← Nouns Cooking · Korean

Ingredients

• 700 g starchy potatoes, peeled
• ¼ Onion
• ½ tsp Salt
• 2 tbsp flour, if needed (optional)
• 50 g Garlic chives, cut into 3 cm pieces (optional)
• 1 Green chilli, thinly sliced (optional)
• 6 tbsp Vegetable oil
• 1 tbsp Soy sauce
• 1 tsp Rice vinegar
• 1 tbsp Water
• ½ tsp Sugar

Method

1. Finely grate the potatoes and onion, or blitz them in a blender. Tip into a sieve set over a bowl and press out the liquid.
2. Leave the liquid to stand for 5 min, so the white starch settles at the bottom. Pour off the water and keep the starch.
3. Mix the starch back into the grated potato with the salt, chives and chilli. If the mixture is very wet, add the flour.
4. Heat 2 tbsp oil in a frying pan over medium-high heat. Spoon in about 3 tbsp of batter per pancake and flatten to 1 cm. Fry for 3–4 min per side, until crisp and golden. Repeat, adding oil as needed.
5. Mix the dipping sauce and serve the pancakes hot.

Tips

• Work quickly once the potatoes are grated, or they turn grey. Without the flour and with tamari in the dip it is gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Korean Bapsang Kimchimari FutureDish