1
Cut the ends of 2 potatoes (350g) to make them flat, slice them into 5-6mm thickness, and then julienne them thinly.
Potato Julienne Pancake
A simple recipe for a crispy potato julienne pancake made with minimal ingredients like potatoes and eggs.
KoreanSide Dish
⏱️ 1 min total📝 8 steps
What You'll Need
Potato2 (350g)
Egg2
Salt1/3 tbsp
Sugar1/4 tbsp
Cooking oilas needed
Cheongyang chili pepper1
Jin-ganjang (soy sauce)2 tbsp
Water1 tbsp
Vinegar1/2 tbsp
Instructions
2
Soak the julienned potatoes in water for 1 minute to remove the bitter taste.
⏱️ 1m 0s3
After 1 minute, drain well in a colander before using.
4
Beat 2 eggs in a bowl, add 1/3 tbsp of salt and 1/4 tbsp of sugar, and stir with chopsticks to make an egg mixture.
5
Place the drained potato julienne in a glass bowl, pour the prepared egg mixture over it, and mix well.
6
In a small bowl, mince 1/2 of a Cheongyang chili pepper and mix with 1/3 tbsp of sugar, 2 tbsp of soy sauce, 1 tbsp of water, and 1/2 tbsp of vinegar to make the dipping sauce.
7
Once the pan is heated, add cooking oil, pour in the potato julienne mixed with eggs, and fry until crispy.
8
Cook until golden brown on both sides, place the pancake on a plate, and serve with the dipping sauce.