Curry powder was used to flavor the dish to reduce the amount of sodium, and balsamic vinegar was added as a sauce to reduce the salt content of the soy sauce and enhance the taste.
Calories
186kcal
Carbs
29.5g
Protein
4.2g
Fat
5.8g
Sodium
491.9mg
Ingredients
Main
Others
Potato 150g, Organic Flour 50g, Curry Powder 15g, Onion 70g, Arugula 3g, Garlic Oil 30g Sauce : Balsamic Vinegar 30g, Low-sodium Soy Sauce 15g, Sugar 15g
Finding these ingredients in the US
- Low-sodium Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Nutrition Facts
Per 100g of main ingredientsPotato
- Rich in vitamin C (31mg) — acts as an antioxidant and helps you absorb iron
- Rich in potassium (590mg) — helps balance sodium and supports muscle function
Onion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Peel the potato, julienne 1, and soak in water.
🔍Grate 1 potato and separate the juice from the solids.
🔍Finely julienne the onion, and mix the grated dried pollock, julienned potato, and julienned onion in a bowl to make batter.
🔍Make the sauce.
🔍Pan-fry into bite-size jeon.
🔍Rinse the arugula briefly in water and plate together with the jeon.