Korean Crispy Potato Pancake
Quick answer
- Total time
- 27 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Grated raw potato is squeezed, and the liquid sits for at least 10 minutes until white starch settles at the bottom; that sediment goes back into the pulp to make the batter.
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Spread as thin as possible, the edges shatter like glass while the middle stays chewy. The dipping sauce is soy sauce with vinegar and minced cheongyang chili.
Ingredients
Instructions
- 1
Peel five hundred grams of potatoes and grate them finely so the texture stays smooth.
Transfer the grated potato to a cloth, squeeze firmly, and keep the potato pulp and the collected liquid separate.
- 2
Let the potato liquid stand undisturbed for at least ten minutes.
When a white starch layer is visible on the bottom, slowly pour off only the brownish water from the top.
- 3
Add the settled starch back to the potato pulp, then mix in zero point five teaspoons of salt and two tablespoons of potato starch.
Stir until no dry clumps remain and the batter feels cohesive.
- 4
Heat a pan over medium heat for about one minute, then spread two tablespoons of cooking oil across the surface.
Add the batter in a thin layer and press any thick spots with a spoon.
- 5
Cook for about three minutes, until the edges dry, brown, and the underside feels firm.
Do not move it before then, because the pancake can tear while the starch is still setting.
- 6
Flip quickly with two spatulas and cook the second side for about two more minutes, until evenly golden.
Mix one tablespoon of soy sauce, one teaspoon of vinegar, and minced hot green chili, then serve while hot.
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