Sugary Food Potato and Sausage Jeon With Yangnyeom Dipping Sauce Dish

[Photographs: Vicky Wasik]

When I consider jeon, I consider my auntie Youngmi flouring pieces of cod, dipping them in egg wash, and frying them for a pre-dinner treat that would get splashed with a vinegar-ed soy sauce at the table. I likewise understand jeon as the enormous kimchi, seafood, and scallion pancakes that are cut into pizza-like triangle pieces, not from another location comparable to the fragile fried plans of fish. So what makes a jeon? I specify it as a broad classification of Korean fried foods that’s suspended someplace in between banchan, the little “side” meals served at a large meal, and anju, which are consuming treats.

A jeon is normally a pancake made with sliced up meat, seafood, or veggies, or a mix of all of 3, included into a light batter with flour and either egg or cold water. The batter is then shallow-fried till golden brown in oil, and served with a mouthwatering dipping sauce. Jeon can be served hot or at space temperature level; they can be crispy or not. The unlimited variations and active ingredients mixes for jeon advises me of among my preferred American protein-vegetable-and-carb mixes, Thanksgiving stuffing, and this sweet potato and sausage jeon dish is a homage to “dressing,” in jeon kind.

For this dish, we integrate grated raw sweet potato and hot Italian sausage with egg, scallions, and fresh sage, and form the mix into latke-sized patties. Each patty gets a light flour dredge, followed by a mayo-enriched egg wash covering, after which the jeon are fried in a cast iron frying pan till golden brown. The sweet potato, sausage, and sage offer the autumnal tastes we are accustomed to delighting in at Thanksgiving, however the spicy dipping sauce served along with the jeon boasts extremely Korean tastes.

This sauce is my analysis of the yangnyeom, or “skilled,” sauce utilized to coat Korean fried chicken. Normally, fried chicken yangnyeom is sweet, spicy, and sticky thanks to gochujang. This variation neglects the gochujang, for more of a dressing than a glaze, and comes together rapidly in a mortar and pestle. Squashed sesame seeds offer bitter nutty notes, and gochugaru provides it mellow heat. Due to the fact that the sweet potato in the jeon supplies lots of natural sweet taste, I get rid of sugar in the yangnyeom, and up the allium bite with pounded garlic and sliced up scallions. The resulting sauce is hot and mouthwatering, best for spooning over the stuffing-inspired sweet potato pancakes– or some fried eggs the list below early morning for breakfast.

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