Main ingredients 🥩
potatoonionminced pork
Solo Cooking God's Pork Potato Pancake
Easy to make without grating potatoes by hand—use a blender for smooth texture, and add minced pork for enhanced chewiness and flavor in this crispy potato pancake.
🙋 Recommended for
- ⭐ Those who want to make pancakes easily without the hassle and arm strain of grating potatoes by hand
- ⭐ People looking for a richer, meatier version of traditional potato pancakes with more bite and savory depth
- ⭐ Anyone seeking a quick, satisfying appetizer that pairs perfectly with cold soju or beer during late-night cravings
Ingredients needed 🛒2 servings
- small potatoes 5~6 pieces
- onion small amount (about 1/4 medium onion)
- minced pork small amount (about 60g)
- water 2 cups
- salt 1/4 teaspoon
- vegetable oil generously
Recipe 🍳
- Peel the potatoes and cut them into small dice so they blend smoothly in the blender.
- Cut a small amount of onion finely to prevent browning and enhance savoriness.
- Add the diced potatoes and onion to the blender along with 2 cups of water, and blend until smooth.
- Pour the blended mixture through a fine sieve, using a spoon or spatula to press out all the liquid. Collect only the solid potato bits in a bowl.
- Let the strained potato water sit undisturbed. When a white layer of potato starch settles at the bottom, carefully pour off the top clear liquid.
- Scrape all the starch from the bottom of the bowl and mix it into the bowl with the potato solids.
- Add 1/4 teaspoon of salt to the mixture for seasoning, stir well, then add a small amount of minced pork and mix thoroughly.
- Pour vegetable oil generously into a pan until the bottom is fully covered, and heat it thoroughly.
- Scoop out portions of the batter to your desired size, place them on the pan, and cook them over medium-high heat, flipping frequently like frying, until golden and crispy on both sides.
- Blend diced potatoes and onion with water in a blender until smooth.
- Strain the mixture to remove moisture, then combine the settled potato starch, salt, and minced pork with the potato solids to form the dough.
- Place spoonful-sized portions of the dough into a pan with generous oil, and fry them on both sides until golden and crispy.
Cooking tips 💡
- Adding a small amount of onion while blending potatoes not only enhances flavor but also helps prevent discoloration during processing.
- Using a blender instead of a grater results in finer particles, which may reduce chewiness; adding more minced pork compensates with rich aroma and a chewy texture.
- Do not skimp on oil—use enough so the oil covers half the pancake. This ensures a crisp, cookie-like edge.
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