Maangchi Simple Potato Pancake
Official video demonstrates the same grated potato-onion-starch frying method. The video makes one large pancake; the recipe here makes two smaller ones.
Official cooking video · Maangchi · YOUTUBECrispy Korean Potato and Onion Pancakes
A two-serving Korean potato pancake made from grated potato, onion and potato starch, pan-fried thin and served with a simple soy-vinegar dip.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Wash hands and finely grate 250 g peeled potato and 60 g onion. Keep the grated mixture and its liquid in a bowl.
- 02
Mix 30 g potato starch and 1 g salt into the grated potato and onion until evenly combined.
- 03
In a small bowl, stir together 15 ml soy sauce, 10 ml vinegar, 10 g scallion and 5 g sugar until the sugar dissolves.
- 04
Heat a large pan over medium heat and use the 30 ml oil as needed. Spread into two thin pancakes. Cook approximately 4–5 minutes per side until golden and cooked through; work in batches if needed.
- 05
Cut the cooked pancakes into serving pieces and serve warm with the soy-vinegar dip.
Before you cook
Check brewed soy sauce labels for soy and wheat. Cook the potato mixture through to the center. Serve promptly. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 32°C) at or below 4°C; reheat throughout to 74°C.
Allergens: soy, wheat may be present in brewed soy sauce; check label
Image & source credits
These illustrations stand in for food photos.
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