin round about 10 cm wide.
- 05
When the underside holds together and turns golden, flip carefully. Cook over medium-low heat until both sides brown and the sweet potato shreds are tender all the way through. Reduce the heat if the surface browns before the center cooks.
- 06
Cook the remaining mixture in the same way, adding the remaining oil as the pan dries. Make four pancakes and serve hot. Cut one open to check that the sweet potato in the center is cooked, not crunchy-raw.
Helpful source links
Before you cook
Watch your fingers when slicing. Cook the sweet potato shreds through, not merely until the surface browns, and use care around hot oil. Refrigerate leftovers in a shallow container at 4°C or below within 2 hours. Reheat thoroughly; check packaged starch and oil labels for allergens.
Image & source credits
AI-generated image.
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Korean Pan-Fried Apple Matchstick Jeon (4 Small Pancakes, 2 Servings)
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