Empty My Fridge
Crispy Korean Potato Pancakes
Ingredients
- Potato · peeled400 g
- Chili pepper · sliced, chopped1
- Onion · grated3 tbsp
- Vegetable oil2–4 tbsp
- Salt
- Black pepper
- Scallion · chopped1
- Soy sauce1 tbsp
- Vinegar1 tbsp
- Sesame seed½ tsp
Instructions
- Blend the peeled potatoes with the water until smooth.
- Strain the mixture through a nut milk bag or cheesecloth.
- Let the liquid settle, then pour off the water and keep the potato starch that sinks to the bottom.
- Mix the starch with the potato pulp, the grated or blended onion, the sliced chilli, salt and pepper.
- Fry spoonfuls of the batter in the vegetable oil until crispy, making small pancakes or one large pancake.
- Make the dipping sauce: mix the grated or blended onion, chopped spring onion, chopped chilli, soy sauce, vinegar, water and sesame seeds.
Summarized from Wandercooks's video. Watch it for the details.
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