Korean Julienned Potato Pancake

Cut 350 g potatoes and 60 g onion into very thin matchsticks.

Keep the strands as even as possible, because thick pieces do not bind well with the starch and can scatter when the pancake is flipped.

Sprinkle 0.5 tsp salt over the potato and onion, toss lightly, and let them sit for 5 minutes.

Gently squeeze out the drawn moisture with paper towels so the mixture fries instead of steaming in the pan.

Add 2 tbsp potato starch and 0.2 tsp black pepper, then toss with your fingertips until the strands are lightly coated.

Do not add water; the potato's own moisture should be just enough to loosen the starch.

Pour 2 tbsp cooking oil into a pan and heat it over medium heat.

Spread the mixture into one thin pancake, gather loose edges inward, and press with a spatula so the underside makes full contact with the oil.

Cook the first side for 3-4 minutes, until the edges turn deep golden and crisp.

Avoid lifting it repeatedly; keep pressing gently so the potato strands bind together while the bottom browns evenly.

When the edge feels firm, flip the pancake in one confident motion and cook the second side for 2-3 minutes.

Serve it when both sides are deeply colored and the center no longer looks wet or loose.