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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Crispy and savory Korean potato pancakes, perfect as a snack or side dish.
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Grate the potatoes and place them in a bowl.
Add chopped green onions, salt, black pepper, flour, and the egg to the grated potatoes.
Mix all the ingredients until well combined.
Heat vegetable oil in a frying pan over medium heat.
Spoon the potato mixture into the pan, flattening it into pancakes.
Cook each pancake for about 3-4 minutes on each side, or until golden brown.
Remove from the pan and drain on paper towels.
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For extra crispiness, make sure to squeeze out excess moisture from the grated potatoes.
Serve with a dipping sauce made of soy sauce and vinegar for added flavor.
Can I use sweet potatoes instead of regular potatoes?
Yes, you can use sweet potatoes for a different flavor and sweetness.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Can I freeze the pancakes?
Yes, you can freeze the cooked pancakes. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
What can I serve with Korean potato pancakes?
They are delicious on their own or served with a dipping sauce, pickled vegetables, or a side salad.
Are these pancakes gluten-free?
To make them gluten-free, substitute all-purpose flour with a gluten-free flour blend.
