Gamja Jeon (Potato Pancakes)

Preparation

1. Step 1

   Prepare the choganjang: To a small bowl, add the onion, soy sauce, vinegar, sugar and 1 tablespoon water, then stir to combine. Set aside until ready to eat.

2. Step 2

   Prepare the jeon: Cut the potato in half lengthwise. Turn one of the halves into fine matchsticks: To do this easily, cut the potato half lengthwise into ⅛-inch-thick slices, then stack a few slices at a time and thinly slice at a diagonal into ⅛-inch-thick sticks. Transfer the matchsticks to a medium bowl, cover with water and set aside to remove some starch, about 5 minutes. Drain well and return the matchsticks to the empty bowl.

3. Step 3

   Meanwhile, make the batter: Grate the remaining potato half into a liquid measuring cup until you have about ¼ cup. Add the egg, cornstarch and baking soda, then season with salt and pepper. Stir until you have a thin batter. Pour this batter into the bowl with the matchstick potatoes and toss to evenly coat.

4. Step 4

   Cook the jeon: Heat a 10- to 12-inch skillet over medium-high, then add enough oil to generously coat the bottom (about 2 tablespoons). When the oil is loose and shimmery, carefully add the potato mixture in an even layer. Cook without disturbing, lowering the heat as needed, until the edges start to turn golden and a little shake of the skillet releases the jeon from the bottom so it moves in one sturdy piece, 2 to 3 minutes. You should be able to hear the jeon scratching against the bottom of the skillet as it moves around.

5. Step 5

   Flip the jeon: Using a large spatula or two, carefully flip the jeon, then cook until the second side is crispy and golden brown, 2 to 3 more minutes. If desired, flip the jeon once more so the matchstick potato design is on top, then slide it onto a cutting board. Let the jeon cool slightly to set, then cut into a 9-piece grid. Serve warm with the choganjang.