Things to Eat: Korean Potato Pancakes Recipe (감자전 요리법)

| Mia

I attempted to make potato pancakes (감자전) tonight while my husband is out with his friends and it actually turned out alright! 😀 Makes me glad that I’m home alone and get it all to myself, haha.

I have never been particularly comfortable in the kitchen and I definitely spent most of my early twenties eating cereal for dinner and being thankful that take-out is so cheap and convenient in Korea.  That being said, however, I want to improve and this blog is way of holding myself accountable to at least try and to keep doing things that don’t come easily to me.  So, first step frypan – next step, world domination!  (maybe)

Potato pancakes are a pretty good place to start – It only took 20 minutes from start to finish, and goodness are they good! Think healthy french fries with a Korean twist.

You can find the recipe below.^^

Korean Potato Pancake Recipe

Potato Pancake Ingredients:

  • 2 small to medium-sized potatoes
  • 3-5 finely-chopped garlic cloves 
  • 1/4 cup of potato starch (corn starch is also okay)
  • 1 teaspoon of salt
  • 1/4 cup of cooking oil

Dipping Sauce:

  • 2 tablespoons of soy sauce
  • 1 chopped garlic clove
  • a pinch of sugar
  • (optional) chopped green onion

Recipe:

  1. Wash and peel potatoes.  Most recipes for potato pancakes call for a grater but, if you don’t have one available, use a knife to finely chop the potatoes. (Note: chopped potatoes will have a harder time sticking together than grated potatoes will, so be aware that you’ll probably have to add additional starch and some water if you notice it falling apart in the frypan).
  2. Place potatoes in a bowl.  Add chopped garlic, salt, and potato starch.  Mix.
  3. Heat medium-sized fry pan.  Add 2-3 tablespoons of cooking oil and roll the pan around to evenly coat the surface.
  4. Add mixture to the pan.  Use your spatula to press down and make the pancake as thin as possible in order to fry evenly.
  5. Cook for 3-4 minutes or until you notice the edges turning a golden-brown color.  Flip the pancake over. 
  6. Add more cooking oil to the pan, delicately lifting up the edges of the pancake and swirling the pan to get the oil under the pancake.  Cook another 3-4.
  7. Continue to flip and cook both sides of the pancake until both sides are golden brown and the potatoes are cooked thoroughly.
  8. Put completed potato pancake on a plate and serve with dipping sauce. Enjoy!

Serving Size: 1 large pancake / 2-3 small pancakes

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