How to make Potato Pancakes Korean style | Simple Korean Side Dish

all-purpose flour

🥗Healthier: chickpea flour

💰Cheaper: cornstarch

Chickpea flour adds protein and fiber while cornstarch is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is more budget-friendly.

Cut the potatoes into 1-inch pieces.

Blend the potatoes with 1 cup of water until you get a puree.

Strain the water by letting it sit for about 5 minutes.

Pour out the residual water, leaving the starch at the bottom.

Add the potatoes and 1/8 tsp salt to the starch and mix.

Heat a pan over medium heat and add a generous amount of oil.

Add 2 tablespoons of the potato mixture to the pan and spread it out.

Garnish with optional peppers and crown daisy.

When the edges are golden crispy brown, flip the pancake over.

Cook each side until lightly brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens