Korean Potato Pancakes
I still remember the first time I made Korean Potato Pancakes. The idea came to me on a cold, rainy afternoon, when I was craving something warm and comforting. Korean Potato Pancakes, with their crispy edges and tender insides, seemed like the perfect dish to satisfy my hunger. As I grated the potatoes and mixed the simple ingredients, I couldn’t help but feel a sense of anticipation. Korean Potato Pancakes are such a simple dish, yet there’s something magical about how they transform from a few humble ingredients into a delicious, golden treat.
Sizzling on the Pan
As I heated the pan and scooped the potato mixture into little patties, I could hear the sizzle as the Korean Potato Pancakes began to cook. The kitchen filled with the mouthwatering aroma of potatoes and chives, and I couldn’t wait to take my first bite. The key to perfect Korean Potato Pancakes is in getting them just right—crispy on the outside, yet soft and flavorful on the inside. I flipped each pancake carefully, making sure they browned evenly. When they were done, I placed them on a plate and admired their golden-brown perfection.
The Perfect Dipping Sauce
Once the Korean Potato Pancakes were ready, I quickly whipped up a simple dipping sauce of tamari and rice vinegar. The tangy sauce complemented the pancakes perfectly, adding just the right amount of zest to each bite. As I sat down to enjoy my creation, I couldn’t help but smile. Korean Potato Pancakes have a way of bringing comfort and joy, and on that rainy day, they were exactly what I needed. The combination of the crispy texture and the savory dipping sauce was simply irresistible.
A Regular Delight
Since that day, Korean Potato Pancakes have become a regular part of my cooking repertoire. They’re perfect for any occasion, whether as a snack, a side dish, or even a main course. Every time I make them, I’m reminded of that first rainy afternoon and the warmth that these delicious pancakes brought into my home. Korean Potato Pancakes are more than just a dish; they’re a reminder of the simple pleasures in life, and I hope they bring you as much joy as they have brought me.
Table of Contents
Chef’s Notes- Korean Potato Pancakes
- Choose the Right Potatoes: Russet potatoes are ideal for this recipe because of their high starch content, which helps achieve that perfect crispy texture. Avoid waxy potatoes as they may not yield the same result.
- Grate or Process Potatoes: For a smoother texture, use a food processor. If you prefer a bit of texture, you can hand-grate the potatoes. Just make sure to squeeze out excess moisture.
- Resting Time for Starch: Allow the potato mixture to sit after straining to let the starch settle. This step is crucial for making the pancakes hold together better and get extra crispy.
- Oil Temperature: Make sure the oil in your pan is hot before adding the batter. A hot pan will sear the pancakes, ensuring a crispy outside while keeping the inside tender.
- Customize the Dipping Sauce: Feel free to add a bit of sugar or honey to the dipping sauce if you prefer a touch of sweetness. A dash of sesame oil or chili flakes can also add depth and heat.
- Experiment with Add-ins: Adding finely chopped herbs like cilantro or parsley can elevate the flavor. If you want to add more texture, toss in some sesame seeds or chopped nuts.
- Keep Pancakes Warm: If making a large batch, keep the pancakes warm in a low oven (around 200°F) while you cook the remaining ones. This will keep them crispy until ready to serve.
Korean Potato Pancakes
4
pancakes15
minutes10
minutes150
kcal5
minutes30
minutesDive into the delightful crunch of these Korean Potato Pancakes! Inspired by Korean cuisine, these vegan-friendly patties are crispy on the outside and tender on the inside. Perfect for any meal, they come with a savory dipping sauce that will leave you craving more. Easy to make and absolutely delicious, these pancakes are a must-try!
Ingredients
For the Pancakes
1 lb russet potatoes peeled and diced
1/2 tsp sea salt
1/4 cup filtered water
finely chopped green onions (optional)
For the Dipping Sauce
2 tbsp tamari or soy sauce
1 tbsp rice vinegar
- Alternative Ingredients:
Potatoes: Sweet potatoes or yams can be used for a different flavor.
Green Onions: Substitute with finely chopped kale or spinach.
Tamari/Soy Sauce: Use coconut aminos for a soy-free option.
Rice Vinegar: Apple cider vinegar can be used as an alternative.
Directions
- Prepare Potatoes – Place the peeled and diced potatoes into a food processor along with the water and salt. Blend until smooth and creamy. Transfer the potato mixture into a fine mesh strainer over a bowl. Press down with a spoon to extract excess liquid. Let it sit for a minute to allow the starch to settle at the bottom of the bowl.
- Combine Starch – Carefully pour out the liquid from the bowl, leaving the starch behind. Add this starch back into the potato mixture and mix well. Heat a nonstick pan over medium heat with a little oil. Scoop about 2 tablespoons of the potato mixture and spread it into a 2-inch patty in the pan.
- Cook Patties – Cook each patty for about 3-4 minutes on each side or until golden brown and crispy.
- Prepare Sauce – In a small bowl, mix together tamari (or soy sauce) and rice vinegar.
- Serve – Serve the hot potato pancakes with the dipping sauce on the side. Garnish with additional chopped green onions if desired.
Equipment
- food processor
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 400mg
- Potassium: 500mg
- Fiber: 3g
- Sugar: 1g
- Vitamin A: 0IU
- Vitamin C: 15mg
- Calcium: 2mg
- Iron: 6mg
FAQs- Korean Potato Pancakes
Can I prepare the potato mixture ahead of time?
Yes, you can prepare the potato mixture a few hours ahead and store it in the refrigerator. Just be sure to give it a quick stir before cooking as it may release some additional moisture.
Why are my pancakes not crispy enough?
Make sure the pan and oil are sufficiently hot before cooking the pancakes. Also, avoid overcrowding the pan, as this can cause the temperature to drop, leading to soggier pancakes.
Can I freeze the pancakes?
Yes, you can freeze cooked pancakes. Place them in a single layer on a baking sheet to freeze, then transfer them to a freezer bag. Reheat them in a hot pan or oven to retain crispiness.
What can I use instead of a food processor?
If you don’t have a food processor, you can hand-grate the potatoes using a box grater. Just be sure to squeeze out as much moisture as possible before cooking.
How can I make the pancakes gluten-free?
This recipe is naturally gluten-free, but if you’re concerned about cross-contamination, make sure your soy sauce is labeled gluten-free or use tamari, which is a gluten-free alternative.
