Potato Shred Pancake

Name: Potato Shred Pancake
Total time: 10 min
Cuisine: Korean
Ingredients: Potato 1 (150g); Carrot 10g; Cheongyang chili pepper 1; Starch powder 2 tbsp; Salt 1/2 tsp; Parmesan cheese 2 tbsp; Cooking oil Appropriate amount; Brewed soy sauce 2 tbsp; Water 1 tbsp; Vinegar 1/2 tbsp; Onion 1/6

A potato shred pancake recipe with an excellent crispy and savory taste.

KoreanSide Dish

⏱️ 10 min total📝 7 steps

🍳 Start Cooking

What You'll Need

Potato1 (150g)

Carrot10g

Cheongyang chili pepper1

Starch powder2 tbsp

Salt1/2 tsp

Parmesan cheese2 tbsp

Cooking oilAppropriate amount

Brewed soy sauce2 tbsp

Water1 tbsp

Vinegar1/2 tbsp

Onion1/6

Instructions

Peel the potato and finely shred it using a mandoline or grater.

Rinse the shredded potatoes 2-3 times in water, marinate in salt for 10 minutes, then squeeze out the moisture.

⏱️ 10m 0s

Shred the carrot and finely chop the Cheongyang chili pepper after removing the seeds.

Add the starch powder to the prepared ingredients and mix well.

Grease a heated pan generously with cooking oil, spread the batter evenly, and cook.

After flipping, add a little more starch powder and cook until golden brown.

When almost cooked, sprinkle the Parmesan cheese evenly over the top, flip briefly, and finish cooking.