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Korean Potato Pancake
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5 from 2 votes

Korean Potato Pancakes - No fillers here

Korean Potato Pancake is a very simple recipe, using only one ingredient - potato.
Course: Easy
Servings: 2 people


  • 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 - ½ a whole
  • Jalapeno pepper - ¼ a whole no seeds
  • Sugar - ½ teaspoon


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.


  • 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