Gamja-jeon: Korean potato pancakes with egg

Ingredients

For 1 serving

• Potatoes200 g
• Spring onions1
• Potato starch10 g
• Sunflower oil2 teaspoons
• Eggs1
• Soy sauce1 teaspoon
• Rice vinegar1 teaspoon
• Sesame seeds2 g
• Saltto taste

Contains: gluten, eggs, soy, sesame,

Method

1. Peel the potatoes and grate them finely; put them in a sieve and squeeze with your hands to press out as much liquid as possible. Thinly slice the spring onion.
2. In a bowl mix the potatoes with the spring onion, the potato starch and a pinch of salt.
3. Heat half the sunflower oil in a non-stick pan over medium heat, spoon in the mixture in 2 mounds and press them into thin pancakes; cook for 4 minutes, until the underside is golden and crisp, then flip, add the remaining oil and cook for another 4 minutes.
4. Move them to a plate and, in the same pan, fry the egg sunny side up over medium heat for 2–3 minutes, until the white is set.
5. Meanwhile mix the soy sauce with the rice vinegar and sesame seeds; serve the hot pancakes with the egg and the dipping sauce.