Korean Potato Pancake – No Fillers here

Korean Potato Pancake is a simple but delicious way to try potatoes. What I like most about this recipe is that it uses only one ingredient – potato. No flour, eggs or other binding mixes.

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We will blend the potatoes, extract its water and use the residual starch to shape the potato mix into pancakes. I first saw this technique from a celebrity TV chef in Korea named Baek Jong Won and had to give it a try a home. Also, don’t forget the soy dipping sauce. It pairs very well with the pancakes and gives it the right amount of seasoning/

Key taste variable: Crispy skin with a soft inside. We are looking for a light brown, crispy texture on the surface and a soft inside. Cook each side for a few minutes on a medium-high heat. It’s okay to peek – check that it doesn’t get burnt!

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Korean Potato Pancakes - No fillers here

Korean Potato Pancake is a very simple recipe, using only one ingredient - potato.

Course Easy

Servings 2 people

Ingredients

• Potato - 7 medium-sized each, size of your palm
• Salt - 1 teaspoon

Dipping Sauce

• Soy sauce - 2 Tablespoons
• Vinegar - 1 Tablespoon
• Green onion - 1 Tablespoon
• Onion - 1/2 a whole
• Jalapeno pepper - 1/4 a whole no seeds
• Sugar - 1/2 teaspoon

Instructions

Prep Potatoes

• Peel potatoes. Put them into a blender. Pour enough water into blender to cover the potatoes and turn on blender.
• Take out a large sieve and place it over a large mixing bowl. Pour the blended mix into the sieve (note: do not throw away the residual water).
• There will be a potato mix left over in the sieve. Place into a kitchen towel. Squeeze out the excess water from the blended mix through the towel. Just a few good rings - don't squeeze too hard.
• Then empty out the residual water in the mixing bowl - you will see starch left on the bottom. Place the squeezed potato mix in with the left-over starch. Mix together and add in salt.
• Turn frying pan on medium heat. Pour oil into frying pan. Use a soup ladle to drop several scoops of batter into the pan. Use the bottom of the ladle to shape the batter into a circle. Cook each side until light brown on both sides. Pancake should be slightly crispy on the outside and soft in the inside.

Make Dipping Sauce

• Cube onions into small pieces. Make thin slices of the jalapeno pepper. Slice green onion into thin slices. Combine all other listed ingredients together and mix thoroughly.

Notes

• Make sure to season the batter with some salt. In the video, I added about a teaspoon of salt as I am using 8 medium sized potatoes. Try tasting just a small piece of the batter to see if you will need more.
• See video below for more details

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