No Flour! NEW Korea’s Hottest Street Food! 1.5cm Thick Potato Pancake

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: rice flour

Whole wheat flour adds fiber while rice flour creates a gluten-free option.

vegetable oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

Peel and grate the potatoes into a bowl.

Squeeze out excess moisture from the grated potatoes.

Chop scallions and grate the carrot, adding them to the bowl with potatoes.

Mix in all-purpose flour, water, salt, and black pepper until combined.

Heat vegetable oil in a skillet over medium heat until shimmering.

Spoon a portion of the mixture into the skillet, flattening it into a pancake shape.

Cook until the bottom is golden brown, about 3-4 minutes.

Flip the pancake and cook the other side until golden, about 3-4 minutes more.

Transfer the pancake to a paper towel-lined plate to drain excess oil.

Repeat with remaining mixture, adding more oil as needed.

Serve warm with dipping sauce, if desired.

Cooking Techniques

Spice Level:

Allergens