Once I consider jeon, I consider my aunt Youngmi flouring slices of cod, dipping them in egg wash, and frying them for a pre-dinner snack that might get doused with a vinegar-ed soy sauce on the desk. I additionally know jeon as the large kimchi, seafood, and scallion pancakes which might be minimize into pizza-like triangle slices, not remotely much like the fragile fried packages of fish. So what makes a jeon? I outline it as a broad class of Korean fried meals that is suspended someplace between banchan, the small “aspect” dishes served at a large meal, and anju, that are consuming snacks.
A jeon is usually a pancake made with sliced meat, seafood, or greens, or a mixture of all of three, integrated into a lightweight batter with flour and both egg or chilly water. The batter is then shallow-fried till golden brown in oil, and served with a savory dipping sauce. Jeon might be served scorching or at room temperature; they are often crispy or not. The limitless variations and substances combos for jeon jogs my memory of certainly one of my favourite American protein-vegetable-and-carb combos, Thanksgiving stuffing, and this candy potato and sausage jeon recipe is a tribute to “dressing,” in jeon kind.
For this recipe, we mix grated uncooked candy potato and spicy Italian sausage with egg, scallions, and recent sage, and kind the combination into latke-sized patties. Every patty will get a lightweight flour dredge, adopted by a mayo-enriched egg wash coating, after which the jeon are fried in a forged iron skillet till golden brown. The candy potato, sausage, and sage present the autumnal flavors we’re accustomed to having fun with at Thanksgiving, however the spicy dipping sauce served alongside the jeon boasts decidedly Korean flavors.
This sauce is my interpretation of the yangnyeom, or “seasoned,” sauce used to coat Korean fried rooster. Sometimes, fried rooster yangnyeom is nice, spicy, and sticky because of gochujang. This model leaves out the gochujang, for extra of a condiment than a glaze, and comes collectively rapidly in a mortar and pestle. Crushed sesame seeds present bitter nutty notes, and gochugaru lends it mellow warmth. As a result of the candy potato within the jeon offers loads of pure sweetness, I eliminate sugar within the yangnyeom, and up the allium chew with pounded garlic and sliced scallions. The ensuing sauce is spicy and savory, excellent for spooning over the stuffing-inspired candy potato pancakes—or some fried eggs the next morning for breakfast.