Choi Kang-rok's Myeongran Gamja Buchim
A wine appetizer made by thinly slicing potatoes, filling them with sweet leek cream and savory pollack roe sauce, and pan-frying until golden and crispy, like a sandwich.
Ingredients needed 1 servings
Recipe
Cooking tips
- Squeezing out as much moisture as possible after salting the potato shreds is crucial for a crispy texture without sogginess.
- Using a small frying pan (about 20cm in diameter) makes it easier to create a thick layer of cream sauce and flip the pancake.
- Before flipping, slide a spatula underneath to ensure the potato shreds are firmly adhered. Take a deep breath and flip it in one swift motion to maintain its shape.
- After cooking, check that there is very little oil left in the pan. Place a plate on top and carefully flip the pancake onto the plate.
Recommended for
- Those looking for a luxurious and unique appetizer to enjoy with wine.
- Those who want a new style of potato pancake with a creamy filling instead of a traditional one.
- Those who want to taste the fantastic harmony of savory pollack roe and sweet, rich leek cream.
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