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.
Ingredients needed 2 servings
Recipe
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.
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.
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