Sweet Potato and Sausage Jeon With Yangnyeom Dipping Sauce Recipe

Ingredients

• For the Yangnyeom Dipping Sauce:
• 2 tablespoons (24g) toasted sesame seeds
• 4 garlic cloves (20g)
• 1 1/2 teaspoons (4g) whole black peppercorns
• 1/4 cup plus 1 tablespoon (75ml) water
• 3 tablespoons (45ml) soy sauce
• 2 tablespoons (16g) gochugaru
• 2 teaspoons (10ml) fish sauce
• 4 scallions (60g), thinly sliced
• 2 tablespoons (30ml) toasted sesame oil
• For the Jeon:
• 2 1/2 ounces (1/2 cup; 70g) all-purpose flour
• 7 ounces (200g) sweet potato, peeled and grated on largest holes of a box grater (about 1 1/2 cups)
• 6 ounces (170g) hot Italian sausage, casing removed
• 5 large eggs (250g), divided
• 4 scallions (2 ounces; 60g), thinly sliced
• 2 tablespoons (6g) finely chopped fresh sage leaves
• 2 tablespoons (30g) mayonnaise
• Vegetable oil for frying

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