Korea / Appetizers

Potato jeon

Name: Potato jeon
Prep time: 15 min
Cook time: 20 min
Yield: 4 portions
Cuisine: Korea
Ingredients: 500 g potatoes, peeled; 0.5 small onion; 2 tbsp potato starch; 0.25 tsp salt; 3 tbsp neutral oil; 1 tbsp soy sauce; 1 tbsp rice vinegar

Potato jeon in a practical home-cooking adaptation, with clear everyday steps.

Prep15 min

Cook20 min

Yield4 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

Ingredients

4 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Finely grate potatoes and onion, then squeeze lightly to remove excess water.
Mix with starch and salt into a thick batter.
Fry small thin pancakes in oil over medium heat for 4–5 minutes per side until golden and potato is cooked through.
Drain briefly and serve with soy sauce mixed with vinegar.

A little kitchen note

Untested editorial adaptation. Keep pancakes thin so the centers cook before the outside browns.

Allergen notes

Soy; possible wheat. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/4 of the recipe)

Energy: 210 kcal
Protein: 3.0 g
Carbs: 26.0 g
Fat: 10.5 g
Fibre: 3.0 g
Total sugar: 1.4 g
Sodium: 395 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

Make a little more of it