Korean Potato Pancakes
Ingredients
- 1,000 gPotato (grated)
- 2 pcOnion (grated)
- 2 tspGray sea salt
- 6 tbspSunflower oil
- 2 pcThai chili (thinly sliced)
- 4 tbspKorean soy sauce
- 2 tbspRice vinegar
Method
A pancake with deep brown, ultra-crispy edges contrasting with a soft, almost chewy heart. The smell of searing potatoes in hot oil fills the kitchen with a comforting aroma.
- 1
Peel the potatoes and onion. Grate them finely over a large bowl. The texture should be wet and grainy.
- 2
Squeeze the pulp between your hands to extract all the juice into a container. Let the liquid sit for 10 minutes. A firm white deposit will form at the bottom: that's the starch. Carefully pour off the surface water to keep only this deposit.
- 3
Add the squeezed potato and onion pulp back onto the starch. Add the salt. Mix vigorously by hand until the batter is homogeneous and bound.
- 4
Heat the sunflower oil in a pan. When the oil shimmers, spread the batter into a thin pancake. Place the Thai chili slices on top. Fry until the edges are translucent and brittle before flipping.
- 5
Mix the Korean soy sauce and rice vinegar in a small bowl to serve alongside the hot pancake.
Frequently asked questions
How do you get this dish right?
- Do not discard the starch at the bottom of the bowl; it provides the binding and crunch without needing flour.
- The pan must be smoking hot before adding the batter to prevent the pancake from absorbing too much oil.
How long does this dish keep?
Eat immediately. The pancake loses its crispness as it cools.
