Kim Dae-seok's Perilla Seed Potato Pancake

Name: Kim Dae-seok's Perilla Seed Potato Pancake
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: potato 3 pieces (550g); whole perilla seeds about 3 tablespoons; green chili 1 piece; potato starch (100%) 3 tablespoons; salt 1/3 tablespoon; vegetable oil as needed

A potato pancake that harmonizes the chewy texture of grated potatoes with the satisfyingly popping, nutty flavor of roasted whole perilla seeds.

25 min Difficulty Easy drinking snack

Main ingredients

potatowhole perilla seedsgreen chilipotato starch

Ingredients needed 2 servings

Shop ingredients on Coupang(Ad)

potato whole perilla seeds green chili potato starch

Okjubu's Perilla Seed Potato Seaweed Soup

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Baek Jong-won's Super Simple Potato Pancake

A super simple potato pancake made by draining the water from potatoes blended with water in a mixer (no grater needed), and mixing only the settled starch to create a crispy exterior and chewy interior.

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potato 3 pieces (550g)

whole perilla seeds about 3 tablespoons

green chili 1 piece

potato starch (100%) 3 tablespoons

salt 1/3 tablespoon

vegetable oil as needed

Recipe

Rinse whole perilla seeds under water, drain through a sieve, then dry thoroughly. Toast them over low heat in a heated pan for 3 minutes, then let cool.
Cut a crosshatch pattern on the green chili and finely chop it.
Peel the potatoes and grate them on a grater. Pass the grated mixture through a sieve to extract the juice and collect the solids.
Immediately mix salt into the collected potato solids to prevent discoloration.
Let the potato juice settle for 8 minutes. Discard the top layer and keep only the starch sediment at the bottom.
Combine the potato solids, starch sediment, chopped green chili, 3 tablespoons of potato starch, and toasted whole perilla seeds. Mix well to form a dough.
Place the dough into a pan generously coated with vegetable oil. Shape it into round patties and cook over medium heat until golden brown on both sides.

Toast the perilla seeds in a pan and cool them. Finely chop the green chili.
Grate the potatoes, squeeze out the juice, and use the settled starch sediment along with potato starch and toasted perilla seeds to mix into the dough.
Spread the dough into rounds in an oiled pan and fry until golden brown.

Cooking tips

Use a grater instead of a blender to preserve the unique chewy and springy texture of potatoes.
Mix salt into the grated potatoes immediately to prevent oxidation and maintain a vibrant color.
Slightly roasting the whole perilla seeds removes moisture and enhances their nutty aroma and satisfying pop-in-the-mouth texture.

Recommended for

Those seeking a more nutty and unique twist compared to regular potato pancakes.
People looking for a golden, chewy snack that pairs perfectly with soju or traditional Korean alcoholic drinks.
Fans of crispy exteriors with soft, chewy interiors in potato pancakes.

Sung Si-kyung's Ultraman Potato Pancake

A 100% potato pancake made by collecting only the starch from raw potato juice blended in a mixer, resulting in a crispy, cookie-like exterior and a chewy, rice-cake-like interior.

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Sung Si-kyung's Zucchini and Potato Pancake

A zucchini and potato pancake that maximizes the natural sweetness and crispiness of vegetables by lightly mixing frying mix only with vegetable juices, without any added water.

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Kim Dae-seok's Tofu Potato Pancake

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Seungwoo Dad's Squid and Chive Potato Pancake

A super simple pancake dish that uses a potato pancake mix for chewiness and adds flavor with squid and chives, without the hassle of grinding potatoes yourself.

20 minEasydrinking snack

Potato pancake mixSquidChives

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Kim Dae-seok's Perilla Seed Potato Pancake

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒2 servings

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Main ingredients

Tags

Ingredients needed 2 servings

Recipe

Cooking tips

Recommended for