Spicy Pepper and Potato Pancake
A Unique Delicacy… Fresh Pepper Potato Pancake
A refreshing combination of crisp, fresh green peppers and tender potatoes! This pancake offers a delightful twist on traditional Korean savory pancakes, perfect for a light meal or snack.
Ingredients- 10 fresh green peppers (seeds removed and thinly sliced)
- 1 potato (medium-sized, peeled and thinly julienned)
- 1 cup pancake mix (buchim garu)
- 2/3 cup water
Seasoning- Pinch of salt (adjust to taste)
- Pinch of salt (adjust to taste)
Cooking Instructions
Step 1
First, wash the 10 fresh green peppers thoroughly. Trim off the stems, remove the seeds, and then thinly slice them into julienne strips. Prepare the potato by peeling it, washing it well, and then cutting it into thin julienne strips, similar in thickness to the peppers. Place the prepared peppers and potatoes together in a mixing bowl.
Step 2
Add 1 cup of pancake mix to the bowl containing the julienned peppers and potatoes. Pour in 2/3 cup of water and a pinch of salt. Using chopsticks or a spatula, mix everything together evenly until a cohesive batter forms, ensuring there are no lumps. The batter should be thick enough for the ingredients to stick together, but not overly stiff.
Step 3
Heat a frying pan over medium-low heat and add a generous amount of cooking oil. Ladle about one portion of the batter into the hot pan and spread it out thinly using the back of a spoon or spatula to form a round pancake. Be mindful of the heat to prevent the pancake from burning.
Step 4
Cook the thinly spread pancake for about 3-4 minutes until golden brown and crisp on the edges. Once the bottom is golden, carefully flip it over and cook the other side until it’s also golden brown and crisp. Once both sides are perfectly cooked, your pancake is ready! It’s delicious served with a dipping sauce made from soy sauce and a little vinegar.
