감자전Gamja-jeon

• 3medium potatoes (about 500 g) 감자
• ½ tspsalt 소금
• ¼onion (optional) 양파
• 1green chilli, sliced (optional) 청양고추
• 4 tbspneutral oil 식용유
• 2 tbspsoy sauce + 1 tbsp vinegar for the dip 초간장

Method

1. Peel and finely grate the potatoes and onion. Put them in a sieve over a bowl and press out the liquid.
2. Let the liquid stand 5 minutes, pour off the water and keep the white starch at the bottom.
3. Mix the starch back into the grated potato with the salt.
4. Fry spoonfuls in hot oil, flattened to about 5 mm, with a chilli slice on top, for 3 minutes per side until golden.
5. Serve hot with the dipping sauce.

Cook's note

The reserved potato starch is what makes the centre chewy. Do not skip it.