Description
Crispy Korean potato pancakes made from grated potatoes, perfect as a snack or side dish.
Ingredients
Scale
- 3 medium russet or Yukon Gold potatoes
- ¼ teaspoon salt
- 1 small onion (optional, grated or finely minced)
- 2–3 tablespoons neutral oil
- 2 tablespoons potato starch powder (for quick version)
- 2 tablespoons soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar (for dipping sauce)
- ½ teaspoon sugar (for dipping sauce)
- ½ teaspoon sesame oil (for dipping sauce)
- Pinch of gochugaru or red chili flakes (optional for dipping sauce)
- 1 scallion, thinly sliced (for dipping sauce)
Instructions
- Make the dipping sauce first. Combine all sauce ingredients in a small bowl, stir until the sugar dissolves, and set aside.
- Grate the potatoes. Peel the potatoes and grate them on the fine side of a box grater, or pulse in a blender with a splash of water until roughly smooth. If using onion, grate it directly into the potato.
- Drain the grated potato. Transfer the grated potato to a fine sieve set over a bowl. Let it drain for 10 minutes without pressing. Carefully pour the drained liquid away, leaving the starchy sediment.
- Fry the pancakes. Heat oil in a nonstick pan over medium heat. Spoon the potato mixture into the pan, spreading each pancake thin, about ¼ inch. Cook undisturbed for 3–4 minutes until golden and crispy.
- Flip carefully and cook the other side 2–3 minutes until golden. Serve immediately with the dipping sauce.
Notes
These pancakes are best eaten hot and fresh. If making a large batch, keep finished pancakes in a low oven on a wire rack to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Frying
- Cuisine: Korean
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg