Main ingredients 🥩
potatomyeongran pastemayonnaisestarch powder
Jung Ho-young's Myeongran Potato Sticks Pan-Fry
Crispy, thinly sliced potatoes fried in oil and topped with a savory myeongran mayo sauce for an intense umami flavor—this unique pan-fried dish is a standout appetizer.
🙋 Recommended for
- ⭐ Those looking for a premium, crispy, rich, and savory snack to enjoy with makgeolli or beer
- ⭐ Those wanting to try a fusion twist on traditional potato pancakes—crispy on the outside, deeply flavorful on the inside
Ingredients needed 🛒2 servings
- potato 1 piece
- starch powder 1 tablespoon
- myeongran paste 1 piece
- mayonnaise 2 tablespoons
- vegetable oil as needed
Recipe 🍳
- Wash the potato thoroughly, peel off the skin, and julienne it into thin, even strips using a mandoline.
- Do not rinse the julienned potato. Lightly sprinkle with starch powder and toss gently to ensure the strips stick together well.
- Make a smooth myeongran mayo sauce by carefully scraping out the soft parts of the myeongran paste and mixing them thoroughly with mayonnaise.
- Heat a pan over medium-high heat and pour vegetable oil generously across the surface. Spread the prepared potato strips evenly and thinly across the pan.
- Using a spoon, spread the prepared myeongran mayo sauce evenly and thinly over the entire top surface of the potato strips.
- When the potatoes are firmly stuck together and the bottom side turns golden brown, use a quick snap of the wrist to flip the entire pancake at once.
- After flipping, gently add a little more oil along the edges and swirl it around to distribute evenly, then cook briefly.
- Keep the heat under control to prevent the myeongran sauce from burning. Flip again and sear the edges over high heat until crispy and golden.
- Julienne the potato, mix with starch powder, and prepare the myeongran mayo sauce by combining scraped myeongran paste with mayonnaise.
- Place the potato strips in an oiled pan, spreading them flat and even, then apply the myeongran mayo sauce evenly on top.
- Fry both sides until crisp and golden, being careful not to burn the sauce.
Cooking tips 💡
- Do not rinse the julienned potato—doing so washes away its natural starch, making it prone to tearing during frying. Just lightly dust with starch powder instead.
- The myeongran mayo sauce burns easily when exposed directly to flame, so after flipping, reduce the heat to medium-low and cook gently.
- For the best texture, eat the dish by tearing the strips roughly with chopsticks rather than cutting them neatly—this preserves the satisfying crunch of the potato sticks.
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