Monday, September 21, 2015

South Korea - Jijims

This potato cake recipe with dipping sauce looks great, I can't wait to try them.

  • 2 eggs
  • 3/4 cup flour
  • large pinch salt
  • 1 medium russet potato, peeled and grated
  • 1 medium yellow onion, peeled and grated
  • 1 large or 2 small carrots, peeled and grated
  • vegetable oil for frying
And for the sauce:
  • 1/4 cup soy sauce
  • 1/4 cup rice vinegar
  • toasted sesame seeds

Firstly toast the sesame seeds in a hot pan.

 Mix the eggs with 1/2 cup of water.

Next stir in the flour until it's as smooth as you can get it.

 Grate the onion, carrot and potato.

Stir the grated vegetables into the batter you made earlier.

Heat up some oil in a pan and add spoonfuls of the mixture, flattening them a bit to make discs.

Fry in the oil until cooked and browned, turning over half way through cooking.

 Drain on paper towels and serve with the mixed soy sauce/vinegar dressing.

I loved these! They were nice and crispy when they'd been fried and tasted good on their own but dipped in the sauce they were delicious!! I like how easy they are to make with simple ingredients but taste amazing. JD thought they were a bit tasteless, Leigh liked them but said they needed cheese adding to the recipe and Erin (yet again) didn't want to try them. Win for me, if I make them again I might not have to share them. :D

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