Korean Gangwon-style Potato Pancake
Quick answer
- Total time
- 29 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
In the Gangwon mountain style, onion is grated right along with the potatoes and finely chopped cheongyang chili goes straight into the batter.
Read more
Makgeolli is the traditional pairing.
Ingredients
Instructions
- 1
Peel 450 g potatoes and grate them finely on a hand grater.
Grate 1/4 onion into the same bowl, then continue right away before the potato darkens or releases too much loose water.
- 2
Set the grated potato mixture in a sieve and catch the liquid in a bowl.
Leave it undisturbed for about 5 minutes, until a clear layer forms and white starch is visible on the bottom.
- 3
Pour off only the liquid on top without shaking the bowl.
Scrape the settled starch back into the grated potato and mix evenly, building the chewy base that keeps the pancake from crumbling.
- 4
Mix in 0.5 teaspoon salt and 1 tablespoon potato starch.
Finely chop 1 Cheongyang chili and fold it in, adding the 30 ml water little by little only if the batter feels too stiff.
- 5
Heat a pan over medium-high heat and add 2 tablespoons cooking oil.
Spread the batter as thinly as possible, press it with a spatula, and cook about 4 minutes without moving it too often.
- 6
Flip only when the edges are deep golden brown and crisp, and the underside feels set.
Cook the second side for about 3 minutes, drain briefly if oily, and serve immediately.
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