Potato Shred Pancake

Name: Potato Shred Pancake
Cuisine: Korean
Ingredients: Potato 3; Bacon 3 strips; Cooking oil as needed; Salt 1 tsp; Starch powder 2 tbsp; Cheongyang chili pepper 1; Red chili pepper 1; Dark soy sauce 1 tbsp; Vinegar 1 tbsp; Water 1 tbsp

A recipe for crispy potato shred pancakes made by shredding potatoes and pan-frying them.

KoreanSide Dish

📝 6 steps

🍳 Start Cooking

What You'll Need

Potato3

Bacon3 strips

Cooking oilas needed

Salt1 tsp

Starch powder2 tbsp

Cheongyang chili pepper1

Red chili pepper1

Dark soy sauce1 tbsp

Vinegar1 tbsp

Water1 tbsp

Instructions

Peel the potatoes and shred them using a mandoline or grater.

Let the shredded potatoes sit for a while until they release water and soften.

Do not rinse the potatoes; just squeeze out the excess moisture.

If you have bacon at home, slice it thinly and add it in.

Grease a pan with cooking oil, keep the heat at medium, and fry while flipping until golden brown on both sides.

Finish the potato shred pancake once it is cooked to a golden, crispy texture.