Crispy & Savory Golden Potato Pancakes
The Ultimate Recipe for Delicious Potato Pancakes, No Dipping Sauce Needed!
Experience the perfect potato pancake: crispy on the outside, tender on the inside, with a delightful combination of spicy Korean chili peppers and savory potatoes. This recipe offers incredible umami flavor without the need for a soy dipping sauce, featuring a golden ratio that anyone can easily follow for a truly delicious result.
Main Ingredients- 200g Potatoes (1 medium or 2 small)
- 9 Korean Green Chili Peppers (approx. 50g)
- 20g Carrot (optional, enhances flavor)
Cooking Instructions
Step 1
First, prepare your potatoes. You’ll need one medium-sized potato or two small ones, totaling about 200g.
Step 2
Peel the potatoes and julienne them into very thin strips, about 1-2mm thick. If you find julienning difficult, using a mandoline slicer will help you achieve consistent, thin strips quickly.
Step 3
Sprinkle 1/2 tablespoon of salt evenly over the julienned potatoes. The salt will help draw out moisture, making the pancakes crispier.
Step 4
Gently toss the salted potatoes and let them sit for 20 minutes to cure. This process removes excess moisture, resulting in a chewier and more satisfying texture.
Step 5
Next, prepare the Korean green chili peppers (kkwari gochu). Slice them in half lengthwise and scoop out most of the seeds. If you find scraping out the seeds tedious, you can simply cut them in half, add a little water, and shake gently to dislodge the seeds.
Step 6
Julienne the deseeded chili peppers into long, thin strips. For an extra kick, you can mix half kkwari gochu with half regular spicy green chili peppers (cheongyang gochu).
Step 7
Julienne the carrot into thin strips, similar to the potatoes. Adding a little carrot enhances the overall flavor and umami of the pancake (this is optional).
Step 8
Squeeze out the excess liquid from the cured potatoes by hand. Then, rinse them briefly under cold running water and drain them thoroughly in a colander. Avoid soaking them for too long, as this can wash away the seasoning and make the potatoes bland. Drain immediately after rinsing.
Step 9
Combine the drained potatoes, julienned carrots, and chili peppers in a large bowl. Add the pancake mix, heaping the tablespoons slightly (like a small mountain), as this helps achieve the right batter consistency.
Step 10
Pour in the water and mix everything together until well combined. If the batter seems too thick, add a little more water; if it’s too thin, add a bit more pancake mix. Aim for a consistency that’s not too stiff and not too runny.
Step 11
Heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, spread the potato batter thinly and evenly across the pan. Avoid making the pancake too thick, as it may not cook through properly and the texture might be less appealing.
Step 12
Crucially, maintain medium heat throughout the cooking process. Flip the pancake every 1-2 minutes to ensure even browning. High heat will burn the outside before the inside is cooked, so keep a close eye on the heat.
Step 13
Cook for approximately 6-7 minutes in total, flipping regularly, until the potato pancakes are beautifully golden brown on both sides.
Step 14
This potato pancake is already perfectly seasoned and has a spicy kick from the chili peppers, making it incredibly delicious even without any dipping sauce! The salty and spicy notes are wonderfully balanced.
Step 15
Cut the savory pancakes into desired portions and serve immediately while they’re warm. Enjoy the delightful contrast of crispy exterior and tender interior!
